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PURSLANE & ALOO CURRY (NORTH INDIAN STYLE)
A comforting North Indian curry combining tangy purslane and tender potatoes, cooked in a warm, spiced gravy.
Here's the podcast summary
Ingredients
60–70 g purslane leaves
1 potato (diced)
1 onion (chopped)
1 tomato
1 tsp ginger-garlic paste
¼ tsp turmeric
½ tsp coriander powder
¼ tsp chilli powder
1 tsp mustard oil
Salt
Method
Heat oil, sauté onions until golden.
Add ginger-garlic paste.
Add potato and spices, cook partially.
Add tomato and purslane leaves.
Cover and cook until potatoes are soft.
Benefits
Provides fibre and resistant starch
Supports satiety and digestive health
Balanced micronutrient profile
Who Can Eat It
General population
Ideal For
Simple home-style balanced meals
Best Time to Consume
Lunch
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