Weeknight Aloo Gobi Saag

4.50 (4)
⏱ 50 mins 🍽 Serves 4 🌶 indian 🏷 Main course

This simple Indian dinner combines cauliflower, potatoes and collard greens in a single pan. The dish is flavoured with toasted cumin and mustard seeds, fresh ginger, garlic and curry leaves, then simmered with tomatoes. It's a flavourful, vegetarian main course that comes together in under an hour, perfect for a busy evening. The greens are stirred in at the end for a fresh finish.

Weeknight Aloo Gobi Saag

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

Method

  1. Warm the ghee in a deep skillet. Cook the sliced onion until it turns translucent, about 5 minutes. Stir in the grated ginger and crushed garlic and cook for about 1 minute until aromatic. Add the curry leaves, cumin seeds, mustard seeds and ground turmeric.
  2. Place the potato and cauliflower cubes and the chopped red chiles into the skillet. Cook while stirring for about 5 minutes until they begin to brown. Pour in the chopped tomatoes, cover the pan with a lid and lower the heat. Leave to cook for about 20 minutes until the vegetables are soft.
  3. Mix the chopped collard greens into the potato and cauliflower mixture. Put the lid back on and cook until the greens have wilted, about 2 minutes. Finish by seasoning with salt and ground black pepper.

Nutrition (per serving)

Calories311 kcal
Fat5 g
Sugars9 g
Protein12 g
Sodium204 mg

Recipe details

CategoryMain course
Cuisineindian
AuthorTry This Recipe!