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
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
INDIAN KALE AND MOONG DAL
Indian kale and moong dal for veggie lovers.
Provided by VegFoodlover
Categories World Cuisine Recipes Asian Indian Side Dishes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Soak moong dal in water for 30 minutes. Drain.
- Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 17.4 g, Fat 4 g, Fiber 8.1 g, Protein 7.1 g, SaturatedFat 0.6 g, Sodium 53.4 mg, Sugar 0.5 g
INDIAN KALE WITH CHICKPEAS
This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!
Provided by Lady Laff
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
- Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 30.9 g, Fat 8.5 g, Fiber 7 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 385.8 mg, Sugar 1.8 g
KALE INDIAN RECIPE
Kale Indian recipe is an easy and healthy side dish in just a few mins. It is an excellent side dish that goes well with rice varieties.
Provided by Antonet Roajer
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Wash and chop the kale leaves finely. Cut and discard the thicker stalks from kale leaves.
- In a pan, heat oil, add mustard seeds and let it splutter. Add urad dal, asafoetida, red chilies, and saute until the asafoetida loses its raw smell.
- Add chopped onion and cook until the onion becomes soft.
- Add chopped kale leaves and cook until the kale leaves wilts completely for 3 to 5 minutes. Add salt, shredded coconut, mix well and serve.
INDIAN SPICED CHICKPEAS AND GREENS
This recipe for Indian spiced chickpeas and greens is a quick and easy dry curry. It's delicious with kale or whatever greens you have on hand! Pantry- and weeknight-friendly.
Provided by Eva
Time 35m
Number Of Ingredients 13
Steps:
- Heat a large cast iron or non-stick skillet over medium heat. When hot, add the oil and onion and cook for 5-7 minutes, stirring occasionally, until the onion is softened and lightly golden. Add the garlic, and sauté for ~ 1 minute.
- Stir the chickpeas, garam masala, turmeric, coriander, cumin, cayenne, and salt into the pan. In a small bowl mix the tomato paste with the 1/4 cup of water until smooth, then add to the pan. Cook for 5-6 minutes, stirring occasionally.
- Add the kale or greens of choice and a small sprinkle of salt to the pan. Let the greens wilt for about 1 minute to shrink somewhat before trying to stir them in. Carefully stir as the greens wilt to mix in fully. Sauté an additional 4-6 minutes, stirring occasionally.
- Add the lemon juice, and stir, cooking 1 minute. Taste and adjust seasoning as desired.
- Garnish with fresh cilantro or scallion greens, and serve with basmati rice, asian noodles, or Indian flatbread. Finish it off with some hot sauce, sambal oelek, or plain unsweetened nondairy yogurt or raita. Enjoy!
Nutrition Facts : Calories 144 calories, Carbohydrate 23 grams carbohydrates, Fat 4 grams fat, Fiber 7 grams fiber, Protein 7 grams protein, ServingSize 1, Sugar 5 grams sugar, UnsaturatedFat 3 grams unsaturated fat
More about "kale indian recipes"
INDIAN STYLE KALE RECIPE | KALE PORIYAL | SAUTEED KALE
From revisfoodography.com
Cuisine IndianCategory Side DishServings 2Total Time 15 mins
- First wash the kale nicely, remove the center spine and chop up the leaves into small pieces. Keep aside.
- Heat a large pan with oil and add the mustard seeds. Once it splutters, add the remaining ingredients given under "To temper" in the given order. Once the urad dal turns golden, add the sliced garlic and saute for 30s.
- Then add the chopped onion and continue to saute until the onions turn translucent. Add the salt now and continue to saute until the onions turns golden brown. Now add the chopped kale and about 1/4 Cup of water to the pan.
- Continue to cook in medium flame, sautéing frequently, until all the water evaporates and the kale is cooked fully. Turn off the flame.
KALE THORAN - FRAMED RECIPES
From framedrecipes.com
Cuisine South IndianTotal Time 13 minsServings 4Calories 12 per serving
INDIAN SPICED KALE AND CHICKPEAS RECIPE - WEBMD
From webmd.com
Cuisine IndianTotal Time 25 minsCategory DinnerCalories 192 per serving
- Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
12 KALE RECIPES, INDIAN KALE RECIPES - TARLA DALAL
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Estimated Reading Time 3 mins
6 SUPER DELICIOUS KALE INDIAN RECIPES THAT ARE A MUST-TRY
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Estimated Reading Time 5 mins
10 BEST INDIAN SPICED KALE RECIPES | YUMMLY
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SPICY KALE & POTATO CURRY (VEGAN, GLUTEN-FREE)
From moonandspoonandyum.com
4.5/5 (30)Calories 165 per servingCategory Appetizers, Sides, Vegan
- In a large pot, heat coconut oil over medium heat. Add onions & saute until beginning to brown. Add minced garlic & cook about one minute longer.
- Add potatoes, coriander, turmeric, cumin and cayenne. Cook for 5 minutes, stirring a few times.
KALE TOMATO DAL - COOK WITH MANALI
From cookwithmanali.com
4.2/5 (4)Total Time 35 minsCuisine IndianCalories 224 per serving
- Pressure cook both the dals with water, turmeric powder and dal till they are soft and cooked. I cooked on high heat for 4 whistles and then set the heat to low and cook for additional 10-12 minutes.You may also do this on a stove top if you don't have a pressure cooker. Set aside.
- Add chopped garlic, curry leaves and chopped green chili. Saute till the garlic starts turning light golden in color.
- Next add in the chopped tomatoes and salt. Cook for 2-3 minutes, do not over-cook the tomatoes here.
KALE POTATO SABZI (STIR FRIED KALE AND POTATO) – MASALACHILLI
From masalachilli.com
5/5 (4)Category Main Course, Side DishCuisine IndianTotal Time 40 mins
- Heat a pan, add oil, jeera or cumin seeds and once they roast, add the sliced onions along with ginger paste and garlic paste.
- Once the tomatoes have softened, add the spice powders - turmeric powder, red chilli powder and salt to taste. Saute this well.
KALE MUSHROOM CURRY | INDIAN | VEGETARIAN | RECIPE
From bawarchi.com
Cuisine IndianCategory Vegetarian
- Thaw the frozen kale. Clean mushrooms. Thinly slice red onion. , Place skillet on stove and turn on the heat. , Add olive oil to the pan when the pan is cold. , Now, add mustard seeds and cumin seeds to the cold oil. , Once the seeds start to splutter, add the crushed red pepper to the oil. , After a few seconds, add crushed garlic and give it a stir. , Once the garlic turns golden, add sliced red onions to the pan.
- Keep stirring. , As the onions become translucent, add mushrooms to the pan. , Give a stir and cover it with lid.
- Cook for 3 mins. , While mushrooms are cooking, place the thawed kale in a microwave safe bowl.
- Cook it on high for 3 min. , Squeeze out the extra water from the cooked kale. , Now that mushrooms are cooked, add the cooked kale to the pan and give it a nice stir. , Add the turmeric to the pan and stir once more. , Cook the greens and mushrooms for 5 min or till the kale starts to wilt. , Once the greens start to wilt, add salt and garam-masala to the greens. , Give it a stir and let it cook covered for 1 min.
SPICY KALE CURRY | EAT HEALTHY EAT HAPPY
From eathealthyeathappy.com
Reviews 5Servings 6
- Combine the oil and spices in a large saucepan over low-medium heat. Let the spices bloom in the oil for about five minutes, stirring as needed. Remove from heat if they start to burn.
- Raise the heat to medium. Add the onion and saute for 2-3 minutes. Add the garlic, ginger, bell pepper and water and saute together about 5 minutes.
- Stir in the pumpkin, milk, peanut butter and water and simmer 2-3 minutes. Use an immersion blender to puree everything into a creamy sauce. If you don't have one, this could be done in batches in a food processor or blender and returned to the saucepan.
- Fold in the kale leaves and add a little more water if they're not folding in easily. Turn the heat to low, cover and let simmer 20 minutes, stirring occasionally.
VEGETABLE PAKORA RECIPE WITH KALE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (1)Total Time 27 minsCategory Appetizer, SnackCalories 72 per serving
- Separate the kale: remove the stems and cut the leaves into 1 to 2 inch pieces. Pack into measuring cups.
- Set out a large mixing bowl. Add the chickpea flour, salt, and all spices. Mix well. Then stir in the egg whites, lemon juice, and water. The batter should be thick.
- Meanwhile, set a large sauce pot over medium heat. Add a cooking thermometer to the side of the pot. Then pour in 1 1/2 - 2 inches of high-heat cooking oil. Wait until the temperature rises to at least 350 degrees F.
INDIAN KALE RICE RECIPE - SIMPLEFRESHNYUM
From simplefreshnyum.com
Cuisine IndianTotal Time 30 minsCategory Main CourseCalories 386 per serving
- If you don't have cooked rice ready, then cook the rice and keep it ready. I cooked a mix of half white rice and half brown rice using the pot in pot method in Instant pot. Since I used half brown rice, I cooked it on manual mode for 21 minutes on high pressure and did a natural pressure release for 10 minutes.
KALE PANEER CURRY - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
4.5/5 (52)Total Time 25 minsCategory DinnerCalories 426 per serving
- In a skillet or wide saucepan, heat a little vegetable oil and lightly saute the onion until softened. Add the garlic and ginger and saute for another few minutes until everything is cooked and fragrant.
- Add half of the butter to the pan, followed by all of the spices, and cook until the butter is melted.
- Now add about a third of the kale. Saute until the kale is wilted, and continue adding kale in batches. The pan may get dry as you do this, so scoop in some of the coconut water as you go to add moisture and help the kale to wilt. (If you have not separated your coconut milk, just use a couple tablespoons of water where necessary).
KALE AND CHICKPEA CURRY - AUTHENTIC INDIAN FOOD | HARI GHOTRA
From harighotra.co.uk
Estimated Reading Time 2 mins
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From meghnas.com
Cuisine North IndianEstimated Reading Time 6 minsServings 2
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From nishkitchen.com
Cuisine Indian FusionTotal Time 20 minsServings 2Calories 605 per serving
INDIAN-SPICED KALE & CHICKPEAS RECIPE | EATINGWELL
From eatingwell.com
4/5 (11)Calories 187 per servingTotal Time 25 mins
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