Ingredients
2 tbsp. vegetable oil
1 tsp. cumin seeds
6 medium garlic cloves, finely chopped
6 dried cayenne chilis, stems removed, coarsely chopped (do not remove the seeds)
1/4 tsp. turmeric
1 cup water
1 lb. new potatoes, scrubbed and halved, or 1 lb. white potatoes, cut into 2-inch chunks
1 large tomato, cored and cut into 1-inch pieces
1/4 cup finely chopped fresh cilantro leaves and tender stems
1 tbsp. firmly packed dark brown sugar
1-1/2 tsp. salt
8 oz. fresh spinach leaves, coarsely chopped

Directions
In a medium size saucepan over medium-high heat, heat the oil. Add the cumin seeds and cook until reddish brown and nutty smelling, about 5 to 10 seconds. Immediately add the garlic and chilis. Saute until the garlic is lightly browned and the chilis have blackened, about 1 minute. Sprinkle in the turmeric then carefully add the water. Stir to release any browned bits of garlic from the pan.

Add the potatoes, tomato, cilantro, brown sugar and salt. Stir a couple of times, then bring to a boil. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the potatoes are very tender, about 20 to 25 minutes. Add the spinach, a couple of handfuls at a time, and stir until wilted, about 2 to 4 minutes per batch. Makes 8 servings.