First, heat a pan with a bit of oil. Then add ginger paste (in the big bowl in this picture), garlic paste (next to the bowl, on the plate) and a bunch of spices...fenugreek seeds, fennel seeds, black mustard seeds, cardamon pods, cumin and whole coriander seeds. Cook in the oil until the paste turns light brown.
Meanwhile, chop up potatoes and fresh spinach.
Add the potatoes to the pan, and cook for 5-8 minutes, stirring occasionally.
Add the spinach.
And some water.
Let cook 10 minutes, then cover and simmer until the liquid is gone and potatoes are cooked. Add a sprinkling of madras curry powder, and stir.