Kulfa Aloo Sabzi (Purslane Potato Stir Fry)

Ingredients

• 4 cups purslane leaves & stems (chopped & separated)
• 2 tbsp oil
• 1 potato (cut into 1 inch cubes)
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 sprig curry leaves
• 2 green chilies (sliced)
• 1 onion (chopped)
• 1 tsp ginger garlic paste
• 1 tomato (chopped)
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp salt

Instructions

1. 1

   --- Steps ---

2. 2

   Heat 1 tbsp oil on medium high, fry potatoes till light brown & set aside.

3. 3

   Heat remaining oil, add mustard & cumin seeds, when they start to splutter, add green chilies & curry leaves, saute for 30 secs.

4. 4

   Add onion & ginger garlic paste, saute for 3 mins & add tomatoes, turmeric & red chili powder, salt & fry till oil separates.

5. 5

   Add purslane stems & fried potatoes, cook for 2 mins, add the leaves & cook for another 1 min.

6. 6

   Taste to adjust seasoning & remove from heat.

7. 7

   --- Steps ---

8. 8

   Dry roast fenugreek seeds, 1 dried red chili, black peppercorns & 1/2 tsp cumin seeds, blend into a fine powder.

9. 9

   In a pot on medium high heat, add oil, 1/2 tsp cumin & mustard seeds, when they begin to splutter, add curry leaves & garlic.

10. 10

    Sauté for 2 mins & add tomatoes.

11. 11

    When tomatoes have broken down, add rest of the ingredients (except purslane) & bring to a boil.

12. 12

    Add stems, cook for 2 mins, taste to adjust seasoning & add leaves, cook for final min.