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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.