Description
Kale greens are highly nutritious vegetable relating to the wild cabbage family. Fresh kale leaves when sauteed and seasoned in our Indian style taste similar to that of Murungai keerai (Drumstick leaves). They also blend well with few veggie combination and Potato stands number one among them. This subzi is all about potato pairing with greens and stir-fried.
Kale green (Wild Cabbage greens) Aloo (Potato) Subzi (Dry curry)
Aloo Kale Curry / Aloo Kale Subzi / Kale Potato Saute / Potato Aloo Curry / Fry / Kale Urulai Poriyal / Urulai Kizhangu Kari / Alu Dumpa Alu gadda vepudu
| Ingredients | |
|---|---|
| 1 no | Potato (cubed) |
| 6 stks | Kale (large ) |
| 1 no | Onion ( chopped) |
| 2 clove | Garlic (crushed) |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Red chili powder |
| 1 tsp | Coriander powder |
| ½ tsp | Garam masala powder |
| ½ tsp | Salt (or to taste) |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| 4 nos | Curry leaves |
| 2 tsp | Oil |
| 1 tbsp | Fresh grated coconut (optional) |
Instructions
Wash, peel and cube the potatoes. Steam cook them separately in a pan filled with water. its should take about 8 to 10 minutes over medium flame to them through and fri. Drain them and keepa side. Wash the kale, cut off the thick stalks and separate the leaes. Chop them finely and keep aside. heat oil in a frying pan and splutter mustard, cumin and curry leaves. Saute the onions and garlic until translucent, add the chopped kale and stir fry until it wilts. (another 3 minutes). Now add the cooked potatoes along with turmeric powder, red chili powder, salt and garam masala. Stir-fry for 3 mintues over low medium flame or until everything blends with the masala. Add the cococnut garnish and toss a couple of times. Swtich off and serve hot as a side for rice.
Notes
Same recipe can be applied for Cauliflower, Pumpkin, Bottle gourd, except steam cooking time varies depending on the veggies.
Yield: Serves 3 approx.
Related recipes : Kale Poriyal
14 Comments
I just made this and it’s delicious! Who knew kale and potato could make such a great curry. Thanks!
I’m really glad that you like it, yeah they compliment each other and pair well with simple curd rice. Thanks a bunch for trying and for your feedback!
Is Kale available in india and by what name?
Sooo delicious! It took me about 5-6 (not 3 min)minutes to get all the kale cooked and water evaporated, and I also added about 1 tsp of tamarind paste. Thanks for this GREAT recipe. A keeper!!
seriously, u managed to use KALE and make it curry ? think OUT SIDE of potato curry
excellent recipe. Thank you. The entire site is very good. I have tried most of the reciples, and everytime its good. Thank you once again.
What do you call kale in Hindi, Tamil or Malayalam?
kale is called karam sag in hindi
Karam sag is spinach, not Kale
Mullai,
Made aloo kale subzi today….came out really well….
Thanks for such a nice recipe…..
🙂
mullai, aloo kale looking different & yummy.kalekarathu keera family ya… i didn’t hear this name in my place.i would like to try all type of keerai. i’ll search this kale again.
Hmmm looks tempting….Thanx for shariimg Mullai
Sadhana Raveen
Hi mullai
I have tried your kale green poriyal already.came out well.
We get a typical baby spinach in US here, which leaves lot of water unlike our indian spinach varieties, so i can’t make any poriyal/keerai kadayal with this spinach. so finaly i made a dry poriyal with kale. it was neatly cooked, and dry. but still, it tasted ‘raw’ while eating. Can anything be done for this?if yes, i wud love to try this recipe also with potato.
btw, also do you have any idea how to make dry keerai poriyal, or a simple keerai kadayal with the regular baby spinach we get from stores here?even if i put only the spinach leaves with absolutely , no water, no salt also – leave it for whistle, when i open its full of water inside..i don’t know how to overcome this problem.
Thanks in advance
.
Gayu, Matured kale leaves tend to be chewy even after cooking them fully. I've made that point clear in my Poriyal recipe. Kale usually have this rugged texture which never melts like spinach, so proceed if you can handle that, but never tasted raw once cooked and I'm sure about that. Coming to your second question.. ofcourse baby spinach do release water when they wilt, just fry them over the stove top for few minutes and they sure evaporate. Never pressure cook those greens… cook the dal and other stuff and finally give it a stir with the leaves for few minutes. Site do have some poriyal and kadayal recipes, check out the index or use the search.