Indian Greens With Potatoes Recipes

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INDIAN GREENS WITH POTATOES

Adapted from Goldilocks at Food52.com's Indian-Style Fragrant Buttered Greens with Potatoes, this is a great side dish or meal with the addition of a can of chickpeas.

Provided by Papagayita

Categories     Greens

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13



Indian Greens With Potatoes image

Steps:

  • In a large frying pan heat oil or ghee over medium heat and add cumin, mustard seeds, & cardamom if using. Stirring constantly, heat until fragrant, ~2 minute Add potatoes & onions and saute until onions are golden brown, ~ 5 minutes.
  • Add tomatoes, garlic, ginger, & remaining spices, stir and cook 5 minutes.
  • Add greens & 1/2 cup water if needed. Bring to a boil then lower to a simmer, cover and cook until your greens are done ~10 minutes, stirring occasionally. Add chickpeas at the same time as the greens if using.
  • Serve with a dollop of yogurt, on naan or over rice!

Nutrition Facts : Calories 186.1, Fat 7.3, SaturatedFat 1, Sodium 305.6, Carbohydrate 28.1, Fiber 4.5, Sugar 4.9, Protein 3.8

1 lb potato, cubed (preferable Yukon gold)
1 bunch fresh greens, washed and cut into 1-inch ish strips (such as kale, mustard, collard, beet or turnip greens even spinach works)
2 tablespoons oil or 2 tablespoons ghee
1 onion, sliced
1 (15 ounce) can diced tomatoes
1 teaspoon cumin seed
1 teaspoon turmeric
1 teaspoon coriander powder (optional)
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1/2 teaspoon salt (to taste)
1 tablespoon mustard seeds (optional)
1/4 teaspoon ground cardamom (optional) or 2 cardamom pods (optional)

INDIAN SPICED GREENS

This recipe suits any greens you have to hand - from shredded kale to Brussels sprouts. For the less adventurous, less chilli can be used

Provided by Barney Desmazery

Categories     Buffet, Dinner, Side dish, Supper

Time 20m

Number Of Ingredients 12



Indian spiced greens image

Steps:

  • Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.
  • Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.

Nutrition Facts : Calories 117 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.03 milligram of sodium

1 tbsp vegetable oil
1 tsp cumin seed
½ tsp mustard seed
4 green chillies , finely chopped
large piece fresh root ginger , grated
½ tsp turmeric
500g shredded greens, such as kale , Brussels sprouts, or any other
100g pea
juice 1 lemon
½ tsp ground coriander
small bunch coriander , roughly chopped
2 tbsp unsweetened desiccated coconut

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