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Kale Potato Sabzi (Stir Fried Kale and Potato)
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4.69 from 16 votes

Kale Potato Sabzi (Stir Fried Kale and Potato)

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.
Course Main Course, Side Dish
Cuisine Indian
Keyword curly kale recipes, Kale potato sabzi, Kale recipes Indian, potato and kale recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 people
Author Vidya Narayan

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.