2 1/2 lb. chopped frozen spinach
2 chopped onions
1 chopped tomato
1 tbsp. salt
1 tbsp. chili powder
1 tbsp. cumin powder
1 tbsp. coriander powder
1 tbsp. turmeric powder
3 tbsp. tomato paste
1/2 c. vegetable oil
3 c. water
1 tbsp. fresh chopped garlic
1 tbsp. fresh chopped ginger
2 potatoes, peeled and diced
2 tbsp. unsalted butter

In a large pot, mix all ingredients, except potato and butter. Cook at medium heat for three hours with lid on. Stir occasionally. After mixture has thickened, put in blender to get a smooth sauce. Put this spinach mix into large frying pan with the diced potatoes and cook until done, about 7 to 10 minutes. Transfer to large bowl, top with the unsalted butter and serve.

Serves 10 to 12.