Potato-Spinach curry

Spinach Potatoes, Indian Style, for 4 (recipe & photo taken directly from Food.Com)

See: http://www.food.com/recipe/saag-aloo-156900

• 1 large onion , chopped
• 2 large potatoes , cubed
• 400 g spinach or 400 g chard leaves , stalks removed, roughly chopped
• 1 teaspoon fresh ginger , grated
• 1/2 teaspoon garlic clove , coarsley chopped
• 1/4 teaspoon cumin seed
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• olive oil
• butter
• salt

Directions:

1. 1
   Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
2. 2
   Add the onion and fry until it too starts to brown.
3. 3
   Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
4. 4
   Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point.
5. 5
   Add the spinach or chard and cook until it collapses over the potato.
6. 6
   Salt to taste.

Read more: http://www.food.com/recipe/saag-aloo-156900#ixzz1jf1QUIp2