2 lg. onions, finely chopped
3 tbsp. oil
1 tsp. cumin seeds
1 tsp. mustard seeds (the black kind, if possible)
8 med. potatoes, quartered
1 1/2 tsp. fresh ginger, crushed
1 lg. garlic clove, minced and crushed
1 tbsp. ground cumin
1 tbsp. whole coriander, crushed
2 chili peppers or 1 tsp. cayenne pepper
1/2 tsp. turmeric
1 tsp. salt
4 cinnamon sticks
7 cloves
4 oz. tomato paste
3/4 lb. green beans
1/2 of sm. cauliflower
1 med. eggplant
1/2 lb. fresh green peas, shelled, or 1 sm. pkg. frozen green peas
1 bunch fresh leafy greens
1/2 c. dry chick peas, cooked (optional)

Use kale, spinach, collards, Swiss chard, etc., or 1 sm. pkg. frozen greens.

Chick peas need to pre-cooked, or you may substitute canned ones.

Preheat oven to 350 degrees. In a large, heavy skillet or pot, brown onions in moderately hot oil along with the cumin seeds and mustard seeds. Add the potato pieces, peeled or not, as you choose, and stir to coat each piece with the spices. Now add the remaining spices and continue to stir for several minutes.

Thin tomato paste with about 2/3 cup water. Stir into the pot. Add vegetables, one at a time, cooking for a minute or so between each addition, and put in cooked chick peas last. If your pot is not oven proof, transfer mixture to one that is. Cover with a lid or seal with foil, and bake for about 45 minutes, checking after the first 20 minutes.

The consistency of this curry should be thick, rather than watery, but add more liquid if necessary to prevent burning. Stir occasionally to keep ingredients from sticking to the bottom of the pot. Serve over rice or with Indian bread. Serves 6.