- 1 1/4 cup water
- 20 oz. frozen spinach
- 1 medium onion halved and thinly sliced
- 5 tbs oil
- pinch of asafetida (optional)
- 2 tsp whole black mustard seeds
- 2 cloves chopped garlic
- 4 medium potatoes cut into bite-sized cubes (yukon gold is good)
- 1/4 tsp cayenne pepper
- 1 tsp salt
Cook the spinach according to the package’s instructions.
Heat the oil in a heavy saucepan over medium heat and when hot (seriously, you have a wait a moment until you are sure it’s hot), add the asafetida followed quickly by the mustard seeds. When the seeds pop (just a few seconds), add the onion and garlic and fry for two minutes.
Add potatoes and cayenne pepper and fry for two more minutes.
Add spinach, salt, and a bit of water (couple of tbs) and bring to a boil. Then, cover tightly, turn heat to very low, and let it all cook gently for about 40 minutes (with a few stirs in between) or until the potatoes are tender.