Weeknight Aloo Gobi Saag

• 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
• 1/2 (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. 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.
2. Pour collard greens into the vegetable mixture; replace the lid and cook until wilted, about 2 minutes. Season with salt and pepper.

ghee, onion, fresh ginger, clove garlic, curry, cumin seeds, black mustard seeds, ground turmeric, potatoes, cauliflower, red chiles, tomatoes, collard greens, salt

Taken from www.allrecipes.com/recipe/261824/weeknight-aloo-gobi-saag/ (may not work)