SERVES 4TIME: 45 MINUTES 2 tablespoons vegetable oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds ½ teaspoon fennel seeds 1 minced fresh chile or ½ teaspoon red pepper flakes 1½ cups sliced onions 2 pounds potatoes 1 teaspoon salt 2 cups chopped tomatoes 2 tablespoons lemon juice 10 ounces fresh baby spinach

SERVES 4


TIME: 45 MINUTES

2 tablespoons vegetable oil

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

½ teaspoon fennel seeds

1 minced fresh chile or ½ teaspoon red pepper flakes

1½ cups sliced onions

2 pounds potatoes

1 teaspoon salt

2 cups chopped tomatoes

2 tablespoons lemon juice

10 ounces fresh baby spinach

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.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. 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.

INGREDIENT NOTES 

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

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

serving & menu ideas 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.