Curried and Creamed Kale
Ingredients
| vegetable oil: 2 Tbl |
| kale: 0.25 lb (stems removed and chopped) |
| onions: 1/4 (chopped) |
| red bell pepper: 1/2 pepper (chopped) |
| garlic: 1 clove |
| ginger (minced): 1 tsp (grated) |
| asafoetida: 1/8 tsp |
| ground coriander: 1 Tbl |
| ground cumin: 1 tsp |
| ground turmeric: 1/3 tsp |
| chili powder: 1/4 tsp |
| garam masala: 1/2 tsp |
| lemon juice: 1 Tbl |
| lebne: 2 Tbl |
| sev: 1 Tbl |
| salt: 1 tsp |
Credit: abcdsofcooking.blogspot.com
This dish is a take on traditional creamed spinach and also Indian saag or palak.
Prep: 10 min · Cook: 20 min · Servings: 4
Dinner, Lunch
Method
Heat ghee or oil in a pan under medium high heat and throw in pinch of asafoetida or hing. Add in onions to pan and fry until translucent.
Next add in ginger and garlic and fry for a few seconds. Add in the rest of the spices and mix around well. Add in red pepper and fry for 5 minutes or until pepper is cooked.
Add a little bit of water into the pan, if the pan is getting a little dry. Then add in kale and stir well. Turn off heat right when you see the kale start to deflate and turn a rich green color. Add in salt and and lemon and mix.
Transfer kale to a serving dish. Mix in the lebne well and sprinkle with sev.
What else can I make with these ingredients?