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Prep 20 mins
Cook 40 mins
Wonderful accompaniment to an Indian meal. Originally from The Healthy Cuisine of India by Bharti Kirchner. Pureed greens mixed with spiced potatoes, onions and yams. Beautiful to look at. I can make a meal of this by itself. Hope you enjoy it.
- 3 1⁄2 cups firmly packed mustard greens or 3 1⁄2 cups collard greens or 3 1⁄2 cups chard leaves or 3 1⁄2 cups kale
- 2 tablespoons oil (preferably mustard oil)
- 3 medium potatoes, peeled or not cut in 1-inch cubes
- 1⁄4 teaspoon panch phoron (Bengali 5 spice)
- 1 cup chopped onion
- 1 teaspoon seeded chopped fresh hot green chili pepper (jalapeno is fine)
- 1⁄4 teaspoon turmeric
- 1 teaspoon ground black mustard seeds
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 3⁄4 cup water
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 2 cups peeled yams or 2 cups sweet potatoes, cut in 1-inch cubes
- 1⁄2 teaspoon garam masala
- Steam greens until done but still bright green (5-10 minutes). Puree and set aside.
- Heat oil in large frying pan or wok. Fry potatoes in oil about 5 minutes over medium high heat turning often.
- Remove potatoes from pan and fry panch phoron in the remaining oil (or add a little more, if needed) until the seeds just start to pop.
- Reduce heat to medium and add onion and chili and fry until onion is translucent, stirring often.
- Add next 4 ingredients and fry about 2 minutes.
- Add back in potatoes and the next 4 ingredients and bring to a boil.
- Reduce the heat and simmer, covered, about 20 minutes, adding more water if needed.
- Mash a few of the yam cubes into the liquid to be part of the gravy/sauce.
- Stir in the greens and heat through.
- Remove from heat and stir in garam masala.
- Serve immediately to preserve the bright colours.