May 19, 2008

Recipe - Kale and potato curry


Kale is from a cabbage family, but the center leaves do not form into a head. Kale is high in beta carotene, vitamin K, vitamin C.

Kale has a distinct flavor, and not everyone likes the taste of it. I add potato with Kale, so that the kale flavor is not dominating and kids can eat it too. Its a big task to feed kale to the kids. Both of my daughters don't eat Kale generally, but they enjoyed this curry. I will make this curry more often.


  • Kale Leaves - 1 bunch (approx 4 - 5 cups chopped)
  • Potato - 1 big (boiled 1 cup)
  • Salt - 1 teaspoon (according to taste)
  • Green chillies - 2 (according to taste)
  • Coriander powder - 2 teaspoons
  • Amchoor - 1 teaspoon
  • Turmeric - 1/4 teaspoon
  • Cumin seeds - 1 teaspoon
  • Asafoetida (hing) - 1 large pinch
  • Oil - 1 tablespoon


Preheat a medium heavy sauce pan or a wok with oil on medium high temperature, add cumin seeds. Let them splutter, add dry red chilli, green chilli and hing. After a minute add boiled potato, coriander powder and turmeric powder. Saute for 2 - 3 minutes.

Add chopped kyle and salt, mix it well. Cover the dish, cook for 5 - 7 minutes.

Add 1/2 cup of water if needed. Turn off the stove, after kale is cooked.

Serve it hot roti or rice.

Preparation time- 20 minutes (apart from chopping kale and boiled potato)
# Servings: 2 - 4

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.