- 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
- 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.
- 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
recipepes.com
Weeknight Aloo Gobi Saag, recipe
PT15M
PT1H
5
455 calories
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