INGREDIENTS

3 medium-size potatoes, wash them peel the skin off and cut into one-inch pieces

2 hands full of organic baby spinach, wash and chopped finely

2 tablespoon coriander/or cilantro leaves wash and chopped finely

2 tablespoons of oil

1/4 teaspoon cumin

1/4 teaspoon muster seed

1 green chili wash and chopped

1 teaspoon crushed cumin

1/2 teaspoon red Kashmiri chili powder( just for color )

1/2 teaspoon turmeric

salt to taste

METHOD

1:Take the pan and put it on the stove medium-low heat, add oil in cumin seed, muster seed, and green chili. Let them cook for 15 seconds (until nice aroma com) then add potatoes in, add a little salt and half cup water, mix all well cover the pan, and let cook for five minutes.

2:It will be all most cook, then add spinach in, crushed cumin, turmeric powder, red Kashmiri chili powder, then mix all well,(don’t cover) let cook two more minutes,(spinach have lot water so you don’t need water)add coriander leaves mix all well, turn the stove off.

Here we go our potatoes and spinach are ready to eat.

Note: If we cover the pot after adding spinach then it won’t stay nice and green, so don’t cover, you can make nice sandwich with gluten free bread, so it different way to eat sandwich,or you can eat with any gluten free naan, roti or rice or quinoa it so good and different way to eat.

Note:This is vegan, allergy-friendly, gluten-free, dairy-free,nut-free.