Potato and Swiss Chard curry ( or spinach/or other leafy green vegetables)

As the weather gets cooler, the hunt for comfort foods becomes a must.  Potatoes are a favorite harvest in Fall, and provides many hearty, filling dishes that are easy to make.  For this curry I have used Peppermint Chard which is in season at this time of year.  I used only the leaves because the stems can be very fibrous and are not always to one's liking. If you do not like chard, then substitute with spinach or any other favorite leafy green vegetable.

Ingredients

2 lbs potatoes (peeled, boiled and cut in cubes)
3 cups finely chopped Swiss Chard or spinach
1 large onion roughly chopped
2 heaped teaspoons minced fresh garlic ( or powders)
2 heaped teaspoons minced fresh ginger (or powders)
3 medium tomatoes (ripe) roughly chopped
1 tablespoon olive oil
Powdered spices
1 level teaspoon turmeric
2 heaped teaspoons jeera
2 heaped teaspoons  coriander
1 level teaspoon chilly powder (or to taste)
1 level teaspoon mustard (powder)
1/4 teaspoon pepper
1/4 teaspoon cloves
1/4 teaspoon cinnamon
( salt to taste)
lime juice to taste

Method

Wash the potatoes well.  Put them in a microwave safe dish with 2 tablespoons of water. Pierce gently with a fork, cover  and cook in the microwave on high for about 10 minutes till cooked.
Remove and let cool. Peel the potatoes (its okay if some skin clings to the potatoes) , and cut roughly in cubes.  Leave aside.

Put the oil in a pan and heat.  Add the onions and cook for about 3 minutes till translucent.  Then add the garlic and ginger and cook for a few minutes.  Do not let the garlic/ginger burn.

Add the tomatoes and stir gently.

When the tomatoes have cooked down to a nice sauce like the picture below...

add the ground spices and stir well to mix.

Cook for a few minutes stirring so the sauce does not stick or burn and until the spices are incorporated and cooked a little.

Now add the potatoes and stir to mix well.  Let cook for about 5 minutes.

Add 1/2 cup water, stir and cook for a few more minutes.

Then add the chopped chard or leafy vegetables. Stir and cover to simmer until the vegetables are completely wilted and cooked through.  Stir occasionally to make sure that it does not dry out or stick to the bottom.  Add more water if needed.

Taste for salt and add more if needed.  Add lime juice at this point according to your taste. Give it a good stir.
Serve hot with chapatis, rice or bread.