Weeknight Aloo Gobi Saag

asian chinese european french german indian korean main spicy savory umami hard medium

Prep

30 min

Cook

61 min

Total

91 min

Ingredients (14)

1 tablespoon ghee (clarified butter) g

1 onion, sliced g

1 (3 inch) piece fresh ginger, grated, or to taste g

1 clove garlic, crushed g

6 fresh curry leaves g

1 tablespoon cumin seeds g

1 teaspoon black mustard seeds g

1 teaspoon ground turmeric g

4 potatoes, cut into 1-inch cubes g

1 head cauliflower, cut into 1-inch cubes g

2 red chiles, finely chopped g

½ (14.5 ounce) can chopped tomatoes g

1 (1 pound) package trimmed and chopped collard greens, or to taste g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.

Stir collard greens into potato mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.