Potato Kale Recipe – Authentic Indian Sabzi with Jaggery & Spices

Last Updated on 4 months by Neha Deshmukh

Potato Kale Recipe – Authentic Indian Sabzi With Jaggery & Spices

Introduction

There’s just something so comforting about a simple, home-style Indian sabzi (vegetable dish). This Potato Kale recipe is one of those dishes that’s become a regular in my kitchen – it’s healthy, flavorful, and surprisingly easy to make! I first stumbled upon a version of this when trying to sneak more greens into my family’s meals, and it quickly became a hit. The little touch of jaggery really balances the spices beautifully. You’ll absolutely love how quickly this comes together on a weeknight.

Why You’ll Love This Recipe

This Potato Kale sabzi is a winner for so many reasons! It’s packed with nutrients from the kale and potatoes, bursting with aromatic Indian spices, and has a subtle sweetness from the jaggery that makes it incredibly moreish. Plus, it’s a fantastic way to use up leftover boiled potatoes. It’s a complete meal on its own, or a lovely side dish to enjoy with roti, rice, or paratha.

Ingredients

Here’s what you’ll need to make this delicious Potato Kale sabzi:

• 4 cups Kale, chopped (about 100g)
• 2 cups Potatoes (Boiled and Cubed) (about 250g)
• 2 Onions, sliced (about 200g)
• 2 Tomatoes, chopped (about 200g)
• 2 tbsp Oil
• 1 tsp Jeera or Cumin Seeds
• 2 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1.5 tsp Garam Masala Powder
• 1 tsp Kashmiri Red Chilli Powder
• 0.5 tsp Turmeric Powder
• 0.5 cup Water (about 120ml)
• 1 tsp Jaggery
• Salt to taste

Ingredient Notes

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

Kale: Nutritional Benefits & Varieties

Kale is a nutritional powerhouse! I prefer using curly kale for this recipe, but you can also use lacinato (dinosaur) kale. Just remember to remove the tough stems before chopping. Roughly 100g of kale provides a good dose of vitamins A, C, and K.

Potatoes: Choosing the Right Type for Sabzi

For this sabzi, I recommend using a waxy potato like red potatoes or Yukon Gold. They hold their shape well during cooking and don’t get mushy. About 250g of potatoes is perfect for this recipe.

Jaggery: The Secret to Balanced Flavors – Regional Variations

Jaggery (gur) is unrefined cane sugar and adds a lovely caramel-like sweetness. It’s a staple in Indian cooking! If you can’t find jaggery, you can substitute it with brown sugar, but the flavor won’t be quite the same. Different regions in India use different types of jaggery – some are darker and more molasses-like than others.

Spices: Exploring Kashmiri Red Chilli & Garam Masala

Kashmiri red chilli powder adds a beautiful color and mild heat. Garam masala is a blend of warming spices – every family has their own secret recipe! You can find pre-made garam masala at most Indian grocery stores.

Oils: Best Oils for Indian Cooking

I usually use mustard oil for this recipe, as it adds a lovely pungent flavor. However, you can also use vegetable oil, canola oil, or sunflower oil. About 2 tablespoons is all you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them splutter – this releases their lovely aroma.
2. Add the sliced onions, ginger paste, and garlic paste. Sauté until the onions caramelize lightly and turn golden brown. This usually takes about 5-7 minutes.
3. Stir in the chopped tomatoes and cook until they soften and break down. This will take another 5 minutes or so.
4. Now, add the turmeric powder, red chilli powder, and salt. Sauté for a minute or two until the spices are fragrant. Be careful not to burn them!
5. Add the chopped kale and cook until it wilts. You might need to add a splash of water to prevent sticking.
6. Add the boiled potato cubes and mix well, ensuring they’re coated in the spice mixture.
7. Sprinkle the garam masala and jaggery over the top. Cover the pan and cook on low heat for 2-3 minutes, allowing the flavors to meld together.
8. Serve hot with roti, rice, or paratha.

Expert Tips

• Don’t overcrowd the pan – cook in batches if necessary.
• Adjust the amount of chilli powder to your liking.
• For a richer flavor, add a tablespoon of ghee (clarified butter) at the end.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptation: My friend makes a version of this without onion and garlic for Navratri/Vrat fasting.
• My mom always adds a squeeze of lemon juice at the end for a bit of brightness.

Serving Suggestions

This Potato Kale sabzi is incredibly versatile. It’s delicious served with:

• Warm roti or paratha
• Steaming hot rice
• A side of yogurt (raita)
• A simple dal (lentil soup)

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

What type of kale works best in this sabzi?

Curly kale or lacinato (dinosaur) kale both work well. Just make sure to remove the tough stems!

Can I use a different sweetener instead of jaggery?

You can substitute with brown sugar, but jaggery adds a unique flavor.

How can I adjust the spice level of this dish?

Reduce or increase the amount of Kashmiri red chilli powder. You can also add a pinch of cayenne pepper for extra heat.

Can this sabzi be made ahead of time?

Yes, you can make it a day ahead and reheat it. The flavors actually develop even more overnight!

What is the best way to boil potatoes for this recipe?

Boil the potatoes until they are tender but still hold their shape. Don’t overcook them, or they will become mushy.

Is this dish suitable for weight loss?

Yes! Kale and potatoes are both nutritious and filling. This sabzi is a healthy and satisfying meal option.