• 1 large onion, finely chopped
• 2 large potatoes, cut into small cubes
• 400 g baby spinach leaves
• 1 tsp. fresh ginger, grated
• 5 drops of Garlic Spice Drops®
• 2 drops of Cumin Seed Spice Drops®
• 4 drops Turmeric Spice Drops®
• 4 drops of Garam Masala Spice Drops
• 1 drop of Nutmeg Spice Drops® (optional)
• 4 tbsps. olive oil
• salt to taste

1. Heat the oil in a heavy bottomed pan and sauté the potatoes, on a low flame, until lightly brown. Take the potatoes out and keep them aside.
2. To the remaining oil in the pan, add the onion and fry until it starts to brown.
3. Add the potato and ginger and fry until the potato starts to soften.
4. If you are not using a non-stick pan, you may need to add 1/4 cup water and cover to keep the potato from sticking and to help it cook.
5. Add the spinach and cook covered for 3 minutes.
6. Add in all the Spice Drops® and salt and cook for a further 2 minutes.

Serve hot with Pulao rice or naan bread.