Potato Moringa Leaves Stir Fry

Ingredients

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 2 cloves garlic (minced)
• 1 green chili (chopped)
• a pinch asafoetida (hing) (skip for gluten-free)
• 1 small onion (finely chopped)
• 2 large potatoes (aloo) (cut into 3/4 inch pieces (around 300 grams))
• 2-2.5 cups moringa (drumstick leaves) (tightly packed, chopped)
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• salt (as per taste)
• 1/4 cup water (as needed)

Instructions

1. 1

   Heat oil in a heavy bottom pan over medium heat. Add cumin seeds and let them splutter. Next, add green chili, minced garlic, asafoetida, and saute for a few secs.

2. 2

   Next, add onions and saute until onions turn light brown.

3. 3

   Then add cubed potatoes, turmeric powder, and salt, mix and saute for 2-3 minutes. Add 1/4 cup of water, cover, and cook the potatoes for 5 to 6 minutes until they are fork-tender. You may stir once or twice in between.

4. 4

   Add chopped moringa leaves and mix very well. Continue to cook for another 4 to 5 minutes uncovered (keep stirring in between), till the leaves wilt, the moisture dries out, and the potatoes are perfectly cooked.

5. 5

   Lastly, add some garam masala and mix very well. Turn off the heat.

6. 6

   Serve Aloo Moringa with roti or bread of your choice.