Instructions: Most Indian spinach and potato dishes use a certain amount of oil. Ive adapted this "Alu Saag" from Shahnaz Mehtas _Good Cooking from India_ and dont see why it shouldnt taste delicious even without deepfrying the potatoes.

Wash the potatoes well and boil ten minutes. Drain, allow to cool slightly, and cut into 3/4-inch cubes. Wash and finely chop the spinach. if using frozen spinach, allow to defrost. "Saute" the onion until a pale golden brown. Add ginger and garlic and cook until garlic browns. Add cayenne, tumeric, and cumin and stir for two minutes. Add spinach, cover, and cook over low heat 10 to 15 minutes. Uncover and stir thoroughly. Add the potatoes and powdered mango, stir gently and sprinkle water on top.

Cover, and simmer until potatoes are soft, about 15 minutes. Serve hot.

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