Weeknight Aloo Gobi Saag

Ingredients

• 1 tablespoon ghee , clarified butter
• 1 onion , sliced
• 1 piece fresh ginger , 3 inch
• 1 clove garlic , crushed
• 6 freshs curry leaves
• 1 tablespoon cumin seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon ground turmeric
• 4 potatoes , cut into 1-inch cubes
• 1 head cauliflower , cut into 1-inch cubes
• 2 reds chiles , finely chopped
• 0.5 cans chopped tomatoes , 14.5 ounce
• 1 package trimmed and chopped collard greens , 1 pound
• salt and ground black pepper to taste

Instructions

1. 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. 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. 3

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