4 potatoes
A box of frozen chopped spinach (10 oz). Thraw it and squeeze all the water out
1/2 tsp oil
1/4 teaspoon corriander powder
1/4 teaspoon cumin seed powder
1 chopped onion
1 big green chile, slit
1/2 TB garlic paste
1/2 TB ginger paste
1 small tomato
1/2 tsp turmeric
1/2 tsp chili powder
1/2 c yogurt
1 TB besan
1 tsp garam masala

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Cut the onions and tomatoes.
Boil and peel the potatoes, not too soft. Cut into cubes.
When oil is hot, add chopped onion, reduce heat, and cook until well browned.
Add garlic, ginger, and raw onion puree. Saute this it turns pink and then add tomatoes.
Saute for a few minutes and add salt, turmeric and chili powder. Mix in the browned onion and cook 5-10 minutes.
Add spinach and 1/2 cup water.
Mix everything well, cover, and cook about 15 minutes. Stir and add a little more water if necessary. Remove from heat after 15 minutes.
Blend spinach mixture in a food processor, adding 1/2 cup water if necessary.
Return spinach puree to the saucepan over medium heat. Add water to reach a consistency a little thinner than you want.
Mix yogurt with a little water, and add the besan. Stir it up until smooth, then combine with the hot spinach puree. Raise the heat a little and cook about 10-15 minutes. It should thicken up nicely.
Reduce heat to low and add reserved potatoes and garam masala, cumin and corriander seed powder. Serve hot.

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