PURSLANE & ALOO CURRY (NORTH INDIAN STYLE)

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