Spicy Potatoes & Spinach

Preparation

1. Step 1

   Heat the oil in a pot on medium-high heat. Add the mustard seeds. When they start to pop, add the cumin and fennel seeds. Stir for a few seconds and add the chile or red pepper flakes and the onions. Lower the heat to medium and cook for about 5 minutes.

   Step 2

   Meanwhile, scrub or peel the potatoes and cut them into wedges (about 6 cups). Add the potato wedges, salt, and 1 cup of water to the onions, cover, and cook for about 15 minutes, stirring occasionally, until the potatoes are just tender.

   Step 3

   Stir in the tomatoes and lemon juice and cook, covered, until the potatoes are done, about 5 minutes. Add the spinach and simmer until the leaves are wilted.

2. Ingredient Notes

   Step 4

   Use ground cumin and/or fennel if seeds aren’t available.

3. Step 5

   In place of fresh tomatoes, you can use a 15-ounce can of diced tomatoes.

4. Serving & menu ideas

   Step 6

   Top with yogurt and cilantro. Serve with naan bread or pappadams or on a bed of rice. Serve with chutney or fresh mango slices on the side.