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
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