Bombay potatoes and spinach with achar sauce, yoghurt and flatbreads

Dice the onion.

Peel and mince the ginger and garlic.

Peel and dice the potatoes into 2 cm cubes.

Grate the cucumber into a sieve. Add a pinch of salt, toss and leave to release water.

In a large fry pan on medium heat, fry the Bombay five spice mix for 15 seconds in hot oil. Add the onion, a pinch of salt and cook for 4 minutes, stirring regularly until the onions are translucent. Add the ginger and garlic, and cook for another minute before adding the turmeric.

Add the potatoes and another good pinch of salt. Lower the heat a little and give a good stir, scraping anything stuck on the bottom. Cover and cook for 15 minutes. Stirring regularly.

Wash and chop the spinach leaves.

Add the greens and give it a good mix. If it is sticking to the bottom, add a few splashes of water, but not too much. Add the peas to the pot.

Cook covered for another 5 minutes until the potatoes are fully cooked.

Finely chop the coriander. Combine with the coconut yoghurt and add a pinch of salt.

Press out remaining moisture from cucumber then add to youghurt.

Warm the flat breads in a fry pan with a little oil or in the microwave.

Taste one of the potatoes and add another pinch of salt, if needed.

Serve the flat breads on the side of the Bombay potatoes, topped with achar and yoghurt.