I have not posted anything for quite some time, seem to have hit probably a BLOGGER’S block (I don’t even know if there is a term like that or did I just coin one !!!!)
I bring to you today a family favorite (off course with a twist, it is Greenzgrains after all !!! ) . Potatoes have got bad reputation as food with high glycemic index with not much nutrition it is pure starch etc.etc but what is ignored they are a great source of a micro -nutrient potassium vital for the functioning of heart. But it is also high in fiber especially if you include the peels.
To increase the nutritive value of any dish made with potatoes I always like to add super nutritive powerhouse green leafy vegetables. Here I have added LEEKS an under appreciated, not very widely used vegetable combined with another generally thrown out vegetable ” BEET greens with their radiant ruby red stems .
Leeks are a good source of allyl sulphides, sweeter and mellower than onions. With their unique combination of flavonoids and sulphur-containing nutrients, high in vitamin K and vitamin A the Allium vegetable belong in our diet on a regular basis.
Beet greens are another unrecognized superfood which when compared to Kale is much higher in Iron, Magnesium, and Copper. They are high in dietary fiber, mildly anti inflammatory and best source of vitamin K which is needed to make proteins in the body that stop bleeding by clotting the blood.Their estimated glycemic load is 0, only drawback being its high Sodium content.
2-3 potatoes scrubbed clean and washed thoroughly ( remove any black parts ) and cubed into 2” pieces
1 leek washed and finely chopped with greens included
1 cup beet greens with stems finely chopped
1/2 tsp. mustard seeds
2 green chillies slit lengthwise
1 clove garlic finely chopped
1/2 tsp. turmeric powder
1/2 tsp.hot chilli powder
2-3 tbsp. chopped cilantro
1 tbsp. oil
3/4 cup thick homemade yoghurt or 1/2 cup greek yoghurt whisked smooth with a spoon or a whisk
salt to taste
1/2 cup water
1. Heat the ghee on medium heat in a heavy bottom pot and add mustard seeds, cover with a lid and wait for the seeds to pop and sizzle ( at this point black seeds turn whitish )
2. Now add chillies, asafoetida, garlic, leeks and beet greens and saute for few minutes.
3. Add potatoes,salt, turmeric, red chilli powder and 1/4 cup water and on medium heat let it cook for 15 -20 minutes till they start to soften . At this point you may have to add the remaining water so that the potatoes soften to the core.
4. Once the potatoes are softened turn heat to its lowest level, you add the yoghurt and wait for it to heat through stirring at regular intervals so that it does not curdle. Heating the curry on very high heat will curdle the yoghurt and not have a smooth appearance and silky smooth taste.
5. You can now add the fresh cilantro and serve with whole wheat chapati, tortilla, pita or brown rice.
6. Enjoy !!!! a lip smacking creamy nutritious AND delicious potato curry.