Ingredients

• 2 onions, finely chopped
• 2 tablespoons peanut oil (any neutral oil)
• 1 teaspoon whole cumin seed
• 1 teaspoon black mustard seeds
• 8 medium potatoes, quartered (ideally a waxy potato like yukon golds, peeling is optional)
• 1 1/2 teaspoons fresh ginger, minced (or finely grated)
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander (you can crush whole ones, I just don't like the woody pieces)
• 2 chili peppers (or 1 tsp cayenne pepper)
• 1 teaspoon turmeric
• 1 teaspoon sea salt
• 4 whole cinnamon sticks (2-3-inch pieces)
• 6 whole cloves
• 4 ounces tomato paste
• 1/2 lb green beans, trimmed and cut into 2-inch pieces
• 1/2 small cauliflower, cut into florets
• 1 medium eggplant, diced (peeling optional)
• 1/2 lb fresh green peas, shelled (or use frozen green peas, about 1 cup)
• 1 bunch fresh spinach, torn (use any leafy green like kale or collards, etc.)
• 1/2 cup cooked chickpeas (optional)

Instructions

1. Pre-heat oven to 350 degrees. In a large, heavy skillet or pot, brown the onions in moderately hot oil along with the cumin seeds and mustard seeds. Watch out for popping mustard seeds!

2. Add the potato pieces, and stir to coat each piece with the spices. Now add the remaining spices and continue to stir for several minutes.

3. Thin the tomato paste with about 2/3 cup of water. Stir into the pot.

4. Add vegetables, one at a time, cooking for a minute or so between each addition, and put in the chickpeas last. You may opt to put the leafy greens in now or just before serving.

5. If your pot is not oven proof, transfer mixture to one that is. Cover with a lid or seal with foil and bake for about 45 minutes, checking after the first 20 minutes.

6. The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking.

7. You'll want to fish out the cloves and the cinnamon sticks before serving over rice or with flat bread like roti or naan.