Wash and pat dry the nettle leaves and roughly chop.
Finely chop the red onion, ginger and garlic.
Dice the potatoes into one inch cubes.
In a pan, heat the mustard oil and add the mustard seeds and cumin seeds.
Once the mustard seeds start popping (less than a minute) add the chopped red onions and fry for a couple of minutes until golden brown.
Then add the finely chopped garlic and ginger and fry for about two minutes.
Add the boiled potatoes, turmeric powder and salt. Then add a dash of water and cover, and cook for about five minutes until the potatoes are soft.
Now add the chopped nettle leaves and a dash of water—cover and cook for a couple of minutes.
Add the coriander powder and mix well when the nettle leaves have wilted. Cook for two minutes more and serve hot. You may also finish with amchur powder (⅓ teaspoon); it's optional but highly recommended.
Keyword Foragedfood, healthy, Nettle leaves, one pot meals, Potatoes, Saag, Spices