The recipe I am sharing today – Aloo Moringa or Alu Moringa Sabzi (Potato and Moringa leaves) is a simple, and mildly spiced stir fry. It is prepared in the same way as aloo methi, a popular Indian side dish usually prepared in winter. Moringa greens or drumstick tree leaves (‘Nugeekayi soppu’ in Kannada, Murunga Keerai in Tamil) is a superfood rich in antioxidants, beta-carotene, iron, calcium, and protein. You can make a number of recipes with it like moringa paratha, moringa dal, moringa chutney, moringa raita, and many more.
Ingredients
Potato (Aloo): I used two large Yukon gold potatoes cut into ¾-inch pieces, but you can use any variety of potatoes. Moringa (Drumstick leaves): Choose fresh and tender drumstick leaves. You can also increase the quantity of moringa leaves in the stir fry. These days you can easily find them in Indian grocery stores. Onion: I have used red onion. Garlic: use freshly minced garlic. Green Chili: I used 1 Thai chili for the heat. Oil: I used olive oil. You can use any cooking oil. Spices: Cumin seeds, turmeric powder, and garam masala.
How to Make Potato Moringa Leaves Sabzi
Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and let them splutter. Then, add the green chili, minced garlic, and asafoetida, and sauté for a few seconds until fragrant. Next, add onions and saute until onions turn light brown. Then add cubed potatoes, turmeric powder, and salt, mix and saute for 2-3 minutes. Add ¼ 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. 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. Finally, add some garam masala and mix well to combine. Turn off the heat. Serve Aloo Moringa with roti or bread of your choice.
Tips & Variations
Use fresh and tender moringa leaves for this recipe. You can make this aloo moringa stir-fry without onions and garlic as well. You can also parboil the potatoes in the pressure cooker and then saute them in this recipe. It saves some time while cooking. If you can’t find moringa leaves, substitute with chopped fenugreek leaves (methi) or spinach.
Storing & Reheating
Refrigerator: This stir fry will keep well in the refrigerator for up to 3 days in an air-tight container. Freezer: It freezes well. Cool down completely, then store it in a freezer-safe container for up to a month. Reheat: You can splash some water and reheat it on the microwave or stovetop.
More Indian Curry Recipes
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