1 1/2 lb potatoes (I used 5 or 6 small & medium organic baking potatoes)
1lb frozen thawed spinach
1 medium onion
1 tsp grated fresh ginger root
4-6 garlic cloves
1/2 tsp turmeric powder
2 tsp cumin seeds
2 tsps chili powder
2 medium tomatoes

1. Scrub potatoes and boil them in their skins until almost, but not quite, done. Leave to cool, then cut into small cubes. (note: I boiled mine for about 20 minutes and they were probably more done than they should have been. I did not end up with cubes!)

2. Meanwhile, chop the spinach. Chop the onion finely, crush or finely chop the garlic and finely chop the tomatoes (keep them all separate). Measure the spices out into a little bowl.

4. Now brown the onion in a little vegetable stock or water until golden brown - about 10 minutes perhaps, topping up with hot water as necessary. Let it stick slightly from time to time to get that fried smell. (note: I used water, and went for about 12 minutes.)

5. Add the ginger and garlic to the pan and stir for a moment. Add the spices, and a little more water if necessary. Cook for a few minutes, then add the tomato. Cook gently 3-5 minutes.

6. Add the potatoes and spinach, mix well then cover and simmer gently until ready, stirring once or twice to prevent sticking. It will be done whenever the potatoes are cooked to your liking and the spices have permeated the vegetables.

(note: A friend of mine well-versed in Indian cooking told me that I would get a more flavorful dish if I let the spices burn a little in some oil during step 5. I did a little bit of this but was too scared to burn them too much. Next time, I will definitely do this, as my resulting dish was too tame. The other option (which is what I did) is to serve this dish with your favorite hot sauce...I used Garlic Tabasco.)

This recipe was adapted from this recipe at fatfree.com.