Weeknight Aloo Gobi Saag

Name: Weeknight Aloo Gobi Saag
Ingredients: 1 tablespoon ghee (clarified butter); 1 onion, sliced; 1 (3 inch) piece fresh ginger, grated, or to taste; 1 clove garlic, crushed; 6 fresh 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 red chiles, finely chopped; 1/2 (14.5 ounce) can chopped tomatoes; 1 (1 pound) package trimmed and chopped collard greens, or to taste; salt and ground black pepper to taste

14 ingredients

2 steps

Ingredients

1 tablespoon ghee (clarified butter)
1 onion, sliced
1 (3 inch) piece fresh ginger, grated, or to taste
1 clove garlic, crushed
6 fresh 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 red chiles, finely chopped
1/2 (14.5 ounce) can chopped tomatoes
1 (1 pound) package trimmed and chopped collard greens, or to taste
salt and ground black pepper to taste

Directions

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. Add 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.
2

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