Spicy Potatoes and Spinach
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1 1/2 cups sliced onions
2 pounds potatoes
1 teaspoon salt
2 cups chopped tomatoes or 1 can (15 ounces) diced tomates
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. Add the potato wedges, salt, and 1 cup 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.
Top with yogurt and cilantro.
Serve with naan bread or papadams, or on a bed of rice.
Serve with chutney or fresh mango slices on the side.