Indian Greens With Potatoes - cooking recipe

Ingredients

1 lb potato, cubed (preferable Yukon gold)
1 bunch fresh greens, washed and cut into 1-inch ish strips (such as kale, mustard, collard, beet or turnip greens even spinach works)
2 tablespoons oil or 2 tablespoons ghee
1 onion, sliced
1 (15 ounce) can diced tomatoes
1 teaspoon cumin seed
1 teaspoon turmeric
1 teaspoon coriander powder (optional)
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1/2 teaspoon salt (to taste)
1 tablespoon mustard seeds (optional)
1/4 teaspoon ground cardamom (optional) or 2 cardamom pods (optional)

Preparation

In a large frying pan heat oil or ghee over medium heat and add cumin, mustard seeds, & cardamom if using. Stirring constantly, heat until fragrant, ~2 minute Add potatoes & onions and saute until onions are golden brown, ~ 5 minutes.
Add tomatoes, garlic, ginger, & remaining spices, stir and cook 5 minutes.
Add greens & 1/2 cup water if needed. Bring to a boil then lower to a simmer, cover and cook until your greens are done ~10 minutes, stirring occasionally. Add chickpeas at the same time as the greens if using.
Serve with a dollop of yogurt, on naan or over rice!