Wednesday, June 6, 2012

Potato & Kale Curry

 I like to include a lot of green leafy vegetables in my diet. Spinach of course comes into use quite often. But I am also looking at all the other leafy vegetables available at the grocery store.
One such vegetable is kale. I have eaten and liked ready made kale chips. I have also included it in my salads. But I wanted to make a typical Indian side dish using it. When it comes to trying out something new, I try to incorporate it with some other known ingredient that I know will save the dish even if things go a bit wrong. So, in this case, I decided to combine kale with potatoes.

I love jeera aloo, so I decided to make that dish with the addition of chopped kale to it. It turned out really good and went well with chapathis.

Preparation & Cooking: 20 minutes                                                                     Serves: 2


Potatoes - 3 medium, cubed
Kale - 2 cups, chopped
Cumin Seeds - 1 teaspoon
Hing/Asafoetida - a pinch
Haldi/Turmeric Powder - ½ teaspoon
Cumin/Jeera Powder - 2 teaspoons
Red Chilli Powder - 1 teaspoon
Salt - to taste
Oil - 2 tablespoons

  • Take the cubed potatoes in a microwave safe bowl drizzle some oil over it. Microwave for about 5 minutes.

  • In the meantime, heat the remaining oil and add the cumin seeds and asafoetida to it. 
  • When the seeds crackle, add this tempering to the microwaved potatoes along with the rest of the ingredients. Microwave this for another 8-10 minutes.

  • Remove it from the microwave, give it a good stir and serve it hot with phulkas.

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