Indian-Spiced Potatoes and Spinach

• 2 md. russet potatoes, scrubbed and cut into 1/2
• 2 tbsp. canola oil
• 3 lg. cloves garlic, minced
• 1 md. onion, chopped
• 1-1/8 tbsp. ground cumin
• 3/4 tsp. ground coriander
• 1/2 tsp. ground turmeric
• 1/4 tsp. ground ginger
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/8 tsp. ground cinnamon
• 2 cups frozen cut leaf spinach (from a bag)
• 2 to 4 tbsp. water
• 1/2 cup fat-free plain yogurt

1. Place a steamer basket in a large saucepan with 1/2 inch of water.
2. Place the potatoes in the steamer and bring to a boil over high heat.
3. Reduce the heat to medium, cover, and cook for 20 minutes, or until the potatoes are very tender.
4. Drain the potatoes and transfer to a bowl.
5. Cover to keep warm.
6. Dry the saucepan.
7. Heat the oil in the saucepan over medium heat.
8. Add the garlic and onion and cook, stirring frequently, for 5 minutes, or until soft.
9. Add the cumin, coriander, turmeric, ginger, salt, pepper, and cinnamon.
10. Cook, stirring, for 30 seconds.
11. Add the potatoes and cook, stirring frequently, for 5 minutes, or until crisp and golden.
12. Add the spinach and 2 tablespoons of the water.
13. Cover and cook, tossing gently (add additional water 1 tablespoon at a time, if needed), for 5 minutes, or until heated through.
14. Place in a serving bowl.
15. Spoon the yogurt on top and serve hot.

russet potatoes, canola oil, cloves garlic, onion, ground cumin, ground coriander, ground turmeric, ground ginger, salt, ground black pepper, ground cinnamon, water, yogurt

Taken from www.foodgeeks.com/recipes/19911 (may not work)