Friday, May 8, 2015


  • 3 medium potatoes
  • 2 medium tomatoes sliced
  • 1cup kale finely chopped
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 1/8 teaspoon asafoetida (hing)
  • 1 teaspoon ginger paste
  • 1 minced green chili
  • 2 tablespoons coriander (dhania)
  • 1/4 teaspoon turmeric
  • 1 teaspoon paprika (dagi mirch)
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon garam masala
  • About 2 tablespoons chopped cilantro (hara dhania)

  1. Heat oil in a  pan.
  2. Add cumin seeds and when they begin to splutter, add asafoetida and crushed ginger. Stir-fry for few seconds over low heat.
  3. Add chopped potatoes.Sprinkle salt over it and cook until they become tender.
  4. Add tomatoes, red chilli powder, turmeric powder and coriander powder, mix properly.
  5.  Cook for 2 minutes  until tomatoes become soft also the spices will be cooked and will start leaving oil.
  6. Add Kale in  it and stir again. Cover with lid and cook on low flame for a 1 minute. Kale will be tender.
  7. Turn off the heat and transfer to a serving bowl.
  8. Garnish sabzi with fresh coriander and serve hot.
Enjoy it with Indian bread. I like it with my Instant Rava Dosa.

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