4 medium potatoes
3 – 4 cloves of garlic
1 inch fresh ginger
2 – 3 fresh green chilies (or 2 – 3 jalapenos)
1/2 cup onion
1 Tablespoon butter
1/2 cup tomatoes
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coriander
A pinch of fenugreek (dried leaves)
1/2 teaspoon gram masala
1/4 teaspoon turmeric (optional)
1 bunch of fresh spinach (or 10 oz. box of frozen)

Place potatoes in a sauce pan, cover with water, and bring to a boil. Simmer about 30 minutes or until potatoes are tender when poked with a fork, remove potatoes from water. Peel potatoes and chop into 1 inch cubes, set aside.

Process garlic, ginger, chilies and onions in a food processor or Ninja, sauté in butter about 5 minutes. Process the tomatoes in a food processor or Ninja, add the spices and tomatoes to the onion mixture, sauté about 5 minutes. Process the spinach in a food processor or Ninja, adding a bit of water as needed to chop well, add the spinach to the pot and simmer 30 – 60 minutes until the desired consistency is met. Add the diced potatoes, heat thoroughly. Serve over Basmati rice or with Naan.

Basmati Rice Recipe