Kale and Potatoes

Aloo Methi is a favorite Indian dish in our household for dinner with rotis, but since fresh methi/ fenugreek leaves are best bought in the fall and winter months, I decided to put a slightly healthy-ish and easy to make spin on it. I present to you Aloo Kale that is potatoes and kale made in the oven in less than 30 minutes with the same flavors of a fresh fenugreek leaves.

This recipe is really easy and packs in all the flavors of a good indian dish that once can hope for. The one thing that I would highly recommend – actually make that two: par boiling the potatoes and wilting the kale in the same water and using mustard oil. Using mustard oil really elevates all the flavors of the spices.

The easiest step in this dish is that you can put  it in a sheet pan, toss in the spices and oil. preheat the oven and stick the tray in there for 20 minutes. Indian cooking really does not get easier than this.

Sheet Pan Potato Kale

a spin on aloo methi -a family favorite
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner
Cuisine: Indian
Keyword: easy, gluten free, healthy, lentils, 5 ingredients or less, healthy, one pan meal, vegan, vegetarian
Servings: 4 people


  • 3 medium potatoes diced into cubes with skin
  • 1 hearty bunch of kale washed and chopped can use 2 bunches as well
  • 2 garlic cloves minced
  • 1 tbsp mustard oil use vegetable oil instead if preferred
  • 2 tsp salt
  • 1 tsp turmeric powder/ haldi
  • 1 tsp red chilli powder
  • 1 tsp garam masala powder
  • 2 tsp dry fenugreek leaves
  • 1 1/2 tsp amchur powder/ dry mango powder you can squeeze lemon juice at the end instead if amchur not at hand


  • Boil a pan of water with some salt and 1/2 tsp turmeric powder.
  • Add the potatoes and cook on medium high for 3 minutes. Take off the heat and strain resrving the water.
  • To the hot water add the kale and take it out after 2 minutes.
  • Drain both kale and potatoes well and spread it out on a oiled sheet pan ( I usually spray some cooking spray to avoid burning).
  • Now mix in all the spices and garlic into the mustard oil and whisk well. Pour over the vegetables and toss well.
  • Now preheat oven to 350 F/ 180C with rack in the middle.
  • Place the tray in and let it cook for 20 minutes- at the ten minute mark. Toss the vegetables and turn the tray to allow for even cooking.
  • Check for seasoning. Add salt to taste and squeeze lemon juice right before serving if not using amchur powder.

Serve this with homemade rotis, tortillas or rice with a bowl of lentils recipe here.

Indian food will no longer be daunting when you can make it in a sheet pan.  Hope you give this a try and as always would love to hear from you. For more recipes click here. Enjoy!

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