Tuesday, January 1, 2013

Collard Greens and Potato Curry

A little variation from the traditional Aloo - Palak or Potato - Spinach curry, using collard greens. As a part of our attempt to include as many types of greens in our diet as possible..


1. Collard greens - 1 bunch
2. Potatoes - 2 medium sized chopped into cubes
3. Tomato - 1 medium sized, finely chopped
4. Onion - 1 big, finely chopped
5. Garlic - 3-4 cloves, finely chopped
6. Green chillies - 4-5, finely chopped
7. Coriander powder - 1 tsp
8. Red chilli powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Garam masala - 1/2 tsp 
11. Kasoori Methi (Dry Fenugreek leaves) - 1/2 tsp
12. Oil - 3 tbsp
13. Salt - As desired
14. Cashew nuts - 15-20 
15. Grated Parmesan cheese (or heavy cream) - 1 tbsp (optional)


1. Heat a pan and toast the cashew nuts lightly without oil. 
2. Let cool for a few minutes and grind into a fine paste adding very little water. Keep aside.
3. Blanch or steam the collard greens adding very little water. Once cool, puree and keep aside. 
4. Heat oil in a pan. Add the chopped garlic. Saute lightly for about 30 seconds. 
5. Add the chopped onions and green chillies. Saute for 1-2 minutes until they are lightly brown. 
6. Add the ingredients 8-11. Mix well until the spices are lightly roasted, for about a minute. 
7. Add the chopped tomatoes and the potatoes. 
8. Add water and cook until the potatoes are well done. 
9. Add the collard greens puree and cook for 10 -15 more minutes or until the leaves are cooked. 
10. Once cooked, add the cashew paste and kasoori methi and mix well. 
11. Remove from the heat.
12. Transfer to a serving bowl and top it off with grated Parmesan cheese. (This step is optional. You could alternatively add some heavy cream). 

Serve with warm rotis. 

Enjoy! :D 

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