Saag Aloo (with Kale)
INGREDIENTS
  • Cooking Time: 45
  • Servings: 4-6
  • Preparation Time: 5
  • 5 Tbsp vegetable oil
  • 2 tsp black mustard seeds (or yellow ones)
  • 1 onion, chopped
  • 2 cloves of garlic, peeled and minced
  • 2.5 cups of potatoes, chopped in 3/4 inch cubes)
  • 1/4 tsp cayenne pepper (or hot pepper flakes)
  • 6-8 kale leaves, chopped
  • 1 tsp salt
DIRECTIONS
  1. Put oil in a heavy frying pan and set over medium heat. When hot, put in the mustard seeds. As soon as seeds begin to pop (it just takes a few seconds), put in the onion and garlic. Stir and fry for 2 min. Put in the potatoes and cayenne. Stir and fry for a minute. Now, put in the kale, salt and 2 tablespoon of water. Bring to a boil. Cover tightly, turn heat to very low, and cook gently for 40 min or until the potatoes are tender. Stir a few times during the cooking period and make sure there is always a little liquid in the frying pan.
RECIPE BACKSTORY
FEATURING: Kale (or spinach), onions, potatoes (or turnips) and garlic.  An indian classic, we just revisited. "Saag" means spinach and "aloo" means potatoes but here, we've substituted spinach for kale. We love this recipe with potatoes but we sometimes substitute them for turnips or rabioles (or put all three). This recipe goes great with basmati rice and almost every Indian grain, meat and vegetable dish out there! We also like to eat it just like that (not with rice) for breakfast when we have leftovers. If you don't have much time/to reduce cooking time, you can also steam the cubed potatoes ahead of time and throw them in once the kale is tender.