1 teaspoon coarse sea salt
½ teaspoon turmeric powder
¼ teaspoon red chile powder or cayenne
¼ cup (59 mL) water
- In a heavy pan, heat the oil over
medium-high heat. - Add the cumin and cook until the
seeds sizzle, about 30 seconds. - Add the spinach and reduce the heat to
medium-low. Cover the pan and cook
for 5 minutes. - Add the fenugreek leaves, mix gently,
replace the lid, and cook for another 5
minutes. - Add the potato, salt, turmeric, red