SAAG ALOO (spinach with potato)
Serves 4.

1.25 c 	water
2	10oz packages frozen, chopped spinach
1	large onion halved and thinly sliced
5 tbs	vegetable oil
2 tsp	whole black mustard seed
2 	large cloves garlic
4 	medium potatoes peeled and cut into 1" cubes
1/4 tsp	cayenne or indian chili powder
1 tsp	salt

In a large skillet with a lid, cook frozen spinach in water until
it is thawed and heated through. Set spinach and water aside and
wipe skillet clean.

Heat oil in skillet over high heat. When hot, add mustard seeds and
cook for about 30 seconds or until they begin to pop.

Add onions and garlic and cook until onions start to become limp
and garlic is fragrent, about 2 minutes.

Add the cayenne/chili and cook until fragrent and oil becomes red,
about 1 minute.

Return spinch and water to the skillet. Add potatos and combine all
well. Cook over low heat, covered, for 20-30 minutes or until potatos
are soft, stirring ocasionally. If skillet becomes dry, add a bit
more water.

Serve with basmati rice.