Weeknight aloo gobi saag

    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.

    2 people made this

    Serves: 4 

    • 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

    Prep:15min  ›  Cook:33min  ›  Ready in:48min 

    1. 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.
    2. Pour spinach or spring greens into the vegetable mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.

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