Ingredients with Measurements:
- 1 pound jute mallow leaves, washed and chopped
- 2 medium-sized potatoes, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 cups water
- 1 tablespoon lemon juice
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onions and sauté until they turn golden brown.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the coriander powder, turmeric powder, and red chili powder. Mix well and cook for a minute.
5. Add the chopped jute mallow leaves and cubed potatoes. Mix well and cook for 5 minutes.
6. Add 2 cups of water and salt to taste. Mix well and bring to a boil.
7. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the potatoes are cooked through.
8. Add the lemon juice and mix well.
9. Serve hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 170
- Fat: 7g
- Carbohydrates: 25g
- Protein: 5g
- Fiber: 5g
Substitutions for ingredients:
- Jute mallow leaves can be substituted with spinach or kale.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Vegetable oil can be substituted with coconut oil or ghee.
Variations:
- Add diced tomatoes for a tangy flavor.
- Add chickpeas or lentils for extra protein.
- Use coconut milk instead of water for a creamier texture.
Tips and tricks:
- Wash the jute mallow leaves thoroughly to remove any dirt or debris.
- Cut the potatoes into small cubes to ensure even cooking.
- Adjust the amount of red chili powder according to your spice preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or bread.
- Garnish with fresh cilantro or chopped green onions.
Pairings:
- Serve with basmati rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Papadum
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before cooking.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Jute mallow, also known as "molokhia," is a leafy green vegetable commonly used in Middle Eastern and African cuisine.
Flavor profiles:
- This curry has a spicy and earthy flavor with a hint of tanginess from the lemon juice.
Serving suggestions:
- Serve hot with rice or bread for a filling and nutritious meal.
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