Sag Aloo

• 4 cooked potatoes
• 1/2 tablespoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon asafetida
• 1 teaspoon coconut sugar or brown sugar
• juice from a lemon
• 2 tablespoons water
• 5 tablespoons ghee or sesame oil
• 1 teaspoon brown mustard seeds
• 1 teaspoon cumin seeds
• 2 to 3 fresh green chilies, seeded and finely chopped
• 1-inch piece fresh ginger, minced or grated
• 1 medium tomato, finely chopped
• 1 lb (450 g) fresh spinach, trimmed, and roughly choppped
• 1 1/2 teaspoons sea salt

Instructions:

• Remove the skin from the potatoes and cut into small wedges. In a small bowl, whisk together the ground coriander, garam masala, ground turmeric, ground cumin, asafetida, sugar, lemon juice and water.
• Heat the ghee or oil in a large heavy-bottomed non-stick skillet over medium-high heat. When hot, add the potatoes and fry until they are golden brown, gently stirring often, about 10 to 15 minutes. Remove with a slotted spoon and set aside.
• Reduce the heat to medium and add the mustard and cumin seeds to the pan. Fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Toss in the chilies and ginger and stir for another minute. Now add the ground spice mixture and continue to stir for another few minutes until most of the water has evaporated. Now add the tomato and simmer for another 5 minutes or until the tomato has thickened and the liquid has evaporated.
• Stir in the spinach a few handfuls at a time, until each handful is slightly wilted. Cover and simmer for about 10 minutes, stirring occasionally. Remove the lid, stir in the salt and cook for another 5 minutes or until most of the liquid from the spinach has evaporated.
• Reduce the heat to low, gently stir in the potato wedges, and cook for another 5 minutes.
• Serve hot as a vegetable side.