Name: Potatoes and Mustard Greens with Ginger and Garlic (Aloo Aur Sarson Ka Saag)
Yield: Serves 6
Cuisine: India
Ingredients: 2 tablespoons canola oil; 4 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), finely chopped; 4 large cloves garlic, finely chopped; 1 pound fresh mustard greens, finely chopped (see Tip); 2 teaspoons coarse kosher or sea salt; 1 teaspoon cayenne (ground red pepper); 1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; 1 teaspoon Punjabi garam masala; 2 tablespoons tomato paste

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I love the starchy pieces of potato nestled among the bitter-tasting greens, and find this curry to be a great accompaniment to Wok-Seared Chicken Breasts with a Fennel-Tomato Sauce. Unless a vegetable curry has legumes in it, I consider it a side dish and match it with a protein-based main course.

Ingredients

1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning
2 tablespoons

Asia
India
Main course
Side dish
Gluten-free
Vegan

Method

Drain the potatoes and pat them dry with paper towels.
Heat the oil in a large skillet over medium heat. Add the potatoes, ginger, and garlic, and stir-fry until the potatoes are light brown around the edges, 8 to 10 minutes.
Add a few handfuls of the mustard greens, cover the skillet, and let the greens wilt in the built-up steam, 3 to 5 minutes. Add th

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Ingredients

Method

Part of