Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh spinach
   3      medium        new potatoes -- (about 1 lb) -
                        -- peeled, cut in 1"
                        -- cubes
     1/4  cup           oil or clarified butter
   2      teaspoons     mustard seeds
   1      large         onion -- (about 1 1/2 c),
                        -- thinly sliced
   2      large         garlic cloves -- peeled and crushed
   1      teaspoon      ground coriander seed
   1      teaspoon      paprika
     1/4  teaspoon      ground cardamom seed
   1      tablespoon    peeled & minced fresh ginger
   1      teaspoon      ground black pepper
     1/4  teaspoon      cayenne
                        salt -- to taste

Preparation:

Chop spinach coarsely, place in a colander in the sink, and wash very well in lukewarm water. Place clean spinach in a large pot. Add potatoes to the spinach, cover with warm water, and bring to a boil over high heat. Lower the heat to a simmer, and cook about 12 minutes, until the potatoes are tender. Meanwhile heat the oil or clarified butter in another large, deep saucepan. Add the mustard seeds and cook them until they start to hop and pop. Add sliced onion and garlic and saute quickly over fairly high heat until translucent, stirring often. Add all the spices except salt and saute a minute more. Remove from heat. When the potato mixture is tender, drain it in a colander over the sink. Reheat the onion and spice mixture, add the potato-spinach mixture, and gently stir to blend. Taste and add salt as desired. Simmer over low heat about 10 minutes, until the mixture is fairly dry and the spices have been absorbed by the vegetables.