Saag Aloo

This is invariably what I order if we eat at an Indian restaurant; I love it that much. So I was thrilled when I discovered earlier this summer how easy it is to make at home.  Reduce or omit the chilies as necessary for your palate and get ready for your house to smell like curry for a week. Totally worth it!

4 medium potatoes, cubed
1 small onion, diced
2-3 cloves garlic, minced
2 green peppers, finely chopped
1+ tsp ground cumin
1+ tsp ground coriander
1/2+ tsp garam masala
2 T olive oil
Salt
Pepper
Curry powder
1 large package spinach leaves
2 T lemon juice

1) Sauté onion, peppers, and garlic in oil for 2 min. in a large pan.
2) Add potatoes and first three spices; cook to partial doneness over medium high heat, about ten minutes.
3) Add about a half cup of water and cover to steam the potatoes. Check and stir as needed to prevent sticking. Add more water if necessary.
4) Steam or boil spinach until just wilted but still bright green. Drain. Purée it at this point if you like your saag aloo saucy (I always do), or just add it to your cooked potatoes as is for a rustic take.
5) Add lemon juice and season to taste with salt , pepper, curry powder, and additional coriander, cumin, and garam masala.

Serve with basmati rice and fresh fruit.