Recipe information
Yield
serves 4
Ingredients
Preparation
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.
Ingredient Notes
Step 4
Use ground cumin and/or fennel if seeds aren’t available.
Step 5
In place of fresh tomatoes, you can use a 15-ounce can of diced tomatoes.
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.
