Weeknight Aloo Gobi Saag
Description
Mustard and cumin seeds pop and sizzle alongside cauliflower, potatoes, and wilted collard greens in this weeknight aloo saag recipe.
Ingredients
•
1 tablespoon ghee (clarified butter)
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1 onion, sliced
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1 (3 inch) piece fresh ginger, grated, or to taste
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1 clove garlic, crushed
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6 fresh curry leaves
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1 tablespoon cumin seeds
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1 teaspoon black mustard seeds
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1 teaspoon ground turmeric
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4 potatoes, cut into 1-inch cubes
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1 head cauliflower, cut into 1-inch cubes
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2 red chiles, finely chopped
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1/2 (14 1/2 ounce) can chopped tomatoes
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1 (1 pound) package trimmed and chopped collard greens, or to taste
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salt and ground black pepper to taste
Directions
1
Heat ghee in a deep skillet over medium-high heat. Fry onion until translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Mix in curry leaves, cumin, mustard seeds, and turmeric.
2
Add potatoes, cauliflower, and chiles; cook and stir until golden brown, about 5 minutes. Add tomatoes and cover with a lid. Reduce heat to low and cook until vegetables are tender, about 20 minutes.
3
Stir collard greens into potato mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.