Pressure cook the potatoes with their skin, peel, mash and set aside.

Wash the spinach or amaranath leaves and chop fine.

Heat 3 teaspoons oil, add the mustard seeds and the curry leaves. When the mustard seeds splutter, add the cummin seeds, channadal and saute for a couple of minutes. Add the chopped spinach and sprinkle water. Cover on a low heat tilll the spinach is tender and dry.

Add to the mashed potatoes, turmeric powder, salt and chilli powder. Mix well. Cook for a minute, till everything blends well.

Garnish with chopped coriander leaves.

Serve hot with puri, phulkas and naans.