Core Spices and Flavorings-
Two 1 inch long pcs. fresh ginger peeled
2 cloves garlic
2 fresh green chile peppers
1 tsp cumin seeds
1 tbs coriander powder
1 tsp garam masala
1/2 tsp paprika
1 pound fresh or frozen, thawed spinach, chopped
1 cup water
2 tbs oil
1 medium red onion, finely chopped
1 pound red potatoes, skin on, diced
1 tsp salt
2 medium tomatoes, chopped
lemon wedges for serving
In a food processor or blender, add the ginger, garlic and green chiles, blend until minced.
Add the spinach and water, process again to make a coarse puree.
Heat the oil in a large, nonstick saucepan with a lid over medium high heat and add the cumin seeds.
Quickly add the onion and saute, stirring until golden for 2-3 minutes.
Add the potatoes and cook, stirring for 3 minutes.
Mix in the coriander, garam masala, paprika and salt.
Add the tomatoes and cook, stirring for 5 minutes. Mix in the pureed spinach and cook stirring until it comes to a boil.
Reduce the heat to low and simmer, covered, until the potatoes are cooked 15-20 minutes.
Stir up the potatoes from the bottom every 5 minutes. If the sauce seems a little thin, leave the cover off for the last 5 minutes to reduce.
Adjust salt to taste and serve hot with lemon wedges.