Step 1

Heat oil over medium heat. Add seeds and cook until well toasted. (For oil free, dry roast the seeds over medium heat until fragrant, then add 2 tbsp water or broth and proceed. )

Step 2

Add the chili and garlic and reduce heat to medium low. Cook until golden, you can also add in 1/4 cup cooked onion here.

Step 3

Add the turmeric and paprika and mix in. Add the potatoes and toss well for a few seconds.

Step 4

Add tomatoes, cilantro, salt and 1 cup water. Mix well, cover and cook for 12 to 14 mins or until potatoes are tender.( You can add some cooked chickpeas at this point to make it into a meal)

Step 5

Add in the spinach in 2 batches, cover and wilt. then mix in, add a dash of salt and cover and cook for another minute. Taste and adjust salt and flavor. You can also add in some garam masala or curry powder

Step 6

Serve with flatbread or rice.Store: Refrigerate for upto 3 days.