Healthy greens, comforting potatoes, fragrant Indian spices… this curried greens with potato dish is easy and makes a satisfying side or main. Suitable for vegetarians and vegans also!
My husband and I spent many years traveling to and from India, often for consulting work. We even lived there continuously for over three years at one point! It was amazing, and I really got into Indian cooking. In fact, I’m sure I was kind of a pest because I was always wanting to hang out in the kitchens, wherever we were, just taking it all in. I had some incredible times cooking in India and made some wonderful friends that I will never forget.
There was something so tantalizing about the wide array of spices, herbs, sauces, savory combinations, interesting items that I had never heard of, much less cooked with… well, just everything! Therefore, you will definitely find Indian-inspired dishes on this website.
This recipe for curried greens with potato is a somewhat adulterated version of a traditional Indian recipe, Aloo Palak, which means Potato with Spinach. I can’t seem to find good spinach in the markets right now, so I’m improvising with these sturdier greens.
I’m not sure exactly what kind of greens these are… they look like collards, but any greens will do for this recipe, even chard or radish greens. By the way, radish greens are so good for health that I wrote an entire article about them, if you’re interested. 🙂
I love greens and I love potatoes, so this recipe that combines both is perfect. You first start by boiling the chopped potato until almost done, then set aside. You don’t want the potatoes so soft that they will fall apart when you mix them with the greens. Next comes a quick stir-fry of the greens, onions, tomato, garlic and spices.
When the greens are soft, you add in the boiled potato and toss gently to warm and cover with the spices. You can adjust the amount of greens as per your preference. As with all recipes I create while traveling or living in a new place, I make do with the ingredients I can find at hand. The recipes (well, most of them!) turn out surprisingly well, even though they are not traditional in the slightest. My Indian lady friends would just shake their heads and “Tsk” laughingly at me.
And that’s what I like about the wonderful world of cooking… there is no right or wrong as long as you like the end results. So, be as creative as you can… there’s always the chance that you will create a new taste sensation; you never know! Or at least you can have fun trying out all kinds of new ideas and combinations. Aside from loving good food, I love testing recipes and the entire process of making something delicious and healthy… it may not seem exciting to some people, but it’s fun for me. 🙂
So, here’s the recipe for curried greens and potato, enjoy!
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Curried Greens with Potato
- 2-3 TBSP oil for sautéing, not a strongly flavored oil like olive; I use sunflower oil
- 1 medium potato cut in chunks for boiling
- 2 ½ cups finely chopped greens collards, chard, spinach, kale – any greens will do!
- ½ medium onion, diced
- 2 teaspoons fresh ginger, finely sliced
- 1 large bay leaf
- 1 teaspoon paprika powder
- ½ teaspoon turmeric powder
- ½ teaspoon curry powder
- ½ teaspoon cumin powder
- 1 clove chopped garlic or more, for your taste
- 1 pinch cayenne powder to taste
- salt salt to taste
- Fresh cilantro, chopped for garnish
- Boil potatoes, when almost done, drain and set aside (you don't want the potatoes so soft that they fall apart)
- Heat oil in a large skillet on medium; when hot, add bay leaf, onions and garlic; sauté until almost golden
- Add ginger and continue frying
- Add chopped greens and stir-fry until greens are soft
- Sprinkle in spices and fry with greens and onions until heated thoroughly, making sure that the spices do not burn (there should be enough oil in the pan to fry the spices)
- Add the boiled potatoes to the mix and gently stir in to cover with spices
- When potatoes are thoroughly heated, add salt and cayenne to taste.
- Remove bay leaf before serving.
- Garnish with cilantro; Serve with rice, warm flat bread or bread