Bengali potatoes and spinach and coconut milk

1 lb potatoes, cut into 1/2 inch cubes
2 tbsp oil
1 tbsp panch phoron
3 dried red Thai or cayenne chilies
1 1/2 tsp salt
1/2 tsp turmeric
1 cup unsweetened coconut milk
8oz spinach leaves, rinsed and chopped

Heat oil, add panch phoron, cook 15 seconds. Add chilies, cook 15 seconds. Add potatoes, cover briefly, stir once or twice, cover again, cook at medium for 5 minutes. Add salt, turmeric, and coconut milk and stir. Simmer on medium low for 12-15 minutes. Add spinach, cover, cook 2 minutes.

Source: 660 Curries by Raghavan Iyer