Garlic Potato Spinach Stir Fry

Heat oil (1 tsp) over medium heat. Add cumin seeds (0.5 tsp) and coriander seeds (0.5 tsp) and cook until well toasted. (For oil-free, dry roast the seeds over medium heat until fragrant, then add water (2 tbsp) or broth and proceed.)

Add chili (1 green) and garlic (4 cloves) and reduce heat to medium-low. Cook until golden. Optionally, add 0.25 cup cooked onion.

Stir in turmeric (0.5 tsp) and paprika (0.5 tsp). Add potatoes (3 medium) and toss well for a few seconds.

Add tomato (1 medium), chopped cilantro (0.25 cup), salt (0.5 tsp) and water (1 cup). Mix well, cover, and cook for 12 to 14 minutes or until potatoes are tender. (Optionally, add some cooked chickpeas at this point to make it a meal.) Start 14m timer

Add spinach (5 oz) in 2 batches, cover and wilt. Then mix in, add a dash of [salt] and cover and cook for another minute. Taste and adjust salt and flavor. Optionally, add some garam masala or curry powder. Start 1m timer

Serve with flatbread or [rice]. Store refrigerated for up to 3 days.