Kale Subzi

Nutrition values are AI-estimated based on ingredients.

• 1 bunch kale (about 1 pound)
• 1/2 cup chickpea flour (besan)
• 1/4 teaspoon turmeric powder (haldi)
• 1/4 teaspoon cumin powder (jeera)
• 1/2 teaspoon dry mango powder (amchur)
• 1/2 teaspoon coriander powder (dhaniya)
• Red chili powder to taste (approx. 1/4 teaspoon)
• 1 teaspoon salt (divided)
• 2 tablespoons cooking oil (divided)
• 1/2 teaspoon whole cumin seeds (jeera)
• 1/8 teaspoon asafoetida (hing)
• 1-2 green chilies (finely chopped)
• 4-5 cloves garlic (roughly crushed)

1. 1Wash and chop kale, separating thick stems from leaves; finely chop stems and roughly chop leaves.
2. 2In a bowl, combine chickpea flour, turmeric, cumin, dry mango, coriander, red chili powders, 1/2 tsp salt, and 1 tbsp oil; mix until crumbly.
3. 3Heat 1 tbsp oil in a skillet, then add whole cumin seeds and asafoetida; let them sizzle.
4. 4Add chopped garlic and green chilies, sauté until fragrant.
5. 5Add chopped kale stems and 1/4 tsp salt; cook until slightly tender.
6. 6Add chopped kale leaves and 1/4 tsp salt; cook until wilted.
7. 7Add the prepared chickpea flour mixture to the kale, stirring to coat evenly.
8. 8Cook, stirring occasionally, until the chickpea flour is cooked through and coats the kale, about 5-7 minutes.
9. 9Serve the Kale Subzi hot as a side or main dish.

These instructions are our analysis of the original video. Watch on YouTube →