Spicy Potatoes & Spinach

2 Tbsp Vegetable Oil – Aisle 3                          

1 Tsp Black Mustard Seeds – Bulk Spices

1 Tsp Cumin Seeds – Bulk Spices                      

½ Tsp Fennel Seeds – Bulk Spices

½ Tsp Red Pepper Flakes – Bulk Spices              

1 ½ Cups Sliced Onions – Produce

2 Lbs. Potatoes – Produce                               

1 Tsp Salt – Bulk Aisle 5

1 Can (15oz) Diced Tomatoes – Aisle 3                

2 Tbsp Lemon Juice – Produce

10 oz. Fresh Baby Spinach - Produce

Heat the oil in a pot on medium-high heat. Add the mustard seeds. When they start to pop, add the cumin and fennel seeds. Stir for a few seconds and add the chile or red pepper flakes and the onions. Lower the heat to medium and cook for about 5 minutes. Meanwhile, scrub or peel the potatoes and cut them into wedges. Add the potato wedges, salt, and 1 cup water to the onions, cover, and cook for about 15 minutes, stirring occasionally, until the potatoes are just tender. Stir in the tomatoes and lemon juice and cook, covered, until the potatoes are done, about 5 minutes. Add the spinach and simmer until the leaves are wilted.