Put a cast iron skillet on medium heat. When the pan is hot, add the oil and spread over the surface of the pan. When the oil starts shimmering, add the asafetida and let it fry for a few seconds. Then add the cumin and mustard seeds. Cook until they begin to sputter and pop and turn gray. Be careful at this point to not let the seeds burn.

Add the onions and fry until mostly translucent, about 5 minutes.

Add the jalapenos, and fry for about 5 minutes.

Add the potatoes and stir to coat with the seeds. Add the turmeric and smoked paprika and stir to fully coat the potatoes.

Cover the pan and cook until potatoes are almost fully cooked. I usually wait until they are still a bit underdone, but not too much. I typically stir them a few times, though I wait about 10 minutes for the first stir.

Add the frozen peas and spinach, stire, and cook until the peas are thawed and the spinach wilted.

While the peas are cooking, heat up a separate pan over medium heat. When the pan is hot, add a couple tablespoons of oil. When the oil is shimmering, add the sausage. Cook until browned on one side, about 5 minutes, turn and brown on the other side, about 5 minutes.

Scoop the potato mixture onto your plate and top with the sausage.

I like added a nice chipotle or habanero sauce on top, though red pepper flakes or freshly ground black pepper is amazing!

Enjoy!