Kale is not associated with Indian food at all. I have been trying to incorporate kale in my Indian recipes lately, given its health benefits. This is one recipe I have been making with spinach for many years now. Tried the same recipe by replacing spinach with kale. I have used curly large kale leaves which have a slightly bitter and peppery taste. Curly kale leaves have a bit of strong flavor, hence needs to be cooked a lil longer when compared to spinach. Normally kale leaves don’t wilt quickly like the spinach leaves. This curry tastes yummy and goes very well with beets roti.
kale 1 bag (10 oz)
garlic 5 pods chopped
ginger 3 inches chopped
onion 1 1/2 chopped
tomato 2 chopped
oil 6 tsp
kasoori methi 1/2 tsp
heavy cream 1/2 cup
salt to taste
garam masala 1 tsp
cumin/jeera powder 3/4 tsp
red chilly powder 3/4 tsp
black pepper powder 1/2 tsp
Remove the stems from the kale leaves.
Steam 1/2 bag if kale for 8 mins, squeeze and remove water. Set aside.
Heat oil in a large pan, add garam masala, black pepper powder, onion, ginger and garlic.
Saute for 3 mins.
Add tomatoes, red chilly powder, cumin/jeera powder, salt.
Note: add 2 tsp tomato ketchup if the tomatoes are not sour
Fry till tomatoes are mushy on medium flame.
Add steamed kale and the remaining uncooked kale.
Continue to cook for 10 mins till raw smell is gone and the kale is cooked well.
Using a hand mixer grind the mixture in the pan coarsely.
Add the heavy cream, kasoori methi and let cook on low flame for 15 mins.
Serve hot with roti.