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• 1 pound new potatoes, peeled and cut into 1/2 cubes
• 1 bunch spinach
• 2 tablespoons Canola oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 jalapenos, stemmed, seeded, and chopped
• 1 teaspoon salt
• 1/2 cup water
• 1/2 teaspoon grated nutmeg

1. Rinse the spinach in a colander and then toss it into a large pot set over medium heat. Cover and cook, stirring occasionally, for about 10 minutes. The spinach should wilt and reduce in size. Roughly chop the spinach.
2. Pour the oil into a large skillet set over medium heat. Add the cumin and mustard seeds, and cook, stirring often, until fragrant. This should take a couple minutes. Then add the turmeric, coriander, cumin, and jalapenos. Cook for another minute.
3. Add the cubed potatoes and sauté for about 5 minutes, stirring occasionally. Pour in the water and a pinch of salt, cover the pan and cook for 10 minutes.
4. Toss in the chopped spinach, stir well, cover, and cook for 5 more minutes. Grate the nutmeg on top and serve with rice.

- serves 2 - Adapted from Indian Foods Co