Vegetarian Potato and Spinach Curry

After cooking a bland mushy dish for Martine—at her request—I had a sudden urge to make something hot and spicy. A simple and tasty vegetarian dish is a potato and spinach curry. Here are my cooking instructions:

1. Pour several tablespoons of sunflower oil into a cooking pot and light a medium fire under it.
2. Add about 2 tablespoons of black mustard seeds when the oil gets hot.
3. Add the same amount of cumin seeds (jira).
4. After about a minute, add 2 peeled russet potatoes cut into 3/4 inch cubes. Stir frequently to avoid ticking to the pot.
5. Add approx 1 tablespoon each of turmeric, ground cumin, ground coriander, and powdered chile pepper.
6. Add salt to taste.
7. While cooking potatoes, soak 1 bunch of spinach leaves in a large bowl, shake off any dirt, and chop and add to the potatoes after spices added..
8. If you like your curry fiery, chop up and add a serrano chile.
9. Cover and cook until potatoes sufficiently cooked.
10. Serve with plain yogurt to cut the hotness of the chiles.