Kale potato curry using fresh kale leaves, potatoes and onions made as a one pot curry/gravy in pressure cooker using spices makes a very yummy and easy side dish or curry/gravy that goes great with Indian breads like chapathi, poori etc or you can enjoy it as a vegetarian/vegan curry for rice.
I used fresh baby kale leaves to make this kale potato curry but you can use regular kale leaves as well, just make sure to chop the leaves before you prepare this homemade kale potato curry from scratch.
I have this kale dal curry Indian style recipe here where I made kale curry along with yellow pigeon peas and spices, where I didn’t chop the leaves but I used whole fresh leaves.
In this recipe for kale potato curry too, you may try whole leaves if you wish, but I liked it really well when I used chopped kale leaves.
In the kale dal curry where I used whole fresh leaves, it is perfectly fine to use whole leaves as it really gets mixed up with the pigeon peas dal forming the thick gravy and you wouldn’t feel anything wrong if you leave the leaves uncut.
However in this kale potato curry recipe, we do not use any dal and I highly recommend chopping the leaves before you add it.
The potatoes and tomatoes which get cooked in the pressure cooker, along with the onion, kale leaves and spices, is what that add the thickness to the dish.
If you wish to have more thickness for the curry, you may add ¼ cup of coconut milk or fresh cream(if not vegan) towards the end of the preparation of the dish which will also add flavor to the curry.
But if you are adding coconut milk or fresh cream, just make sure to add only towards the end of the preparation and avoid boiling, just add the cream and cook in low heat for about a minute so it won’t curdle.
So here is how you can make this easy and yummy kale potato curry following this easy homemade kale potato curry recipe from scratch.
Easy Homemade Kale Potato Curry Recipe Below
Homemade Kale Potato Curry Recipe
- 1 bunch fresh baby kale leaves
- 3 medium sized potatoes
- 1 large onion
- 3 medium sized tomatoes
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons garam masala powder
- ½ teaspoon cumin seeds powder
- 1 tablespoon black pepper corns optional
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 5 dry red chilies broken
- 2 cloves garlic crushed
- 1 tablespoon ginger peeled and crushed
- 4 cups water
- Wash the kale leaves and chop it small, keep aside.
- Wash and peel the onions and slice it evenly, keep aside with the kale.
- Wash the potatoes, peel and cut into even medium sized cubes, keep this separately.
- Wash the tomatoes and chop in small pieces, keep this aside with the potatoes.
- Heat oil in a pressure cooker and add the mustard seeds.When the mustard seeds splutter, add the broken dried red chilies and fry for a few seconds.
- Add the chopped onions and kale leaves to the pressure cooker (make sure the leaves are dry and no water content left) and saute in medium heat for 2 to 3 minutes.
- Add salt, crushed ginger and garlic, stir well and saute for another 2 more minutes.
- Add the chopped potatoes and tomatoes to the cooker, add a bit more salt if needed, and stir well the contents, saute everything together for another 2 more minutes.
- Add the spices - turmeric powder, red chili powder, garam masala powder, black pepper corns and cumin seeds powder to the pressure cooker, stir the contents well and saute for one more minute.
- Add the water to the pressure cooker, stir everything well.
- Close the pressure cooker and cook in medium heat for about 7 to 8 minutes or until 2 to 3 whistles come.
- Wait for the pressure cooker to cool down.Once the pressure cooker is cooled enough, open the cooker, stir the contents and see if the potatoes are cooked and soft and if the gravy is thick enough.
- As I mentioned earlier, if you wish you may add ¼ cup of coconut milk or heavy cream for extra flavor and to make the curry more rich and delicious. Just mix the cream and cook in low heat for another 1 minute. I didn't add any cream or coconut milk and it was yummy as we enjoyed it with chapathi. Serve the hot kale potato curry with rice or as a side dish with Indian flatbreads like chapathi, poori or South Indian pancakes like appam.