Chop some garlic and onions and fry in a little oil with white mustard seeds and whole cumin.
Drop in some par-boiled, halved potatoes and then a washed bunch of young nettle tips. If you don't drain these too much after washing them there is enough water left in them to cook them.
Stir in some curry powder.
Cover the pan for 7 or 8 minutes.
Season to taste and then serve.
Yummy
better than saag aloo from the Ruby Murry House