Potato-Spinach Curry

Around New Year I went to London - for the first time ever (as being in Heathrow for a few hours doesn't really count). On one rainy day we went to a busy Indian restaurant and had a lunch special which included three different dishes. This is an attempt to emulate one of those dishes - and the following makes for rather a lot of it.

Ingredients:
- 2.7 kg (6 lbs) small potatoes
- 5 onions, chopped
- 3 cloves garlic, crushed
- 1 orange adjoema chili^[1], finely diced
- salt
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground allspice
- 3 tbsp mustard powder
- 500 g (1.1 lb) frozen chopped spinach
- 1.5 dL (²/₃ cup) cream

The rinsed potatoes were boiled in lightly salted water.

Meanwhile, the chopped onions were sautéed in oil in a large pan. After a few minuted the onions were softened and all the spices were added, followed by the spinach. The pan was covered while the spinach thawed. At last the cream was stirred in and left on the heat for a minute or two before removing.

The boiled potatoes were mixed with the onion-spinach mixture in a large bowl (or in this case in two large bowls) and served immediately. Goes nicely with naan - but the later will have to wait for some other time.

Update: For the bread, see here.

^[1] I happened to have one of these Surinamese chilies - in case you can't find one, a habanero would most likely work as a good substitute.