Simple Indian stir fry with potatoes (aloo), fresh moringa (drumstick leaves), and a few spices

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian

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)

Method

  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. Next, add onions and saute until onions turn light brown.
  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. 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. Lastly, add some garam masala and mix very well. Turn off the heat.
  6. Serve Aloo Moringa with roti or bread of your choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.