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Weeknight Aloo Gobi Saag

"Whenever I am craving Indian food, a golden saag always appears in my mind's eye. Popping mustard and cumin seeds sizzling alongside soft sweet potatoes or cauliflower, adorned with wilted collard greens. Saag dishes are most commonly eaten in the Indian subcontinent in Nepal, Odisha, and West Bengal. It's traditionally served with a maize flour roti, fluffy naan, or chapati in the Punjab region, where it's most commonly eaten."

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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 48M

• 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.

Notes :

• Saag isn't just limited to spinach. In fact, saag means any greens – broccoli, mustard leaves, collard greens, or spinach.
• Fresh or dried curry leaves both work in this recipe.
• Feel free to use any chiles of your choice.
• Try serving it with mango chutney, cool raita or yogurt, and aromatic basmati rice.
• Substitute vegetable oil for ghee, if desired.

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