Saag aloo with mint raita.
Peel and chop potato into small dice, soften in two tablespoons of coconut oil for about five minutes. Add a quarter teaspoon of asafoetida, finely sliced onions, grated garlic and ginger. Cook for about 5 more minutes. Add cumin seeds, nigella seeds and quarter teaspoon of turmeric. Cook for a couple of minutes. Add 300g spinach or to taste plus juice of half a lime. Cook until spinach is wilted. Meanwhile mix plain yogurt, a handful of chopped fresh mint, crushed garlic clove, lime zest and other half of lime juice together to make raita. I serve with mango chutney and chapatis.