Potatoes and Greens Palya (Dry Sabzi)

# of servings:  4
Preparation Time:  10 mins	Cook Time:  15 mins

This unique, versatile delicacy has a distinct flavor, and is quick to make!  It complements rice, roti, poori, or chapatis.  But the best combination is - this potato sabzi along with Yogurt Rice.  Try it to believe it! 

Ingredients:

• Potatoes - 10 medium
• One of the greens - 1.5 cups
• Swiss Chard (or) Arugula (or) Spinach (or) Collards (or) Kale 
• Paanch Puran spice mix - 2.5 tsp (it is a combination of the below 5 things in equal proportions)
• Mustard seeds - 0.5 tsp
• Cumin - 0.5 tsp
• Fennel seeds - 0.5 tsp
• Fenugreek seeds - 0.5 tsp
• Kalonji (Black Nigella) seeds - 0.5 tsp 
• Green chilli paste - 1.5 tsp 
• Turmeric - 1 tsp 
• Ginger garlic paste - 1.5 tsp (optional) 
• Salt 

Method:

• Chop potatoes into cubes
• Chop the chosen type of greens
• Heat 2 tsp of oil, splutter the paanch puran spice mix ('Saute' mode in IP)
• Add green chilli paste, and ginger-garlic paste (if using) and saute
• Add turmeric powder and saute
• Add the chopped RAW potatoes and saute for 5-7 minutes or until done
• Add the chopped greens and salt
• Mix well and turn off heat when the greens start wilting
• Serve hot with rice, roti, poori, or chapati.  Pairs especially well with Yogurt Rice! 

Tips and Tricks:

• Leaving the potato skins will help alleviate the bloating and gassy feeling.  Optionally, they can be peeled before chopping, if preferred
• Each green imparts a distinct flavor to the dish.  So using only one type of green with the potatoes is the best option
• Thicker greens like kale and collards take a little longer to wilt.  Thinner greens like Swiss Chard, and spinach will wilt to the heat of the potatoes itself
• When greens come in contact with salt, they release water that aids in faster cooking as well 

Pictures: 

Final Outcome: