GlutenWatchers

This dish works great with breads, try it with gluten-free breads or brown rice tortillas.Try it with a side of yoghurt too!

Ingredients:

4 large potatoes, peeled & cubed

1/2 bunch spinach, washed & roughly chopped

2 red onions, chopped

1/2 inch ginger, peeled & chopped fine/ grated

1 jalapeno, finely chopped

1/2 tsp each of mustard seeds, cumin seeds

1 tsp each of turmeric powder, red pepper powder, cumin-coriander powder

Salt to taste

1 tbsp cooking oil

1 tbsp chopped cilantro/ coriander leaves

• Saute onions, ginger &  jalapenos in cooking oil till onions are soft & translucent;
• Add cumin & mustard seeds, let cook for 30 seconds;
• Add cubed potatoes & stir-fry on high heat for 5 minutes;
• Add the chopped spinach, dry spice powders & salt; cover & cook on low flame;
• Stir periodically & check to see when the potatoes are done. (The potatoes should mash easily with the back of the spoon when they are done);
• Turn off heat, & serve topped with a garnish of chopped cilantro, & a dash of lemon juice. Serve warm.