Indian Greens With Potatoes

• 1 lb potato, cubed (preferable Yukon gold)
• 1 bunch fresh greens, washed and cut into 1-inch ish strips (such as kale, mustard, collard, beet or turnip greens even spinach works)
• 2 tablespoons oil or 2 tablespoons ghee
• 1 onion, sliced
• 1 (15 ounce) can diced tomatoes
• 1 teaspoon cumin seed
• 1 teaspoon turmeric
• 1 teaspoon coriander powder (optional)
• 1 tablespoon grated fresh ginger
• 3 garlic cloves, minced
• 1/2 teaspoon salt (to taste)
• 1 tablespoon mustard seeds (optional)
• 1/4 teaspoon ground cardamom (optional) or 2 cardamom pods (optional)

1. In a large frying pan heat oil or ghee over medium heat and add cumin, mustard seeds, & cardamom if using. Stirring constantly, heat until fragrant, ~2 minute Add potatoes & onions and saute until onions are golden brown, ~ 5 minutes.
2. Add tomatoes, garlic, ginger, & remaining spices, stir and cook 5 minutes.
3. Add greens & 1/2 cup water if needed. Bring to a boil then lower to a simmer, cover and cook until your greens are done ~10 minutes, stirring occasionally. Add chickpeas at the same time as the greens if using.
4. Serve with a dollop of yogurt, on naan or over rice!

potato, fresh greens, oil, onion, tomatoes, cumin, turmeric, coriander powder, ginger, garlic, salt, mustard seeds, ground cardamom

Taken from www.food.com/recipe/indian-greens-with-potatoes-521257 (may not work)