Potato and Spinach Casserole


3 medium potatoes
1 large bunch of fresh spinach (1 1/2 pounds)
1 1/2 tbsp olive oil
1/2 tsp mustard seeds
1/8 tsp hing
1/2 tsp turmeric
2 c water
1 tsp sea salt
2 tbsp fresh cilantro (chopped)
2 tbsp lemon juice
1/4 green pepper (chopped)
2 clv fresh garlic (minced)


Wash spinach and potatoes. Cut potatoes into 1/2-inch cubes. Chop spinach. Heat oil in a heavy saucepan or skillet and add mustard seeds and hing. When seeds pop, add turmeric, potatoes and water. Stir. Cover and cook on medium heat for 5 to 7 minutes. Then add spinach and remaining ingredients. Mix well. Cook covered for an additional 10 to 15 minutes. Serve.