Weeknight Aloo Gobi Saag

Name: Weeknight Aloo Gobi Saag
Total time: 50
Yield: 4
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; 0.5 (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

Recipe by Try This Recipe! from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

•

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
•

0.5 (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

Instructions

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