(An Indian Potato Spinach Curry)

2 good-sized bunches of spinach, washed well with tough stems
removed, about 5-6 cups
2 medium potatoes, washed and cooked ahead of time
1 medium onion, sliced
1 tsp. cumin powder
½ tsp. turmeric powder
1 tsp. cumin seeds
½ tsp salt or to taste
1 Tbsp. vegetable oil

Boil potatoes with skin on until just done, in other words, not falling apart. Leave skin or remove depending on your taste and cut into small cubes. In a large seasoned cast iron pan or nonstick skillet heat oil and fry whole cumin seeds until they begin to sizzle but not burn. Add sliced onion and stir fry until tender. Add diced potatoes, cumin, and turmeric powder, then cook for another 5 minutes. Add spinach leaves and salt, stirring well until leaves wilt, about 5-10 minutes. Serves 3-4.
NOTE: Spinach leaves will retain their deep green color if they are not covered during cooking.