Boil the potatoes for 10 minutes, then drain and set aside.
500 g potatoes
Meanwhile, in a large pan (that has a lid) pour in the oil, and let it heat for a minute. Once hot, add in the yellow mustard seeds and cumin seeds for one minute, until they are 'popping' around in the pan.
After 5 minutes, add in the drained potatoes and the remaining half cup of water. Stir well again, then add the salt.
½ cup water, 1 teaspoon salt
Finally, add in the spinach, 2 handfuls at a time. To help it wilt, place the lid onto the pan for 30 seconds after each lot of spinach is added in. Repeat until all spinach is wilted.
250 g spinach
Video
Notes
If you'd like the Saag Aloo to be spicy, double the chilli powder or add in a chopped fresh chilli.