Mung Patta Aloo Sabzi (Green/Golden Gram Leaves with Potatoes)
A healthy, delicious vegetarian side dish that pairs well with dal and rice or rotis for lunch or dinner.
Ingredients
- 2 cups Mung leaves (rinsed well and chopped)
- 2 medium potatoes (scrubbed, peeled, and chopped into two in cubes or to your preference )
- 3 tbsp cooking oil
- ½ medium onion (peeled and chopped fine)
- 1-2 whole red chili peppers (optional)
- ½ tsp whole cumin seeds
- ¼ tsp turmeric powder
- 1 tsp cumin powder
- ½ tsp salt (or to taste)
- 3-4 tbsp water (for cooking)
- garlic oil (a drizzle)
Instructions
- Place a medium wok or skillet on medium heat.
- Add the 2 tablespoons of oil and wait until hot. Sprinkle in the whole cumin seeds until they start to sizzle.
- Add the red chili. Stir for 30 seconds.
- Add the chopped onion. Sauté for about 7 minutes until the onions start to turn golden.
- Turn the heat low and add the turmeric and cumin powder. Give it a stir and quickly add the potatoes.
- Stir till the potatoes are well coated with the spices.
- Turn up the heat to medium-low. Add the chopped mung leaves and salt. Stir, then add about 2-3 tablespoons of water. Stir and cover.
- Let it cook for about 5 minutes.
- Uncover and check the potatoes. If undercooked, add another tablespoon or two of water and cook for another 3 minutes until the potatoes are almost done.
- Uncover and cook for another 8 minutes until the potatoes are cooked. Most of the moisture should have evaporated by now. Drizzle with garlic oil.
- Turn off the heat. Cover and let sit 5 minutes before serving.
- Serve with dal and roti or rice.