Weeknight Aloo Gobi Saag

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

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
• 0.5 (14.5 ounce) can chopped tomatoes

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.