Potatoes and mustard greens with ginger and garlic (Aloo aur sarson ka saag) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 572) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Wok-seared chicken breasts with a fennel-tomato sauce (Kadhai tamatar murghi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book’s suggested garam masala recipe is Punjabi p.25.

  • jenburkholder on November 04, 2020

    Notes say: good, easy, not everyone a big fan.

  • TrishaCP on November 23, 2019

    A really delicious and repeat-worthy recipe. It is on the spicy side, but I love the heat and ginger with the mustard greens.

  • Laura on October 17, 2014

    Pg. 572. The flavors in this dish are really intense, in a good way. It was very spicy, as one might expect, given that a full tsp of cayenne pepper was included. The ratio of potatoes to greens was heavy on the potatoes and light on the greens. In the future, I'd prefer that it be greens with some potatoes, so I'd double the amount of greens and possibly cut back on the potatoes. It was a lovely, fragrant, delicious dish that I'd certainly make again.

  • amraub on February 12, 2012

    A lot of flavour for a simple side.

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