Curried Potato with Spinach

1 tablespoon ghee
1 teaspoon ginger puree
2 cloves garlic, minced
1 teaspoon ground coriander seed
1/4 teaspoon red pepper flakes
3 whole cloves
1 teaspoon turmeric
4 small potatoes, peeled and cubed
2 cups chicken broth

1 cup spinach, chopped
(optional) 1/2 cup fresh cilantro, chopped
3 tablespoons yogurt
salt and pepper

1. Heat ghee in a large pot with ginger, garlic, coriander, red pepper flakes, cloves and turmeric. Cook until fragrant.
2. Add potatoes to the pot with just enough chicken broth to cover. Bring to a simmer and cook until potatoes are tender, about 20 minutes.
3. Remove from the heat and stir in the spinach and cilantro, if using. Gradually incorporate the yogurt, teaspoon by teaspoon, until the sauce is creamy and slightly thickened. Season with salt and pepper to taste and serve.

Makes 4 servings