Potatoes and Mustard Greens with Ginger and Garlic

Aloo Aur Sarson Ka Saag

Preparation info

  • Serves


    • Difficulty


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.


  • 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


  1. Drain the potatoes and pat them dry with paper towels.
  2. 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.
  3. 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