Here’s a recipe from our go-to budget-friendly cookbook by Leanne Brown, “Good and Cheap: Eating Well on $4/Day”. You can find this book at Weavers Way Co-op stores!

Potato and Kale Rolls with Raita

• 8 roti
• 2 large or 4 medium potatoes, chopped
• 1 bunch kale or spinach, chopped with stems removed
• 1 tbls. ghee or butter
• 1 tsp. cumin seeds
• ½ cup onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tbls. ginger, finely grated
• 1 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cayenne powder
• Raita
• Fresh cilantro, chopped

Put a skillet on medium heat and add the ghee or butter. (Ghee, which is traditional in Indian cooking, is just butter with the milk solids removed; it can withstand higher temperatures than butter without burning.) Once the butter is hot, add the cumin seeds and let them sizzle for 5 seconds before adding the diced onion. Let the onion cook for 2 minutes, stirring occasionally.

In a small bowl, mix the garlic, ginger, turmeric, coriander, cayenne powder, salt and 1 tablespoon of water. Add the spices to the onion mixture and mix, cooking for another 2 minutes. (This step is important because the spices become toasted and release their flavor.)

Next, add the potatoes. Stir to coat them with the onions and spices. Add about a cup of water, cover the pan and cook for about 10 minutes, checking occasionally to stir and make sure nothing is burning. Add more water as needed, but you want the final mixture to be only a bit moist. Test the potatoes with a fork: if you can easily pierce them, they’re ready.

Add the kale and stir until wilted. Taste and add more salt if needed. To assemble, scoop 1/8 of the mixture into the center of a roti, distributing it in an even line, and roll it up. Sprinkle with cilantro and top with a dollop of raita. Serves 4.