Turmeric potatoes with spinach in just 20 minutes.

Ingredients: 

• 2 large potatoes, cubed small (I’m using Russets here)

• 1 large yellow onion, sliced thin

• 2 sprigs curry leaves

• 1 tsp cumin seeds

• 1 large tomato cubed small

• 1 tsp turmeric powder

• 1 tsp garam masala

• 1 tsp salt

• 1/2 tsp crushed black pepper

• 1/4 cup water

• 1 cup baby spinach

• 2 tbsp coconut oil

Method:
1. Heat some coconut oil and sauté the cumin seeds, curry leaves, sliced onions till fragrant and soft.
2. Add tomatoes and cook till it gets slightly mushy. Add turmeric powder, garam masala and a pinch of salt.
3. Next, add the potatoes and a splash of water, stir to combine. Cover and cook till potatoes are fork tender.
4. Sauté till the liquid has evaporated. Slightly increase the heat of the pan - you want caramelised masala bits on your potatoes. Add the spinach. Cook till the leaves wilt. Season to taste and add a sprinkle of crushed black pepper.

I’m serving these potatoes with some fish sothi, bitter gourd salad and hot rice.