Ingredients

serves 4

　　2 tablespoons vegetable oil

　　1 teaspoon black mustard seeds

　　1 teaspoon cumin seeds

　　1/2 teaspoon fennel seeds

　　1 minced fresh chile or 1/2 teaspoon red pepper flakes

　　1 1/2 cups sliced onions

　　2 pounds potatoes

　　1 teaspoon salt

　　2 cups chopped tomatoes

　　2 tablespoons lemon juice

　　10 ounces fresh baby spinach

　　

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.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.