By Varsha Mathur

November 2020


  • 1 bunch of spinach (washed)
  • 1⁄2 bunch of dino kale (washed)
  • 1⁄2 bunch of green chard (washed)
  • 1 jalapeno
  • 5 cloves of garlic (chopped)
  • 1 inch piece of ginger* (grated)
  • 1 pack of baby potatoes (about 20 small potatoes)*
  • 1 red onion finely chopped
  • 4 tbsp of olive oil
  • 1 tsp of cumin seeds
  • 2 tbsp of fresh whole cream
  • 1⁄2 tsp turmeric
  • 1⁄2 tsp garam masala
  • 1 tsp salt
  • 1 tbsp butter


  • In a food processor, add the spinach, kale, chard, and jalapeno, and
    chop finely. Once chopped, take out and place in a bowl.
  • Take the baby potatoes, prick them a little with a fork, and pan fry them
    with a little salt until they are almost cooked. Alternatively you can
    roast the potatoes as well.
  • Take a pan, add all the oil, when the oil gets warm, add cumin seeds,
    when they splutter, add the onion. Let the onion brown a little and then
    add ginger and garlic. Once they cook a little, add the spices; turmeric,
    garam masala, and salt.
  • Now add the chopped greens and mix together. Let it simmer, covered
    for 5 minutes and add the potatoes and 1⁄2 cup of water to it. Stir
    everything, cover and let cook for 20 minutes.
  • Once the potatoes seem cooked enough, transfer everything to a bowl
    and garnish it with a drizzle of cream and serve.