All sorts of leafy greens work in this dish—kale, chard, spinach, whatever you have. Just keep in mind whether the leaves are delicate or more substantial and cook for the appropriate amount of time. You can substitute turnips or rutabaga for the potatoes if you like. Serve with raita (a cooling yogurt dish) and Indian flat bread such as naan (available frozen at Trader Joe’s). You’ll find all the spices at most grocery stores and any Indian market.

(Serves 4)

Ingredients:

• 2 Tablespoons canola or olive oil
• 1 teaspoon black mustard seeds
• 1 large onion, halved and sliced
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 4 large Yukon gold potatoes, cubed
• 1 teaspoon ground cumin
• 1 Tablespoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne (optional)
• Salt to taste
• 1/2 cup water, or more as needed
• 3 or more handfuls of greens, roughly chopped

Method:

1. Heat oil in a skillet over medium heat. Add mustard seeds and fry until they begin to pop. Add the onion, garlic and ginger and cook, stirring frequently, until onion is soft (about 5 minutes).
2. Add potatoes, cumin, coriander, turmeric, cayenne (if using) and salt. Cook for about 5 minutes, turning potatoes frequently to prevent burning. When potatoes are nicely browned, add water, cover and cook over reduced heat until potatoes are close to tender. Add more water as necessary to prevent sticking.
3. Depending on the green you are using, add to the pan a few minutes before potatoes are fully cooked. For chard or spinach and other delicate leaves, 3-4 minutes should be sufficient. For kale or collards, 5-10 minutes is better. Cook until just tender.