Potatoes with Spiced Spinach

Ingredients
350g new potatoes
250g spinach leaves (thawed if frozen spinach puree)
3 tablespoons olive oil
1 large onion, finely sliced
1 fresh green chilli, finely chopped
2 teaspoons garlic puree
2 teaspoons ginger puree
1 teaspoon  ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
200g canned chopped tomatoes
1/2 teaspoon granulated sugar
1 teaspoon salt
3 tablespoons single cream

Method
1. Boil the potatoes in their skins for 20 minutes, or until tender - drain and soak in cold water for 30 minutes - halve or quarter according to size.
2. Blanche the spinach for 2 minutes in salted water, then drain, and blend to a puree.
3. Heat 2 tablespoons of oil in a pan over a medium heat - and the onion and cook, stirring frequently, for 10-12 minutes, until well browned (reducing heat to low for last 2-3 minutes) - remove from heat and drain off excess oil, removing onions from pan.
4. Return pan to the heat, add remaining oil and fry the chilli, garlic and ginger purees, and cook over a low heat, stirring, for 2-3 minutes - add the coriander, cumin, chilli powder and turmeric and cook, stirring, for a further minutes.
5. Add the tomatoes, increase the heat to medium and add the sugar - cook stirring frequently for 5-6 minutes, until the tomatoes have reached a paste-like consistency.
6. Add the potatoes, spinach, salt and fried onions and cook, stirring for 2-3 minutes - stir in the cream and cook for 1 minutes - remove from heat and serve immediately.

Status
Untried - a sort of saag aloo?