Palak Aalu, Palak Paneer's Cousin

Ingredients

• 1 pound new potatoes, peeled and cut into 1/2 cubes
• 1 bunch spinach
• 2 tablespoons Canola oil
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 jalapenos, stemmed, seeded, and chopped
• 1 teaspoon salt
• 1/2 cup water
• 1/2 teaspoon grated nutmeg

Directions

1. Rinse the spinach in a colander, then move it to a large pot over medium heat. Put the lid on and cook it for about 10 minutes, stirring now and then, until it has wilted down. Chop the spinach roughly.
2. Add the oil to a large skillet over medium heat. Stir in the cumin and mustard seeds, and cook them, stirring frequently, until they smell toasty and fragrant, just a couple minutes. Add the turmeric, coriander, cumin and jalapenos, and cook for another minute.
3. Add the cubed potatoes and cook for about 5 minutes, stirring from time to time. Pour in the water, add a pinch of salt, cover the skillet and cook for 10 minutes.
4. Add the chopped spinach, stir everything together, cover again and cook for 5 more minutes. Grate the nutmeg over the top, then serve with rice.