Simmer Pork Ribs (6 pound) until tender for about about 2 hours, shock in ice water then drain.
Mix Greek Yogurt (2 cup) with Tandoori Masala Mix (1/4 cup), Lemon Juice (1 tablespoon), Onion Powder (1 tablespoon), Garlic Powder (1 tablespoon), Ground Turmeric (1 tablespoon), Ground Ginger (1/2 teaspoon), and Kosher Salt (to taste).
Coat the ribs with the marinade, cover airtight and leave in the fridge overnight.
Preheat oven to 375 degrees F (190 degrees C).
Next day, put the ribs on a rack over a baking sheet.
Roast in a 375 degrees F (190 degrees C) oven for 20 minutes.
Turn over, roast for another 20 minutes, remove from oven, cover loosely and keep warm.
While the ribs are roasting, boil Potato (2 pound) until tender, drain, cut in halves.
In a sauce pan, saute Garlic Paste (1 tablespoon), Ginger Paste (1/2 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), Garam Masala (1 tablespoon), Ground Turmeric (1 tablespoon), Ground Cumin (1/2 teaspoon), and Ground Coriander (1/2 teaspoon) in Ghee (3 tablespoon) until fragrant.
Add Fresh Spinach (1 pound).
Add the potatoes and Water (1/4 cup), saute until spinach has wilted and the potatoes have heated through.