Mustard and cumin seeds pop and sizzle alongside cauliflower, potatoes and wilted spinach in this weeknight aloo gobi saag recipe. Saag means any greens – try using broccoli, mustard leaves or spring greens if you don't have spinach.
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1 tablespoon ghee (clarified butter)
1 onion, sliced
1 (8cm) 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 2cm cubes
1 head cauliflower, cut into 2cm cubes
2 red chillies, finely chopped
200g tinned chopped tomatoes
450g trimmed and chopped spinach or spring greens
salt and freshly ground black pepper to taste
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Method Prep:15min › Cook:33min › Ready in:48min
Heat ghee in a deep pan over medium-high heat. Fry onion until softened, 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 chillies; 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 spinach or spring greens into the vegetable mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.