Kulfa Aloo Ki sabzi- A simple healthy and delicious dry curry made with purslane leaves and potatoes
Kulfa /Purslane is a leafy vegetables which is very easy to cultivate . Kulfa is also considered as a weed in some part of India, it grows in summer to monsoon season. Though Kulfa is grown in all parts of the world but is specially popular in India, Pakistan and the Mediterranean countries and is an annual succulent .
Kulfa leaves are quite thicker and roundish, slightly sour and earthy in taste. The leaves and the stems both are edible so no need to discard the stems,chop them fine and add in your curries and lentils. It has cooling properties so very good to use during summer. Kulfa is popular in other parts of India with different names- Noni bhaji, Lunia, Nonia saag, Pachiri, Ghol, Goli kura, lunak,khorfeh etc
Purslane/kulfa is a very nutritious plant .It is very high in omega 3 Fatty acids, Iron , Magnesium, calcium, potassium, Vitamin A,B,C. It is low in calories and rich in fiber thus helps in reducing body weight. It also helps to treat diarrhea, dysentery , urine infection and intestinal bleeding. It also have high levels of Vitamin A and C which helps to cure Lung and oral cancer.Protect bones from osteoporosis.Helps to improve vision,improves blood circulation. So a very healthy green to use through out the season for the overall health of our body.
Kulfa has very mild sour taste so best to use for making make curries and stir fries. I learned this Kulfa Chana Daal Kadi from my grand mother,which taste awesome with steamed rice. This Kulfa aloo ki sabzi is a semi dry curry and can be enjoyed with roti or rice.
Wash the kulfa well to remove all the dirt and then just chop off the bottom 1/4 inch of the stems and use the rest of stems and leaves,no need to discard the stems as they are very healthy and edible.
Also Try making these green and potato preparations from my blog-
Kulfa Aloo Ki Sabzi
Ingredients
- 3 bunch Kulfa /Purslane 500 gms
- 5 medium Potatoes / Aloo
- 1 Tomato / Tamatar
- 2 Green Chillies / Hari Mirch
- salt to taste
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 1.5 tsp Coriander Powder / Dhaniya Powder
- 1.5 tsp Mango Powder / Amchoor Powder
- 4 tbsp Mustard Oil / Sarson ka tel
- 3/4 tsp Cumin Seeds / Sabut Jeera
- 1/3 tsp Asafoetida / Hing powder
- 4 Dried Red Chilli, Whole optional
Instructions
- Wash kulfa with enough water and keep aside.
- Trim and discard edges from the bottom stems of kulfa (not more then 1/4 inch) and use the rest of the stems and leaves.No need to discard the stems as they are very healthy and edible.
- Chop them finely and keep aside.
- Wash and peel the potatoes and chop them into medium size pieces(peeling potato is optional )
- Heat oil in a wide pan and add the cumin seeds ,when it start to crackle then add asafoetida and the whole red chili and the chopped green chilies and stir for few seconds.
- Now add turmeric and the chopped potato, add salt and chili powder and mix
- Now add the chopped tomato and the kulfa bhaji/purslane and mix it well.
- Cover the pan with a lid and let it cook on low heat.
- Stir 2-3 times in between so it will not stick or burn at the bottom.
- When potatoes are done then add the coriander powder and mango powder and mix gently.
- (As kulfa releases too much water the sabzi will be semi dry ,but you can reduce the water by cooking it on medium heat.I like it this way so cooked on low heat )
- Serve the kulfa aloo ki sabzi with roti ,paratha ,jeera rice or as a side dish with rice daal combo.
I own Restaurant in Udaipur. I love to know about various Food and Cuisine Styles to add in my Restaurant Menu. Thanks for the detailed Recipes.