This is delicious on its own, but especially delicious when eaten with some yogurt or sour cream. Most greens will work here, the cooking time of the greens will depend on your preference.

1 lb potatoes
4 T ghee; or butter, or vegetable oil, or a butter/oil combo
1 t cumin seeds
1 medium onion, sliced
2 – 3 garlic cloves, minced
1 T peeled, grated or minced fresh ginger
2 c (canned) diced tomatoes
1 t ground turmeric
1 t ground coriander
1 bunch greens, washed and stemmed, if necessary, coarsely chopped
1/2 c water or broth
salt and pepper, to taste
plain yogurt or sour cream, for serving, optional

1. Scrub potatoes and steam or boil them until almost, but not quite, tender. Remove from heat, drain if necessary and allow to cool enough to handle. Peel, if you wish, then chop into bite-size pieces.

2. Heat the ghee or butter/oil in a large skillet. Add the cumin seeds and sauté until fragrant, about a minute. Add the sliced onion and cook for about 5 minutes. Add the garlic and ginger, and cook, stirring, for another minute until the garlic and ginger are very fragrant. Add the tomatoes along with the turmeric and coriander, bring just to a boil, then reduce heat and simmer until the mixture thickens and the tomatoes are saucy.

3. Stir in the greens and the water or broth. Simmer until the greens are almost done to your liking, then add the potatoes and mix well. Continue cooking until the greens and potatoes are tender. Serve immediately, with yogurt or sour cream on top, if you like.