Mustard and cumin seeds pop and sizzle alongside cauliflower, potatoes, and wilted collard greens in this weeknight aloo saag recipe.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
311 Calories
Recipe Instructions
Step 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.
Step 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.
Step 3
Stir collard greens into potato mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.
Ingredients
salt and ground black pepper to taste
1 onion, sliced
1 teaspoon ground turmeric
1 clove garlic, crushed
1 tablespoon cumin seeds
1 tablespoon ghee (clarified butter)
6 fresh curry leaves
4 potatoes, cut into 1-inch cubes
1 (3 inch) piece fresh ginger, grated, or to taste
1 teaspoon black mustard seeds
1 head cauliflower, cut into 1-inch cubes
2 red chiles, finely chopped
1 (1 pound) package trimmed and chopped collard greens, or to taste
