This post is created for the Hive Top Chef competition by 
Potatoes and spinach makes a very good combination. It makes a tasty side dish and a simple vegan meal. Using cumin seeds and dried chili brings out the flavor of a southern asian cuisine.
Ingredients
Potatoes, 2‐3 pieces, medium size
Spinach leaves, 1 bunch
Cumin seeds, 1 tsp or more
Dried chile, 1 piece, off the seeds
Salt and pepper
Preparations
Peeled and quartered the potatoes. Roughly chopped the spinach.
In a preheated pan with oil, Add the cumin seeds and dried chile together. Stir until the aroma lingers. A constant stirring is needed to prevent burning.
- Next, Add the peeled potatoes and spinach together. Stir well. You may add salt and pepper this time.
Cover with lid and stir occasionally. Cook until the potatoes are soft.
Serve warm with a flat bread like chappati or paratha.
I use a really tiny bit of salt for this dish, as the spinach alone contains sodium already.
Try this tasty, cheap and healthy meal anytime.