Winter kale in a Kashmiri style (Kale ki Kashmiri sabzi) from Vegetarian India: A Journey Through the Best of Indian Home Cooking (page 84) by Madhur Jaffrey

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Notes about this recipe

  • jdub1371 on August 11, 2022

    Good kale. Dang spicy even with just 1 green chile and 1 dried red chile, so I served it with plain yogurt alongside and what a good combination! I used the mustard oil option and the whole small onion (because why not). Needed only about 20 minutes to get to mostly tender with just a bit of chew, which is how I like it. My smallish bunch of dino kale looked to be about 5-6 cups but I just eyeballed it (I would prefer leafy green measurements in ounces or grams). Looking forward to eating the leftovers with rice or some kind of bread to soak up that pot liquor!

  • jenburkholder on May 30, 2022

    I used the flavors, but just stir-fried the kale instead of simmering for a long time (I hate long-cooked kale). Tasted great!

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