Chile-spiked potatoes with turnip greens (Aloo shalgam ka saag) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 582) by Raghavan Iyer

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Notes about this recipe

  • Eat Your Books

    Can substitute mustard greens or collard greens for turnip greens; and paneer for potatoes. The book’s recommended garam masala is Bangala p.26.

  • jenburkholder on May 10, 2024

    These were very good. Used frozen turnip leaves and substituted a Nepali masala for the bangla masala, which worked well and went with the rest of the (Nepali-inflected) meal.

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