Kale Sabzi is an easy, delicious and healthy everyday side dish. Curly kale is stir fried with onions and garlic, spiced with basic Indian spices. This sabzi pairs well with roti or bhakri.
This Indian style Kale stir fry or sabzi is a great, quick & nutritious mid week meal option. You can even prep the kale leaves in advance and store it in the refrigerator upto a week. It takes less than 20 minutes to put up this meal. I have added loads of garlic and onion to make it flavorful. I have also added tomato to balance the bitterness of the kale. You can also add potatoes if you like along with the onions. Make sure you de-stem, chop, wash and dry kale leaves to remove bitterness and dirt off the leaves.
Ingredients to make Kale Sabzi:
- Curly Kale: I have used curly kale for this recipe. Alternatively you can use Tuscan Kale, the flavor of Tuscan kale is milder and sweeter than curly kale. Use either of the variety for this recipe.
- Garlic: I have added chopped garlic in this recipe as it releases strong flavor in the oil as compared to just slicing the garlic.
- Onions: I have used red onions in this recipe as they have a nice balance of astringency and sweet flavors. They aren’t very tender so are perfect for cooking. Alternatively you can use yellow onions as they are similar in flavor.
- Besan /Chickpea flour: Addition of roasted besan adds a lovely nutty aroma, flavor and texture to this sabzi. I have used coarse chickpea flour, alternatively you can use fine roasted flour too.
How to prep kale:
- De-stem : You can cook the kale with stem on but its hard to eat. Removing the stem makes eating easier. Fold the leaves of kale together and hold them with your left hand. Use a chef’s knife to cut off the stem.
- Chop: I usually cut the kale into small bite size pieces about 1/2 inch big.
- Wash: Soak the chopped kale in ice water to help remove the bitterness and deep clean the leaves. Soaking leaves in cold water helps perking the ones that have wilted.
- Dry: Finally use a salad spinner to dry the Kale thoroughly. Alternatively, lay the kale out on kitchen towels and pat the tops dry using more kitchen towels.
- Store: You can prep and store kale in refrigerator for a week. Line a container with a damp paper towel. Place kale on top of it and seal it with the lid to make it airtight. The damp paper towel keeps the kale firm and ready to use whenever you need it.
Here are a few more quick weeknight meals you may want to try:
Green Peas Curry | Matar Chi Usal
Roasted Mushrooms |Sheet pan Achari Mushrooms
