Spinach and Potato

• 1/4 tsp black mustard seeds
• 1/4 tsp cumin seeds 
• Pinch of fenugreek seeds 
• 2 sprig curry leaves 
• ½ small onion finely sliced
• 2-3 cloves garlic sliced 
• 2-3 dried red chillies torn into pieces 
• 1-2 green chillies sliced into halves 
• 1 bunch spinach washed and sliced/chopped
• Salt to season
• 6-8 baby potatoes boiled with skins and cooled 
• Water for cooking 

Let’s get cooking:-)

Heat your pot over medium to hot heat.  When your pot is nice and hot, toss in the black mustard seeds as soon as the seeds start to pop, turn down the heat then add the  cumin seed, fenugreek seeds and curry leaves.   

Add a ¼ cup water – give the pot a swirl    

Then toss in the onions, garlic and chillies . Give it a quick stir. 

Let the onion braise in the water. When the water dries out –   Keep adding a splash of water until the onions are soft and golden brown.

Throw in the spinach along with salt – add a bit of water (quarter cup at a time.  Cover and cook until the spinach reduces.  

Slice the potatoes into halves then toss into the pot.  Cook on medium heat.  Keep stirring from time to time and adding little bits of water when necessary.  

Cook until the spinach is fully wilted.

Note: The reason for cooking the potatoes twice is because it lowers the glycaemic index, slowing down the release of sugars.