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.