Lemony Potatoes With Spinach

• 2 tablespoons olive oil
• 1 teaspoon mustard seeds or 1 teaspoon onion seeds or 1 teaspoon celery seeds or 1 teaspoon poppy seed
• 1 medium onion, sliced thin
• 2 tablespoons garlic, crushed (or garlic paste)
• 1 tablespoon ginger, crushed (or ginger paste)
• 2 lbs potatoes, cubed (peeled or not, as your preference)
• 1 teaspoon red chili powder
• 2 teaspoons salt
• 12 cup lemon juice
• 1 cup water
• 12-1 lb fresh spinach (amount to your preference)

1. Place olive oil in pan with seeds of your choice.
2. Cover and allow to come to a simmering fry on high heat.
3. Once frying, add sliced onion, crushed garlic and crushed ginger.
4. Allow to fry at a medium-high heat until onions are transparent, but not browning.
5. Add cubed potatoes to top of frying mixture, sprinkle potatoes with chili powder and salt and stir.
6. Allow to fry on medium heat for approximately 5 minutes, stirring often.
7. Add lemon juice and water to potatoes and stir well.
8. Allow potatoes to cook with lid on pot until done, stirring occassionally.
9. Once potatoes are cooked, but still firm, cover top of potatoes with fresh spinach and add lid to pot.
10. Reduce heat to medium-low and allow spinach to wilt.
11. Once spinach is wilted, stir throughout potatoes and serve as a hot side.

olive oil, mustard seeds, onion, garlic, ginger, potatoes, red chili powder, salt, lemon juice, water, fresh spinach

Taken from www.food.com/recipe/lemony-potatoes-with-spinach-472159 (may not work)