Weeknight Aloo Gobi Saag


Whenever I am craving Indian food, a golden saag always appears in my mind's eye. This aloo saag recipe features 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.

close up view of Aloo Gobi Saag with potatoes, cauliflower, peppers and herbs in a pan
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins


  • 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


  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. Mix in curry leaves, cumin, mustard seeds, and turmeric.

  2. 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.

  3. Stir collard greens into potato 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. 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.

Nutrition Facts (per serving)

311 Calories
5g Fat
60g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 311
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 11%
Cholesterol 8mg 3%
Sodium 204mg 9%
Total Carbohydrate 60g 22%
Dietary Fiber 14g 51%
Total Sugars 9g
Protein 12g
Vitamin C 188mg 940%
Calcium 300mg 23%
Iron 6mg 31%
Potassium 1765mg 38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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