Description
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
- 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
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.
Prep Time: 15 mins
Cook Time: 33 mins
Total Time: 48 mins
Servings: 4