Aloo Saag (spinach&potato curry)
From: Lesley, Lake Charles Louisiana, USA

Serves 4, serve with basmati rice and/or naan bread pickles etc

• 2 small or 1 large onion(s), sliced very thinly
  
• 2 cloves garlic, crushed/minced
  
• 4-5 medium-sized potatoes, peeled and chopped into 1-inch dice
  
• 9oz fresh leaf spinach
  
• 1 teaspoon black mustard seeds
  
• 1 teaspoon ground coriander
  
• 1/2 teaspoon cayenne pepper (or more if you like it hot!)
  
• 2 tablespoons olive oil

Take any hard stalks off the spinach and chuck it in a huge saucepan.
Pour a small amount of boiling water in the pan (just enough to cover the bottom of the pan by a 1/2 inch), put over high heat, and cover the pan for three or four minutes, until spinach is wilted.
Put the spinach in a colander to drain.
When it's cool enough to touch, squueze out any excess liquid and chop roughly.

Heat the olive oil in a saucepan
When the oil is hot, throw in the mustard seeds
When tyhey begin to pop (only takes a few seconds, add the onions and garlic, and saute for a couple of minutes until softened (not browned).
Add the spinach, potatoes, and spices and stir fry for a couple of minutes.
Add about a quarter cup of water, cover the pot and leave for about 35-40 minutes until potatoes are tender. Check every once in a while to ensure it's not drying out: add more water if needed.
Enjoy!