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1
In a heavy-bottomed, 4-quart / 4-L saute pan over medium-high heat, warm the ghee.
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2
Add the cumin seeds and cook for 40 seconds, until the cumin seeds sizzle and turn reddish-brown.
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3
Add the onion and the pinch of salt to the saute pan and cook for 1 minute, until the onion has slightly browned and is opaque.
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4
Add the ginger and garlic and cook for 4 minutes, until the mixture is browned.
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5
Youll want to be sure to mix this as it cooks so that it does not stick to the bottom of the pan.
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6
If it starts to stick, just add a little water about a teaspoon at a time.
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7
You dont want to add too much.
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8
Add the potatoes to the saute pan and cook, stirring well, for 2 minutes, until cooked through.
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9
Add the turmeric, Garam Masala, and red chile powder.
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10
Stir well and cook for 1 minute.
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11
Add the spinach, the remaining 1 1/2 teaspoons of salt, and the fresh chiles to the saute pan.
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12
Stir well and cook for 2 to 3 minutes.
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13
If the vegetables start to stick to the pan, add the water.
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14
Raise the heat to high and cook for 2 minutes to remove any excess moisture.
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15
Reduce the heat to low, cover, and cook for 20 minutes, until the potatoes are soft.
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16
Remove from the heat.
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17
Stir well.
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18
Transfer to a serving bowl and serve immediately with the brown or white basmati rice, Roti, or Naan.
