Weeknight Aloo Gobi Saag

Weeknight Aloo Gobi Saag
  • 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


  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.

03/25/2018
Weeknight Aloo Gobi Saag, recipe PT15M PT1H 5 455 calories

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