Indian Potato, Peas and Kale
In India, kale isn't very common. But, when our chef, Sapna, moved to the US, she wanted to use this nutritious green in a favorite family recipe.
5 medium size red potato diced into 1/2 inch chunks
1 bunch kale greens, rinsed
1 tsp canola oil
1 tsp cumin seeds
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
1/2 tsp garam masala
1/4 - 3/4 tsp Indian red chili powder or cayenne pepper
1/8 - 1/4 tsp ground black pepper
salt to taste (about 1 tsp)
1 cup frozen green peas
1 tsp fresh lemon juice (optional)
Steam the potatoes for 10 minutes over boiling water in a steamer basket. Potatoes should be fork tender but not overcooked. Remove them on to a plate.
Prepare the greens by rinsing them thoroughly and removing the tough stems. Cut them into very thin strips. Set aside.
Heat a large skillet over medium heat, add the oil and swirl the pan to coat the oil evenly on the pan. When it's smoking remove the pan from the heat and add the cumin seeds and quickly add the potatoes. Return the pan to the stove and brown potatoes, shaking the pan every once in a while. Cook for 5-7 minutes until browned. If the potatoes begin to stick or burn in the pan, reduce the heat to medium low or add a little more oil or water.
Once the potatoes are browned add all the spices, salt and green peas. Cook for 1-2 minutes. Add the kale and stir well. Add 1 tablespoon of water and let the kale cook for another 5-10 minutes. Sprinkle lemon juice if desired. Serve as a side dish with any meal or make a quick wrap.
Use garbanzo beans instead of peas for a tasty variation.
Instead of kale try any one of the following greens: collard greens, spinach, fenugreek leaves or Swiss chard. Every green has a unique flavor and could be easily interchanged in this recipe
Serve this dish with a side of ripe cantaloupe or mango. The natural sweetness in the fruit helps to ease the rest of the spicy food on the plate.
The serrano pepper, black pepper, Indian red chili powder or cayenne pepper will have a range of intensity. Use the lower suggested amount for a mildly spicy Aloo or, for a spicier dish, add the highest suggested amounts.