Weeknight Aloo Gobi Saag recipe
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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 ½ (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
Nutrition Info
- 311.3 caloriescarbohydrate: 60.4 gcholesterol: 8.2 mgfat: 4.8 gfiber: 14.2 gprotein: 12 gsaturatedFat: 2.2 gservingSize: -sodium: 203.8 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Weeknight Aloo Gobi Saag
Directions
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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.