Sisnu ra Aloo Ko Tarkari (Nettle and Potato Curry)

Ingredients

• 2 cups (200g) fresh nettles, washed and chopped 2 cups (200g) fresh nettles, washed and chopped
• 2 medium-sized potatoes, peeled and cubed 2 medium-sized potatoes, peeled and cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 4g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic and grated ginger. Cook for a minute until fragrant.
4. 4.
   Add turmeric powder, coriander powder, and red chili powder. Stir well to combine.
5. 5.
   Add chopped tomatoes and cook until they turn soft and mushy.
6. 6.
   Add the cubed potatoes and chopped nettles. Mix well to coat them with the spices.
7. 7.
   Season with salt and cover the pan. Cook for about 15-20 minutes or until the potatoes are tender.
8. 8.
   Once the potatoes are cooked, remove from heat and garnish with fresh cilantro.
9. 9.
   Serve hot with steamed rice or roti.

Treat your ingredients with care...

• Nettles — When handling fresh nettles, it is recommended to wear gloves to avoid stinging. After washing, blanch the nettles in boiling water for a minute to remove any bitterness before using them in the recipe.

Tips & Tricks

• If fresh nettles are not available, you can use frozen nettles as a substitute.
• Adjust the amount of red chili powder according to your spice preference.
• Squeeze some lemon juice over the curry before serving to add a tangy twist.
• For a creamier texture, you can add a splash of coconut milk towards the end of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve Sisnu ra Aloo Ko Tarkari hot with steamed rice or freshly made roti. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Sisnu ra Aloo Ko Tarkari in a vibrant serving dish to showcase its beautiful green color. Pair it with a side of steamed rice or roti and garnish with a sprig of fresh cilantro for an appealing presentation.