The leeky dish – Potato Leek Sabzi

Potato Leek Sabzi

I finally struck gold on Saturday. Went to the McKinney Farmer’s Market and was able to get some fresh locally sourced veggies. See my haul below. One of the most interesting things I got were leeks. I bought them without really knowing what to do with them. But they were fresh and looked great and it was spring so I guess I just decided to “spring a leek”. Anyway, after I got home I remembered that there was a green onion/potato preparation that my mother used to make. Since leeks are essentially green onions on steroids (an Arnold Schwarzenegger green onion if you like), I figured I could give them a similar treatment. A transcontinental phone call later, the die was cast (Alea Jacta Est, as Caesar would have said).


The haul from the McKinney Farmer's Market

Here is the recipe. I took what my mom suggested and then modified it (added Tandoori Masala and Kasoori Methi). Worked out well and it turned out to be a pretty satisfying side dish that we had with Daal and Roti.

The beautiful leeks

INGREDIENTS (enough for 6 adults as a side dish)

4 leeks – the green part chopped up into inch long pieces. Use only two of the white bulbs and slice them really thin, save and use the other two for later.

3 medium potatoes – peeled and cut into small half inch cubes

1 tsp minced garlic

1 inch piece of ginger – peeled and minced

1/4 tsp red chili powder

1/2 tsp turmeric powder

Salt to taste

1 tsp tandoori masala

1 tsp kasoori methi (fenugreek)

Juice of 1 lemon (optional)


1. Heat the oil in a wok.

2. Add the cumin seeds till they start to darken.

3. Add the white sliced bulbs and saute till they turn translucent.

4. Add garlic and saute for 1 minute.

5. Add the green part of the leek and saute for 1-2 minutes.

6. Add the potatoes and salt, turmeric, chili and coriander powder.

7. Cover and let it cook. There should be enough water released from the greens to cook the potatoes.

8. Keep monitoring to make sure the potatoes are cooked but not overdone.

9. Add tandoori masala and kasoori methi. Cook uncovered for 1 minute.

10. Add lemon juice and serve hot.



Filed under Indian

4 responses to “The leeky dish – Potato Leek Sabzi

  1. I’m a huge leek fan, and have taken to growing them myself as they tend to be pricey. I’ve not seen leeks like yours, with the bulby end. Yours really DO look like spring onions on steroids. 🙂 I love to slice the white and light green parts of the leeks and slowly caramelize them until they are quite brown and a little crispy. I then save them and put them (a few at a time) on just about anything. Anything tastes better with crispy leeks. I’m eager to try your recipe.

    • Very cool. I will need to try caramelizing the leek like you suggested. Do you freeze the extras or do they stay well in a fridge?

      • We tend to go through them pretty fast, but still had them for a week in the fridge no problem. I imagine freezing would be okay since most of the water comes out while cooking, but they probably wouldn’t taste crispy anymore.

  2. Pingback: I’m finally a locavore (sort of) – Spinach/Mushroom Sabzi from locally sourced ingredients | foodydoody

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