Recipe found on


  • Approx. 1 cup white potato, cut into 1-inch pieces
  • 1 Roma tomato, diced
  • 2 cups arugula, washed well and chopped
  • 3 cloves of garlic, crushed or thinly sliced
  • 1 teaspoon ginger paste
  • 2 tablespoons canola oil
  • 1/2 tsp turmeric powder
  • 1Tbsp coriander powder
  • 2 tsp cumin seed
  • 1 tsp salt
  • 1 tsp cayenne pepper, or to taste


Heat the oil in a wok or kadhai.  Add the cumin seeds and let them splutter and brown for about a minute, on medium heat.

Add the potatoes, garlic, salt and ginger paste.  Cook over a medium flame, stirring from time to time, until the potatoes get slightly brown on the edges.

Add the diced tomatoes, turmeric and coriander powder. Push down on the tomatoes to soften them and to cook the spices.

Add the chopped arugula. The idea is to cook the potatoes the rest of the way without adding extra water. The water that comes from the arugula as it cooks should suffice. Turn the heat to medium-low, cover the pan, and let the vegetable cook.

You may need to lift the cover and stir every few minutes, and if things look dicey, you can drizzle in a little bit of water (be careful not to add too much, it should not be runny). Serve with yogurt or a garlic scape dip and enjoy!