Spicy Potatoes & Spinach

Directions

1. 1
   Heat the oil in a pot on medium-high heat.
2. 2
   Add the mustard seeds.
3. 3
   When they start to pop, add the cumin and fennel seeds.
4. 4
   Stir for a few seconds and add the chile or red pepper flakes and the onions.
5. 5
   Lower the heat to medium and cook for about 5 minutes.
6. 6
   Meanwhile, scrub or peel the potatoes and cut them into wedges (about 6 cups).
7. 7
   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.
8. 8
   Stir in the tomatoes and lemon juice and cook, covered, until the potatoes are done, about 5 minutes.
9. 9
   Add the spinach and simmer until the leaves are wilted.
10. 10
    Use ground cumin and/or fennel if seeds arent available.
11. 11
    In place of fresh tomatoes, you can use a 15-ounce can of diced tomatoes.
12. 12
    Top with yogurt and cilantro.
13. 13
    Serve with naan bread or pappadams or on a bed of rice.
14. 14
    Serve with chutney or fresh mango slices on the side.