Wash spinach and mix it with 3/4 tsp salt in a degchi (pot).

Cook on high heat stirring 1 minute, reduce heat and cook for 5 minutes.

Remove from heat, drain and coarsely chop the spinach.

Heat oil, add onions, ginger, chilies and fry until the onions are golden.

Stir in turmeric, then add potatoes.

Reduce heat to low, cover and cook until potatoes are tender.

Add spinach, increase heat stirring for 5 minutes or until moisture evaporates.