Aloo Saag (Spiced Potatoes and Spinach)

Here is a traditional Indian dish prepared with local, seasonal foods in mind :) I decided to add the spinach just before serving in order to keep it leafy and not too overcooked (which, by the way, can be my biggest complaint about Indian food). Serve this with rice, yogurt, and papadums, if you have some.

Ingredients:
4 to 5 small yellow or white potatoes
2 small yellow onions
3 to 4 cups of baby spinach leaves
1 tablespoon vegetable oil
black mustard seeds
cumin seeds
1 teaspoon of ginger/garlic paste

Begin by sauteeing the onions with the oil on medium heat. As the onions become translucent, add the ginger/garlic paste, the mustard seeds, and the cumin seeds. Cook the mixture until onions are golden, but keep stirring to prevent the spices from sticking to your pan, (and I'll happily take tips on preventing this from happening!). Slice the potatoes into the pan and coat with the onion mixture. Add about one tablespoon of water, lower heat to medium-low, and cover the pan for a good ten mintues. The potatoes should be about half cooked when you re-open the pan. At this point, add the spinach leaves, mix them into the potatoes and spices, cover the pan once more, and cook to the leaves to your liking.