Print: Weeknight Aloo Gobi Saag

Whenever I am craving Indian food, a golden saag always appears in my mind's eye. This aloo saag recipe features popping mustard and cumin seeds sizzling alongside soft, sweet potatoes or cauliflower, adorned with wilted collard greens. Saag dishes are most commonly eaten in the Indian subcontinent in Nepal, Odisha, and West Bengal. It's traditionally served with a maize flour roti, fluffy naan, or chapati in the Punjab region, where it's most commonly eaten.

Prep

30 min

Cook

61 min

Servings

Difficulty

Hard

Ingredients

1 tablespoon ghee , clarified butter
1 onion , sliced
1 , 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
½ , 14.5 ounce
1 , 1 pound
salt and ground black pepper to taste

Instructions

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.

Nutrition per serving

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