Kale Potato Sabzi (Stir Fried Kale and Potato)

Step-wise Recipe to make Delicious Stir Fry or Sabzi with Kale and Potatoes. Serve with Indian Flatbreads or Rice and Dal.

Kale Potato Sabzi (Stir Fried Kale and Potato)

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.

Curly kale or Curled Kale

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.

Kale Potato Sabzi (Stir Fried Kale and Potato)

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.

Sliced onions and tomatoes - prep for the kale potato sabzi

(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!

Sliced onions cooking with jeera, garlic and ginger paste

(3) Once the onions slightly caramelize (not brown), add the sliced tomatoes.

Sliced tomatoes added to the onions

(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.

Onion tomato ginger garlic paste along with dry spices and salt to taste

(5) Now add the finely chopped Kale.

Adding finely chopped kale to the onion tomato mix

(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.

Kale cooking in onion tomato gravy with spices

(7) Now add the boiled and cubed potatoes. Mix well.

soft boiled potatoes added to the kale and onion tomato mix

(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.

Jaggery powder and garam masala added to the sabzi as final touch

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)

Kale Potato Sabzi (Stir Fried Kale and Potato)

Vidya Narayan
Kale Potato Sabzi – Indian Style Kale Stir Fry with Potatoes. Gluten Free, Vegan and Vegetarian Side Dish recipe with curly kale, soft boiled potatoes and spices. Serve with roti, paratha, naan or steamed rice, dal and ghee.
0 from 0 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 3 people

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

  1. 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.
  2. You can use Ginger Garlic Paste for this recipe. Add 1 tbsp. 
  3. 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.
  4. 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. 
  5. 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.
  6. 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. 
Keyword curly kale recipes, Kale potato sabzi, Kale recipes Indian, potato and kale recipe
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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