Indian-Style Fragrant Buttered Greens with Potatoes

By • September 20, 2009 • 1 Comments


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Author Notes: Greens are really in season right now and I never can decide whether to cook them Italian or Indian-style. This recipe is great because it is a subtle, healthy and hearty Indian dish. I really crave it and love it topped with whole milk yogurt-- so good! Goldilocks

Serves 4

  • 1 pound cooked potatoes (preferably steamed)
  • 1 bunch fresh greens such as kale, mustard, collard, beet or turnip greens even spinach works!
  • 4 tablespoons ghee (I did a mixture of butter and olive oil)
  • 1 onion, sliced
  • 2 fresh tomatoes diced or 1 -15 once can of diced tomatoes
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1 tablespoon grated fresh ginger root
  • 3 garlic cloves, minced
  • salt to taste
  1. Scrub potatoes and steam them in their skins until almost, but not quite, done (about 30 minutes).
  2. Leave to cool, skin them and then cut into small cubes. Meanwhile remove the coarse stalks from the greens then rinse and chop coarsely.
  3. Mince the garlic and ginger, measure the spices out into a little bowl and slice onion.
  4. Heat oil in sauce pan brown the cumin seeds until they turn fragrant add onions sauté for 5 minutes add tomatoes until they "melt", then add garlic and ginger. Add the spices, and a little water if necessary.
  5. Cook for a few minutes, then add greens & a 1/2 cup of water bring to boil reduce heat, add the potatoes and mix well then cover and simmer gently until ready, stirring once or twice to prevent sticking about 10 minutes.
  6. It's done whenever the greens are cooked to your liking and soft.
  7. This is fantastic served with basmati rice and whole milk yogurt!
  8. ENJOY!

Tags: greens, indian, kale, potatoes

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almost 4 years ago ody

I made this tonight and it worked great---I was looking for a pork-free greens fix, and the collards turned out nice and tender with this recipe. I added mustard seeds with the cumin and a whisper of ground clove with the other spices, and taxed my largest pan with piles of collards, then kale, then spinach---there was barely room for the potatoes! Am just seeing the yogurt suggestion now: that will definitely be a nice addition when we warm up the leftovers.