Simple Indian stir fry with potatoes (aloo), fresh moringa (drumstick leaves), and a few spices. This flavorful side dish is best enjoyed with flatbread like roti or paratha.
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 (Potato and Fenugreek leaves stir fry), a popular side dish in India 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.
This Aloo Moringa
✓ gets done in less than 30 minutes.
✓ great use of fresh moringa leaves.
✓ easy side dish for lunch and dinner.
✓ pairs well with Indian flatbread like roti or rice.
✓ is vegan, vegetarian, and gluten-free.
Ingredients for making Potato Moringa Leaves Stir Fry
- Potato (Aloo): I have used two large Yukon gold potatoes cut into ¾-inch pieces. 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 one small red onion.
- Garlic: use freshly minced garlic.
- Green Chili: I have used 1 Thai chili for the heat.
- Oil: I have used olive oil in this recipe, you can use any vegetable oil.
- Spices: Cumin seeds, turmeric powder, and garam masala are all you need to season this aloo moringa sabji recipe. You can increase or decrease the spices according to your preference.
How to Make Potato Moringa Leaves Stir Fry
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 seconds.
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.
Lastly, add some garam masala and mix very well. Turn off the heat.
Serve Aloo Moringa with roti or bread of your choice.
What to serve with Potato Moringa Stir fry?
Serve Aloo Moringa Sabzi as a side dish with roti, chapati, poori, or other Indian bread.
You can also enjoy it with steamed rice and dal like dal tadka or moong dal with some raita.
Tips & Variations to Make the best Aloo Moringa Sabzi
- Use fresh and tender moringa leaves for this recipe.
- You can make this potato 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, and 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 Moringa Recipes
More Indian Curry Recipes
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Potato Moringa Leaves Stir Fry
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 ¾ inch pieces (around 300 grams)
- 2-2.5 cups moringa (drumstick leaves) tightly packed, chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- salt as per taste
- ¼ cup water as needed
Instructions
- 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.
- 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.
- Lastly, add some garam masala and mix very well. Turn off the heat.
- Serve Aloo Moringa with roti or bread of your choice.
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