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Rinse the spinach in a colander and then toss it into a large pot set over medium heat. Cover and cook, stirring occasionally, for about 10 minutes. The spinach should wilt and reduce in size. Roughly chop the spinach. Pour the oil into a large skillet set over medium heat. Add the cumin and mustard seeds, and cook, stirring often, until fragrant. This should take a couple minutes. Then add the turmeric, coriander, cumin, and jalapenos. Cook for another minute. Add the cubed potatoes and saute for about 5 minutes, stirring occasionally. Pour in the water and a pinch of salt, cover the pan and cook for 10 minutes. Toss in the chopped spinach, stir well, cover, and cook for 5 more minutes. Grate the nutmeg on top and serve with rice.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
Record your recipes and experiments — organized cooking journal
Universal suction lids — fit any pot or pan, no matching needed
Pre-cooked corn flour — Venezuelan and Colombian arepas in minutes