Aloo moringa sabzi is a simple Indian stir fry made 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, 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.
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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.
- Spices: Cumin seeds, turmeric powder, and garam masala.
How to Make Potato Moringa Leaves Sabzi
Heat 2 tablespoons oil in a heavy-bottom pan over medium heat. Add 1 teaspoon cumin seeds and let them splutter. Then, add 1 green chili (chopped), 2 garlic cloves (minced), and 1 pinch of asafoetida, and sauté for a few seconds until fragrant.
Next, add 1 small onion (finely chopped) and saute until onions turn light brown.
Then add 2 large potatoes (cut into ¾ inch cubes), ¼ teaspoon turmeric powder, and salt, and mix well. 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 2-2.5 cups 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 ½ teaspoon garam masala and mix well to combine. 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 basmati rice and dal like dal tadka or moong dal tadka with some raita.
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 boil 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 1 month.
- Reheat: You can splash some water and reheat it on the microwave or stovetop.
More Indian Curry Recipes
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.
Notes
Nutrition
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