Step 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.

Step 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.

Step 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.

Step 4

Toss in the chopped spinach, stir well, cover, and cook for 5 more minutes. Grate the nutmeg on top and serve with rice.