Step-wise Recipe to make Delicious Stir Fry or Sabzi with Kale and Potatoes. Serve with Indian Flatbreads or Rice and Dal.
If you are looking for everyday simple kale recipe, try this easy Indian Style Kale Potato Sabzi. A Stir Fry or Dry Curry with curly Kale, boiled potatoes and select Indian spices. Easy to put together recipe with pantry staples.
Kale Potato Sabzi or Kale Stir fry with potatoes is an easy vegetarian, vegan and gluten free side dish recipe that you can serve with some roti, paratha, naan or steamed rice, dal and ghee.
The recipe hardly takes any time to put together especially if you have boiled potatoes handy in the refrigerator. Even if you don't have potatoes ready, just pressure cook them or use your instant pot to cook them quickly.
Finding a good bunch of Kale in Mumbai city is slightly difficult. When I chance upon a fresh bunch, I absolutely love including it in our weekly meals, especially in the form of this delicious sabzi.
We love all leafy greens at home, especially during winters. Kale is no exception, even though technically it isn't a leafy vegetable.
CURLY KALE OR CURLED KALE
Though it resembles a leafy green vegetable, Kale belongs to the cruciferous vegetable family of cabbage, broccoli, cauliflower etc. The reason why is called curly is because the leaves are "crinkled" as you can see from the photograph below.
While the leaves are tender, the stem of this variety of Kale is quite thick. You can use tender Kale for making salads. The vegetable has many health benefits, which I am sure many of you must be aware of.
This recipe is quite similar to No Onion No Garlic Aloo Methi Sabzi - Fenugreek leaves and potato stir fry sabzi on the blog. The only exception is that this contains Onion and Garlic. I have also added ginger (best consumed during winters) and tomatoes.
For a complete meal experience, serve the sabzi with Dal, Roti or Plain Ghee Parathas preferably with Ajwain or Carom seeds. Serve some sliced onions and green chilli on the side along with pickles.
You can also serve the sabzi with a side of Raita. Carrot Raita and Mixed Vegetable Raita are great choices!
The recipe is lunch box friendly. You can refrigerate the leftovers, heat in a microwave and enjoy the next day along with phulkas or toasted bread for breakfast.
So, if you chance upon a fresh bunch of Kale, do not miss the opportunity to try this Indian Style Stir Fry. I tell you, Kale and Potatoes are a solid match!
How to Make Kale Potato Sabzi - Step wise Instructions
(1) Slice the Onions and Tomatoes and keep aside.
(2) Heat a pan, add oil, jeera or cumin seeds and once they roast, add the sliced onions along with ginger paste and garlic paste.
Note - I have added frozen cubes of both the ginger and garlic paste. These are pre-measured and stored in the freezer for quick use in recipes.
Check my Instagram page for tips on freezing the ginger garlic paste, if interested!
(3) Once the onions slightly caramelize (not brown), add the sliced tomatoes.
(4) Once the tomatoes have softened, add the spice powders - turmeric powder, red chilli powder and salt to taste. Saute this well.
Note - If at some point you feel that the spices and onions are burning, splash a tbsp of water. Saute it for a few seconds until the water evaporates.
(5) Now add the finely chopped Kale.
(6) The Kale will quickly wilt. Add some water and cook it along with the onion-tomato and spices mix.
Note - I do not cover and cook the greens especially when stir frying. Firstly, it loses its colour and secondly, it releases a lot of water which makes the sabzi soggy. Ensure medium heat while cooking.
(7) Now add the boiled and cubed potatoes. Mix well.
(8) Add the garam masala powder and a tsp of jaggery powder. Mix well, cover and cook on low heat for a couple of minutes. Switch off the flame and serve with flatbreads or rice.
Note - Adding the jaggery powder is optional but highly recommended to balance the taste. This is also a great idea for people who don't like the taste of Kale, spinach or any leafy vegetables.
Recipe Notes -
- You can easily substitute Kale with spinach for this recipe. Adding water while cooking may not be required because spinach leaves are tender than Kale.
- You can add cottage cheese or paneer instead of potatoes as a variation.
- Add spices according to your personal preference. It can be easily customized.
Winter Leafy Greens Recipes on the blog -
Hara Bhara Kabab - Spinach and Potatoes Kababs
Vendhaya Keerai Kootu - South Indian Methi Dal with Coconut Gravy
Methi Thalipeeth - Gluten Free Flatbreads with Fenugreek Leaves
Kale Potato Sabzi (Stir Fried Kale and Potato)
Ingredients
1 cup is 250 ml, 1 tbsp is 15 ml, 1 tsp is 5 ml
- 4 cups Kale (Finely chopped)
- 2 cups Potatoes (Boiled and Cubed)
- 2 nos. Onions (Sliced)
- 2 nos. Tomatoes (sliced)
- 2 tbsp Oil
- 1 tsp Jeera or Cumin Seeds
- 2 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 1/2 tsp Garam Masala Powder
- 1 tsp Kashmiri Red chilli powder
- 1/2 tsp Turmeric Powder or Haldi Powder
- 1/2 cup Water (For cooking)
- 1 tsp Jaggery (optional) See notes below
- Salt to taste
Instructions
- Heat a pan, add oil, jeera or cumin seeds and once they roast, add the sliced onions along with ginger paste and garlic paste.
- Once the onions slightly caramelize (not brown), add the sliced tomatoes.
- Once the tomatoes have softened, add the spice powders - turmeric powder, red chilli powder and salt to taste. Saute this well.
- Now add the finely chopped Kale.
- The Kale will quickly wilt. Add some water and cook it along with the onion-tomato and spices mix.
- Now add the boiled and cubed potatoes. Mix well.
- Add the garam masala powder and a tsp of jaggery powder. Mix well, cover and cook on low heat for a couple of minutes. Switch off the flame and serve with flatbreads or rice.
Notes
- I have added frozen cubes of both the ginger and garlic paste. These are pre-measured and stored in the freezer for quick use in recipes.
- You can use Ginger Garlic Paste for this recipe. Add 1 tbsp.
- If at some point you feel that the spices and onions are burning at the bottom, splash a tbsp of water, give it a good mix and continue cooking until the water evaporates and the spices lose their raw smell.
- The 1/2 cup water for the recipe is to cook the Kale - Curly Kale is thicker than Spinach so it requires a bit of water for cooking. Don't add the entire quantity. If you are using tender Kale, you might not need any water for this recipe, which please note.
- I do not cover and cook the greens especially when stir frying. Firstly, it loses its colour and secondly, it releases a lot of water which makes the sabzi soggy. Ensure medium heat while cooking.
- Adding the jaggery powder is optional but highly recommended to balance the taste. This is also a great idea for people who don't like the taste of Kale, spinach or any leafy vegetables.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
A wonderful recipe! Thank you for sharing it Vidya! I’m not used to this cuisine but I followed your instructions closely and the flavours were well balanced. I didn’t have Kashmir chilli and I’m not familiar with it, so I used two fresh bird’s eye red chillis cut down the side and whole, and it worked well. Heat but not overpowering. Lovely clear photos of each step! I look forward to discovering more from you.
Thank you so much Lili for your kind feedback and glad to know this recipe worked for you. PS - I will be using bird's eye chilli when I make this next. Cheers!
I followed your recipe but didn't have jaggery. This was the most authentic Indian curry at home we have ever made, absolutely delicious thank you for sharing it. Tony
Thank you Tony for sharing your feedback. I am so glad to hear that the curry felt and tasted authentic. Jaggery (or you can substitute with sugar) is added to cut the bitterness from Kale or any leafy vegetables. It is optional but does balance the flavors. Cheers!
Loved this recipe. Substituted some ingredients, like brown sugar for jaggery and curry powder for masala. So easy.
Thank you Linda for sharing your feedback and I love the substitutions. Cheers!
Vidya, this is a fabulous recipe! Just finished cooking it. I put a little less Kashmiri powder because my Brazilian partner can't handle heat (being a middle-easterner, I'm a big fan of spicy food :)) but it tastes amazing anyway! Thank you so much for sharing ?
Extremely happy to hear your feedback Merav. Thank you so much. PS - Cheers from a spicy food lover (me).
This was so good! I made the recipe exactly as written, with 200 g onions, and 300 g fresh tomatoes (I wasn,t sure what nos. meant). The jaggery makes a big difference, without adding too much sweetness. This is going to go into my regular rotation, and I'll try your other recipes. Thank you thank you!
Thanks Breg for sharing your feedback and happy to note that you are keen to try some of our other recipes as well. Appreciate it. PS - Nos. meant numbers.