Beetroot Leaves

Oil

A teaspoon of cumin seeds

A teaspoon of turmeric

Half a teaspoon of red chili powder

One and a half teaspoons of coriander powder

2 Green chillies

Ginger

A cup and a half of potatoes

Lemon juice

A teaspoon of garam masala

1. Place some oil in a frying pan before adding the cumin seeds. Fry until they turn brown and start to crackle.
2. Add two green chilies - leave the seeds inside if you'd prefer a spicier curry.
3. Add ginger before placing the chopped beetroot leaves into the pan.
4. Add the peeled and chopped potatoes.
5. Now for the spices - turmeric, chili powder, coriander and a pinch of salt.
6. Cover and leave to cook for 20 minutes - stirring occasionally.
7. Once the potatoes have softened, add some lemon juice and a teaspoon of garam masala.