The versatility of kale is undeniable. Whether you’re adding it to a salad, sautéing it as a side dish, or blending it into a smoothie, this superfood is sure to bring a burst of nutrition and flavor to your plate. But if you thought kale was just for the health-conscious crowd, think again! With its slightly bitter taste and hearty texture, kale is a natural fit for bold, spicy flavors – and Indian cuisine in particular.
In this article, we’ll be exploring 20 delicious and innovative ways to combine kale with Indian spices and ingredients. From creamy curries to crispy pakoras and everything in between, these recipes are sure to spice up your kitchen game. Whether you’re a seasoned foodie or just looking for some inspiration, get ready to take your taste buds on a wild ride with our collection of spicy kale recipes, Indian delights style!
Kale and Potato Stir-Fry with Indian Spices
This vibrant stir-fry combines the earthy flavors of kale and potatoes with the warmth of Indian spices, perfect for a quick and healthy weeknight dinner.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 bunch of curly kale, stems removed and chopped
– 2 tablespoons of vegetable oil
– 1 small onion, thinly sliced
– 1 teaspoon of ground cumin
– 1 teaspoon of curry powder
– 1/2 teaspoon of turmeric powder
– Salt and pepper to taste
– Optional: 1/4 teaspoon of red chili flakes for some heat
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced potatoes and cook until they start to soften, about 5 minutes.
3. Add the sliced onion and cook for an additional 2-3 minutes, until the onions are translucent.
4. Add the chopped kale and cook until wilted, stirring occasionally.
5. Stir in the cumin, curry powder, turmeric, salt, and pepper.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 20-25 minutes
Creamy Kale and Coconut Curry
This vegan-friendly curry recipe combines the nutritious benefits of kale with the rich flavor of coconut milk, perfect for a comforting and healthy meal.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add ginger, kale, curry powder, and turmeric; cook, stirring frequently, for an additional 5-6 minutes or until kale is tender.
4. Stir in coconut milk and salt; bring to a simmer.
5. Reduce heat to low and let cook for 10-12 minutes or until the sauce has thickened slightly.
6. Garnish with cilantro leaves; serve over rice, noodles, or as a standalone dish.
Cooking Time: 20-22 minutes
Spiced Kale Pakoras with Mint Chutney
Experience the vibrant flavors of India with these crispy and flavorful Spiced Kale Pakoras served with a refreshing dollop of Mint Chutney.
Ingredients:
– 1 bunch kale, stems removed and chopped
– 1/2 cup chickpea flour
– 1/4 cup cornstarch
– 1/4 teaspoon baking powder
– 1/2 teaspoon garam masala
– 1/4 teaspoon cumin
– 1/4 teaspoon salt
– 1/4 cup water
– Vegetable oil for frying
– Mint Chutney (recipe below)
Mint Chutney:
– 1 cup fresh mint leaves
– 1/2 cup yogurt
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. In a bowl, combine kale, chickpea flour, cornstarch, baking powder, garam masala, cumin, and salt.
2. Add water and mix until a thick batter forms.
3. Heat oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of the kale batter into the oil.
5. Fry for 2-3 minutes or until crispy and golden.
6. Drain on paper towels and serve hot with Mint Chutney.
Cooking Time: 15-20 minutes
Kale and Chickpea Masala
This flavorful and nutritious recipe combines the earthy taste of kale with the creamy richness of chickpeas, all wrapped up in a warm and aromatic Indian-inspired spice blend. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 1 bunch curly kale, stems removed and chopped
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz), full-fat
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add chickpeas, coconut milk, and chopped kale. Stir to combine.
5. Reduce heat to low and simmer for 10-12 minutes or until the kale is tender.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves (if using).
8. Serve hot over rice, naan, or with your favorite accompaniments.
Cooking Time: 20-22 minutes
Garlicky Kale Saag with Paneer
This recipe combines the earthy flavors of kale and garlic with the creaminess of paneer, resulting in a rich and satisfying side dish or main course. Perfect for any occasion!
Ingredients:
– 1 bunch of kale (curly or lacinato), stems removed
– 3 cloves of garlic, minced
– 2 tablespoons of vegetable oil
– 1 onion, finely chopped
– 1 teaspoon of ground cumin
– 1/2 teaspoon of turmeric powder
– 1/4 teaspoon of red chili powder (optional)
– 1 cup of paneer cubes (Indian cheese)
– 1 cup of water or vegetable broth
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, heat the oil over medium heat. Add the onion and cook until translucent.
2. Add the garlic and cumin; sauté for 1 minute.
3. Add the kale and water/broth; stir well to combine. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the kale is tender.
4. Stir in the paneer cubes and cook for an additional 2-3 minutes, or until heated through.
5. Season with salt and chili powder (if using). Garnish with cilantro leaves.
Cooking Time: Approximately 20-25 minutes.
Kale and Lentil Dal with Turmeric
A comforting and nutritious Indian-inspired lentil stew, packed with the goodness of kale, turmeric, and aromatic spices.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic and cook for an additional minute, until fragrant.
3. Add the lentils, water or broth, turmeric, cumin, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
4. Stir in the chopped kale and continue cooking for an additional 5-7 minutes, or until the greens have wilted.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-35 minutes
Kale and Tomato Coconut Stew
A hearty and flavorful stew that combines the best of summer’s bounty with the richness of coconut milk. This recipe is perfect for a cozy night in or as a healthy meal prep option.
Ingredients:
– 2 cups curly kale, stems removed and chopped
– 1 can (14 oz) diced tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup coconut milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup cooked chickpeas or other beans for added protein
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger; cook until softened (3-4 minutes).
3. Add the chopped kale and cook until wilted (about 5 minutes).
4. Stir in the diced tomatoes, coconut milk, salt, and pepper.
5. Simmer for 10-15 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 20-25 minutes
Tandoori-Spiced Kale Chips
Elevate your snack game with this unique recipe that combines the health benefits of kale with the bold flavors of Indian cuisine. Tandoori spice adds a rich, complex taste to these crispy kale chips.
Ingredients:
– 2 cups curly kale, stems removed and torn into bite-sized pieces
– 1/4 cup olive oil
– 1 tablespoon tandoori spice blend (or homemade mixture of garam masala, cumin, coriander, and cayenne pepper)
– Salt, to taste
Instructions:
1. Preheat oven to 250°F (120°C).
2. In a large bowl, massage kale pieces with olive oil until they’re evenly coated.
3. Sprinkle tandoori spice blend and salt over the kale, tossing to combine.
4. Line a baking sheet with parchment paper and spread out the kale in a single layer.
5. Bake for 20-25 minutes, or until crispy and golden brown.
Cooking Time: 20-25 minutes
Kale and Sweet Potato Sabzi
A flavorful and nutritious twist on traditional sabzi, this recipe combines the earthy sweetness of sweet potatoes with the nutty goodness of kale. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 bunch of curly kale, stems removed and chopped
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– 2 cloves garlic, minced (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pan, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
4. Add chopped kale to the pan, stirring constantly, until wilted and tender (about 5-7 minutes).
5. Stir in cumin, coriander, salt, and pepper.
6. Serve roasted sweet potatoes with the kale mixture spooned over top. Garnish with minced garlic if desired.
Cooking Time: 30-40 minutes
Kale and Moong Dal Khichdi
This khichdi recipe combines the nutritional benefits of kale and moong dal with a flavorful and comforting dish. Perfect for a quick lunch or dinner, this recipe is easy to make and packed with fiber and vitamins.
Ingredients:
– 1 cup split yellow moong dal
– 2 cups water
– 1 bunch of curly kale, stems removed and chopped
– 1 onion, finely chopped
– 1 teaspoon grated ginger
– Salt, to taste
– 1 tablespoon ghee or oil (optional)
Instructions:
1. Rinse the moong dal and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large pan, heat the ghee or oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the grated ginger and sauté for another minute.
4. Add the chopped kale and sauté until wilted.
5. Add the soaked moong dal, 2 cups of water, and salt to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the dal is cooked and creamy.
6. Serve hot with a dollop of ghee or oil, if desired.
Cooking Time: 30-40 minutes
Kale and Corn Stuffed Parathas
Transform your mealtime with this innovative recipe that combines the earthy goodness of kale, the sweetness of corn, and the flaky texture of parathas. These stuffed parathas are perfect for a quick lunch or dinner.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup ghee or oil
– 1/2 cup lukewarm water
– Filling ingredients:
+ 1 cup chopped kale leaves
+ 1 cup corn kernels (fresh or frozen, thawed)
+ 1 tablespoon lemon juice
+ 1/2 teaspoon salt
+ 1/4 teaspoon black pepper
Instructions:
1. Mix flour and salt in a bowl.
2. Gradually add ghee/oil and lukewarm water to form a dough.
3. Divide the dough into 6-8 equal portions.
4. Roll each portion into a ball and flatten slightly.
5. Place 1/4 cup of the kale-corn filling in the center of each paratha.
6. Fold the edges over the filling, forming a triangle or square shape.
7. Cook on a non-stick pan or griddle over medium heat for 2-3 minutes per side.
8. Serve hot with your favorite accompaniments.
Cooking Time: 10-12 minutes (depending on size and thickness)
Kale and Spinach Palak Paneer
Palak paneer is a popular Indian dish that combines the creaminess of spinach with the mild flavor of paneer (Indian cheese). This recipe adds kale to the mix, creating a nutritious and flavorful twist on the classic.
Ingredients:
– 1 bunch kale, stems removed and chopped
– 1 package frozen spinach, thawed and drained
– 250g paneer, cut into small cubes
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pan, melt butter over medium heat. Add onion and cook until translucent.
2. Add garlic, cumin, and coriander. Cook for 1 minute.
3. Add kale and spinach. Cook until wilted, about 5 minutes.
4. Stir in coconut milk and bring to a simmer.
5. Add paneer cubes and cook until heated through, about 2-3 minutes.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves.
8. Serve hot over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Kale and Mushroom Biryani
This recipe combines the earthy flavors of mushrooms with the nutty taste of kale, all wrapped up in a fragrant basmati rice dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons ghee or vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups kale leaves, stems removed and chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat ghee or oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add garlic and mushrooms; cook until mushrooms release their moisture and start to brown.
3. Stir in kale, cumin, coriander, and salt. Cook until kale is wilted.
4. Add rice and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked.
5. Fluff with a fork and garnish with cilantro.
Cooking Time: 30-40 minutes
Kale and Peas Pulao with Cashews
This pulao is a perfect blend of healthy greens, sweet peas, and crunchy cashews. This recipe is quick, easy, and packed with nutrients.
Ingredients:
– 1 cup long-grain rice
– 2 cups water
– 1 bunch kale, stems removed and chopped
– 1 cup fresh or frozen peas
– 1/4 cup cashews, chopped
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the chopped kale and cook until wilted, about 3-4 minutes.
3. Add the peas, rice, and water to the saucepan. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid has been absorbed.
5. Fluff the pulao with a fork and stir in chopped cashews. Season with salt to taste.
Cooking Time: 20 minutes
Kale and Onion Uttapam
A flavorful and nutritious twist on traditional Indian-style pancakes, this Kale and Onion Uttapam recipe combines the earthy taste of kale with the sweetness of onions. Perfect for a healthy breakfast or brunch option.
Ingredients:
– 1 cup kale leaves (stemmed and chopped)
– 1 medium onion, finely chopped
– 2 cups whole wheat flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– 1 tablespoon vegetable oil
Instructions:
1. In a bowl, combine kale, onions, flour, baking powder, and salt.
2. Gradually add lukewarm water to form a thick batter.
3. Heat the oil in a non-stick pan over medium heat.
4. Pour in the batter to form a circular shape.
5. Cook for 1-2 minutes or until the edges start to curl.
6. Flip and cook for another minute, until golden brown.
Cooking Time: 3-4 minutes per side
Kale and Carrot Thoran
Thoran is a popular Kerala dish that’s perfect for health-conscious foodies. This kale and carrot thoran recipe is a flavorful and nutritious twist on the classic, with the added crunch of toasted coconut.
Ingredients:
– 1 bunch of curly kale, stems removed and discarded, leaves chopped
– 2 medium carrots, peeled and grated
– 1 small onion, finely chopped
– 1/4 cup of freshly grated coconut
– 1 tablespoon of vegetable oil
– Salt, to taste
– 1/4 teaspoon of turmeric powder
Instructions:
1. Heat the oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
2. Add the chopped kale and grated carrots. Stir well to combine.
3. Add the toasted coconut, salt, and turmeric powder. Stir-fry for 5 minutes, or until the vegetables are tender.
4. Serve hot with steamed rice or roti.
Cooking Time: 15-20 minutes
Kale and Beetroot Raita
This Indian-inspired raita combines the earthy sweetness of beetroot with the nutty flavor of kale, all wrapped up in a cooling yogurt sauce. Perfect for hot summer days or as a side dish to spice up your meal.
Ingredients:
– 2 cups cooked kale, chopped
– 1 large beetroot, peeled and grated
– 1 cup plain yogurt
– 1/4 teaspoon ground cumin
– Salt, to taste
– 1 tablespoon lemon juice
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. In a blender or food processor, combine kale, beetroot, yogurt, cumin, salt, and lemon juice.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning if necessary.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve cold, garnished with chopped cilantro if desired.
Cooking Time: 10 minutes
Kale and Paneer Stuffed Naan
This recipe combines the nutty flavor of kale with the creaminess of paneer, all wrapped up in a crispy naan bread. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 teaspoon active dry yeast
– 3/4 cup lukewarm water
– 1/2 cup kale, stems removed and chopped
– 1/2 cup paneer, crumbled
– 1 tablespoon butter, melted
– 1 egg, beaten (for egg wash)
Instructions:
1. In a mixing bowl, combine flour, salt, sugar, and yeast.
2. Gradually add lukewarm water to form a dough. Knead for 5 minutes.
3. Roll out the dough into a thin circle.
4. Place chopped kale and crumbled paneer in the center of the dough.
5. Fold the dough over the filling, forming a triangle or rectangle shape.
6. Brush with melted butter and beaten egg (for egg wash).
7. Cook on a non-stick skillet or tava for 2-3 minutes per side, until golden brown.
Cooking Time: 8-10 minutes
Kale and Quinoa Upma
This recipe combines the nutritional benefits of kale and quinoa with the comforting warmth of upma, making for a satisfying breakfast or snack option.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– Salt, to taste
– Optional: 1/4 teaspoon red chili powder for added spice
Instructions:
1. Rinse the quinoa and cook according to package instructions using 2 cups of water.
2. Heat oil in a large pan over medium heat. Add onion and garlic; sauté until softened, about 3-4 minutes.
3. Add chopped kale to the pan and stir-fry until wilted, about 5 minutes.
4. Once quinoa is cooked, add it to the pan with kale mixture. Stir well to combine.
5. Season with salt and optional red chili powder to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: Approximately 20-25 minutes
Kale and Mango Chutney Wrap
A flavorful fusion of healthy greens and sweet mango, this wrap is perfect for a quick and satisfying lunch or snack.
Ingredients:
– 1 large kale leaf, stems removed and chopped
– 1/2 cup cooked black beans, warmed
– 1/4 cup mango chutney (homemade or store-bought)
– 1 whole wheat tortilla
– 1 tablespoon olive oil
– Salt to taste
– Optional: avocado slices, crumbled feta cheese
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chopped kale and cook until wilted, about 3-4 minutes.
3. Warm the black beans in the microwave or on the stovetop.
4. Assemble the wrap by spreading the mango chutney on one half of the tortilla, followed by the cooked kale and black beans.
5. Top with optional avocado slices and crumbled feta cheese (if using).
6. Fold the tortilla in half to enclose the filling.
Cooking Time: 10 minutes
Enjoy your delicious and nutritious Kale and Mango Chutney Wrap!
Summary
Get ready to spice up your kale game with these 20 Indian-inspired recipes! From hearty stews and curries to crispy snacks and savory breads, there’s something for every kale lover. Try combining sautéed kale with potatoes and Indian spices in a flavorful stir-fry or blending it into a creamy coconut curry. Or go bold with spiced kale pakoras and mint chutney or garlicky kale saag with paneer. Whether you’re a seasoned cook or a beginner, these recipes are sure to bring the heat!
