Indian-Spiced Potatoes and Spinach

Potatoes and spinach are both important vegetables in traditional East Asian cooking.  This recipe uses them differently while keeping some of the recognizable flavors.

Cut 1 lb. of potatoes:  smaller ones in halves, larger ones in quarters.

Drop into salted, boiling water and cook for 15 minutes, until tender but not mushy.

Soak the leaves from 1 bunch of spinach in water then drain and repeat until the water stays clean.  Spin the leaves dry.  Chop them roughly.

Mince 1 spring onion and 1 clove of garlic.

Drain the potatoes and allow to cool.

Heat 1 T. ghee (clarified butter) or coconut oil in a large skillet.  Add the onion along with 1 t. each cumin, coriander, and ginger powder along with cayenne pepper to taste.  Saute over low heat for 5 minutes, then add the garlic, the potatoes and another 1 T. of ghee/oil and raise the heat.  Fry until the potatoes are golden brown.

Add the spinach leaves along with the juice of 1/2 lemon.  Saute until the spinach  leaves are tender.  Season with salt and pepper.

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