Kale Aloo Subzi

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

Source

My creation

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11 comments to Kale Aloo Subzi

  • Simran Khorana

    Is Kale available in india and by what name?

  • Arati

    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!!

  • jen

    seriously, u managed to use KALE and make it curry ? think OUT SIDE of potato curry

  • anita

    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.

  • rdavis

    What do you call kale in Hindi, Tamil or Malayalam?

  • jayanthi

    Mullai,

    Made aloo kale subzi today….came out really well….
    Thanks for such a nice recipe…..

    :)

  • m.viji

    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.

  • Sadhanaraveen

    Hmmm looks tempting….Thanx for shariimg Mullai

    Sadhana Raveen

  • gayu1981

    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
    .

    • Mullai

      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.

       

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