Sag Aloo

2 T. canola oil

1 3-oz. pkg. Melissa’s shallots, finely chopped

2 cloves garlic, minced

1 T. minced fresh ginger

2 c. cubed, peeled potatoes (I used Yukon Gold)

1 jalapeño, halved, seeded and sliced

1/2 t. brown mustard seeds

1/2 t. cumin seeds

1/2 t. turmeric

1/2 t. kosher salt

2 handfuls fresh, washed baby spinach

Heat oil over medium high heat in a 10-inch sauté pan. Add shallots, garlic, and ginger, and sauté for 2-3 minutes.

Stir in potatoes, jalapeño, mustard seeds, cumin seeds, turmeric, and salt, and continue cooking and stirring for 5 minutes more.

Add 1/2 cup water, cover, and cook for 8 minutes.

Check to see that the potatoes are done to your liking by spearing them with the point of a knife. If so, add spinach, give it a stir, cover, and let the spinach wilt into the pan. Remove from heat and serve.