• 1 tablespoon ghee (clarified butter)
  • 1onion, sliced
  • 1 (3 inch) piece fresh ginger, grated, or to taste
  • 1 clove garlic, crushed
  • 6fresh curry leaves
  • 1 tablespoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 teaspoon ground turmeric
  • 4potatoes, cut into 1-inch cubes
  • 1 head cauliflower, cut into 1-inch cubes
  • 2red 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
  • Directions

  • Step 1

    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.


  • Step 2

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

  • Cook's 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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