Healthy Greens Indian Style

Growing up my mum used to make this dish when it came to vegetarian meals. With a healthy dose of greens, simple spices and a fuss free process, this veggie dish is so versatile because you can incorporate any greens you prefer, and yet the cooking process is the same.

In this particular dish I have included kale and baby spinach since that is what I had in the fridge. Any greens you opt for, add a layer of additional depth by including potatoes.

Yield: Serves 3-4

Difficulty Level: Easy

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients

1 bunch lacinato kale, rinsed if needed and chopped

1 pound baby spinach, rinsed if needed and chopped if too large

3 small white potatoes, halved then quartered

2 small tomatoes, chopped

2 tablespoons oil

1 teaspoon cumin seeds

4-5 fresh curry leaves (optional)

3/4 teaspoons salt

1 teaspoon coriander powder

1 teaspoon amchoor

3/4 teaspoon Kashmiri chilli

1/2 teaspoon cumin powder

1/2 teaspoon turmeric

Instructions

Heat oil in a medium to large saucepan and add the cumin seeds and curry leaves. Cook about 60 seconds until both have released their aroma and turn slightly brown. Add the potatoes and cook 2-3 minutes to cover them with the flavored oil. Add tomatoes and cook 2-3 minutes, reduce heat slightly, cover and cook another 3-4 minutes or until the potatoes have cooked thru. Add 1 tablespoon of water if needed to help the potatoes cook.

Add the greens, stir and cook 1-2 minutes to allow for any water released from the greens to evaporate.

Add all remaining spices, mix well, cover and cook another 1-2 minutes.