Saag Aloo - Spinach and Potato Curry

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon ground turmeric
1/4 cup canola oil
1 large onion, diced
3 cloves garlic, finely sliced
2 teaspoons chopped ginger (fresh or ginger paste)
6 large potatoes, peeled and diced
1-2 teaspoons red pepper paste
1 cup water
several stalks of silverbeet (or a bunch of spinach) washed and finely chopped
1 can peeled tomatoes in juice
1 tablespoon garam masala
seasoning
fresh coriander

Roast the seeds in a small non-stick pan until the mustard seeds start popping and the cumin and coriander smell fragrant. Pound in a mortar or grind in a spice grinder.

Heat the oil and add the ground spices and turmeric and fry for a minute then add the onion and garlic and ginger and sauté over a low heat till the onion softens. Stir in the red pepper paste and the potatoes and turn well to coat then add the water and simmer until the potato is almost cooked and most of the water has evaporated. Add the can of tomatoes and the drained silverbeetand stir well, adding a little water if necessary.

Cover and simmer for about 8-10 minutes or until the silverbeet is tender. Season with salt to taste and sprinkle on the garam masala.

Place in a serving dish and garnish with chopped coriander.