Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

1 teaspoon coarse sea salt

½ teaspoon turmeric powder

¼ teaspoon red chile powder or cayenne

¼ cup (59 mL) water

1. In a heavy pan, heat the oil over
   medium-high heat.


2. Add the cumin and cook until the
   seeds sizzle, about 30 seconds.


3. Add the spinach and reduce the heat to
   medium-low. Cover the pan and cook
   for 5 minutes.


4. Add the fenugreek leaves, mix gently,
   replace the lid, and cook for another 5
   minutes.


5. Add the potato, salt, turmeric, red