1 10 oz box frozen chopped spinach
2 cloves of garlic, roughly chopped
1 inch fresh ginger, roughly chopped
1 medium onion, chopped
1 dried red chili
12-16 oz. waxy potato, peeled and cubed
1 t. turmeric
3 T. butter
1 t. cumin seed
1 t. garam masala
1/2 t. ground coriander
1/2 t. ground cumin
Salt to taste

1. In a pan cook the spinach with garlic, ginger, onions and the chili in one cup of water for about 5-10 minutes
2. Remove the chili. Pour the spinach mixture into a blender or food processor or use an immersion blender and blend to a fine puree. Set aside
3. Boil the potatoes with salt and turmeric until done in enough water to cover the potatoes, approximately 10 minutes and set aside when done
4. Heat butter or ghee in a pan, fry cumin seeds until brown
5. Add the spinach-onion paste to the butter or ghee and simmer for 2-3 minutes
6. Add garam masala, coriander and cumin powder
7. Drain the cooked potatoes saving the turmeric water and add them to the spinach-onion mixture
8. Add a little turmeric water if needed. Simmer for few minutes until the potatoes absorb the flavor

Serves 2 for main dish and 3-4 for side dish