Navalkol Leaves Recipe – Authentic Indian Greens & Sweet Corn Curry

Last Updated on 2 months by Neha Deshmukh

Navalkol Leaves Recipe – Authentic Indian Greens & Sweet Corn Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Navalkol Leaves Curry. It’s a dish my nani (grandmother) used to make, and the taste always transports me back to her cozy kitchen. It’s a little different, a little unique, and absolutely delicious. Trust me, you’ll want to add this one to your rotation!

Why You’ll Love This Recipe

This Navalkol Leaves Curry isn’t just healthy; it’s a burst of flavor! The slight bitterness of the greens is beautifully balanced by the sweetness of corn and the tang of aamchoor. It’s surprisingly easy to make, perfect for a weeknight meal, and a wonderful way to explore regional Indian cuisine. Plus, it’s a fantastic way to get your greens in!

Ingredients

Here’s what you’ll need to create this magic:

• 1.5 cups Navalkol Leaves (German Turnip Greens)
• 2 small tomatoes
• 1 teaspoon chopped coriander
• 0.5 cup sweet corn kernels
• 1 tablespoon roasted groundnut powder
• Black salt to taste
• 3-4 garlic cloves
• 0.5 teaspoon ghee
• 0.25 teaspoon black pepper powder
• 0.25 teaspoon aamchoor (mango powder)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Navalkol Leaves (German Turnip Greens): Origin and Flavor Profile

Navalkol leaves, also known as German Turnip Greens, have a slightly earthy and subtly bitter taste. They’re popular in Maharashtrian and Gujarati cuisine. If you’re lucky enough to find them, grab them! They really make this dish special.

Tomatoes: Choosing the Right Variety

I prefer using ripe, juicy tomatoes for this curry. Roma or plum tomatoes work really well because they aren’t too watery. About 150-200g should do the trick.

Sweet Corn: Fresh vs. Frozen

Fresh sweet corn is amazing when in season! But frozen corn works perfectly well too – it’s what I usually use for convenience. About 80-100g of kernels is ideal.

Groundnut Powder: Regional Variations & Homemade Options

Groundnut powder (peanut flour) adds a lovely nutty flavor and thickens the curry. You can find it in Indian grocery stores. Or, you can easily make your own by dry-roasting peanuts and grinding them into a fine powder. About 20-25g is what we’re looking for.

Aamchoor (Mango Powder): The Tangy Secret

Aamchoor is dried mango powder and adds a wonderful tangy flavor. It’s a staple in Indian kitchens! Don’t skip it – it really balances the flavors.

Ghee: Traditional Flavor vs. Oil Substitutions

Ghee (clarified butter) gives this curry a rich, authentic flavor. But if you prefer, you can substitute it with vegetable oil or coconut oil. About 5ml of ghee is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, discard any tough stems from the Navalkol leaves. You can cook the leaves in the microwave for about 4 minutes, or sauté them in ghee or oil for 5-7 minutes until tender. I usually microwave them to save time!
2. Next, boil the tomatoes for about 2 minutes, then cool, peel, and quarter them. This makes them easier to blend.
3. Cook the sweet corn kernels – either microwave them for 4 minutes or boil them until tender.
4. Now, blend the cooked leaves, tomatoes, 1 teaspoon of the sweet corn, and coriander into a smooth paste. A little water can help if needed.
5. Heat the ghee in a pan over medium heat. Sauté the garlic cloves until they turn golden brown and fragrant. Don’t let them burn!
6. Add the blended mixture to the pan. Season with black salt, pepper, and aamchoor. Add about ½ cup (120ml) of water and simmer for 10 minutes, stirring occasionally.
7. Stir in the groundnut powder. If the curry is too thick, add a little more water to adjust the consistency.
8. Finally, serve hot, garnished with the remaining sweet corn kernels.

Expert Tips

A few little things I’ve learned over the years…

Achieving the Perfect Consistency

The consistency should be like a thick sauce. Add water gradually until you reach your desired thickness.

Preventing Bitterness in the Greens

If your Navalkol leaves are particularly bitter, blanching them in boiling water for a minute before cooking can help reduce the bitterness.

Roasting Garlic for Enhanced Flavor

Roasting the garlic cloves before sautéing them adds a deeper, more complex flavor.

Variations

Let’s get creative!

Vegan Adaptation

Simply substitute the ghee with vegetable oil or coconut oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment: Mild to Spicy

Adjust the amount of black pepper to control the spice level. You can also add a pinch of red chili powder for extra heat. My friend, Priya, loves to add a chopped green chili!

Festival Adaptation: Navalkol Curry for Special Occasions

During festivals, I sometimes add a dollop of cream or yogurt just before serving for a richer, more festive touch.

Serving Suggestions

This Navalkol Curry is fantastic with:

• Roti or chapati (Indian flatbread)
• Steamed rice
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What are Navalkol Leaves and where can I find them?

Navalkol leaves are the leaves of the German Turnip plant. You can find them at Indian grocery stores, farmers markets, or sometimes even Asian supermarkets.

Can I use spinach or another green instead of Navalkol Leaves?

While Navalkol leaves are ideal, you can substitute with spinach or mustard greens in a pinch. The flavor will be different, but still delicious!

How can I make groundnut powder at home?

Simply dry-roast peanuts until golden brown, let them cool, and grind them into a fine powder using a food processor or blender.

Can this curry be made ahead of time?

Yes! You can make the curry a day ahead and store it in the refrigerator. The flavors actually develop even more overnight.

What is a good side dish to serve with Navalkol Curry?

Roti or steamed rice are classic pairings. A cooling raita (yogurt dip) is also a great addition.

Enjoy this little piece of my family’s culinary heritage! I hope you love it as much as we do. Happy cooking!