Spinach Mustard Greens

Share
4 Ratings
37 Reviews
Print
Recipe By Vahchef
25 m
4 servings
29.6 Cals

Pomfret Chettinad Fish Fry

Chettinad Fish Fry with unique flavors of pomfret fish tastes even more delicious and ser...

Arbi With Sambhar Masala

This sweet and tangy South Indian sauce made with arbi ie colacassia is to be had and to ...

Vala Chi Birda

Simple, nutritious Maharashtrian dish made with fresh or dried field beans cooked in a mi...

Hyderabadi Mirchi Ka Salan

Mirchi ka salan is a hyderabadi delicacy which is generally made as an accompaniment for ...

Fish Fry South Indian

Fish Fry Cooked in South Indian Style or chepala vepudu, is a popular South Indian food r...

Chicken Tariwala Recipe

This is a classic Punjabi recipe, and I have seen many Punjabi ladies make this recipe to...

Spinach Mustard Greens Recipe, Palak Sabji, How To Make Spinach Mustard Greens Recipe

Name: Spinach mustard greens
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 4

I like to combine spinach and mustard greens in this classic Punjabi curry.

Green leaves of mustard are used like spinach and made into a delicious sag

About Recipe

Bachchali koora koora, Pasalai keerai Kuzhambu, Palang sag torkari

How to make Spinach mustard greens

(4 ratings)

37 reviews so far

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Spinach

Servings : 4 persons
Published date : March 16, 2019

Ingredients used in Spinach mustard greens
• Salt - to taste.
• Hing - 1 tea spoon.
• Spring onions(chopped) - 1 bunch.
• Green chillies(chopped) - 4 numbers.
• Garlic & ginger(chopped) - 1 tablespoon.
• Urad dal(washed) - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Mustard oil - 2 tablespoons.
• Celery - 1/4 bunch.
• Mustard greens(chopped) - half bunch.
• Spinach(chopped) - 1 bunch.
• Nutmeg powder - 1 tea spoon.
Method:
Rinse chop the greens roughly. In a pan put mustard oil ,when hot add mustard seeds,cumins seeds till they crackle.Add urad dal to it saute till golden in color. Further to the tempering add chopped ginger garlic,spring onions ,green chillies,salt hing ,Mix it well add all the green vegetables. Reduce the flame and cook them without the lid on .Allow it cook (add little water if the mixture dries out). Once greens are cooked add a pinch of nutmeg powder to enhance its taste. Add chopped onion lime juice before serving.

kewlguyrocking Posted on Wed Apr 16 2008

Thanks a lot sanjay garu !! :)

Reply 0 - Replies

DrPlum Posted on Wed Apr 16 2008

Love the cooking tips. Please can you place a list of ingredients on the left of your reciepes.

sawye1234 Posted on Thu Apr 17 2008

you can find the ingredients for the recipes at vahrehvah dot com

DrPlum Posted on Thu Apr 17 2008

Thanks

cachouski Posted on Mon Apr 21 2008

its pucka!

Kurt Thomas Posted on Wed Apr 23 2008

when he sais a pintch he puts so much :D

Vivek Anand Posted on Thu Apr 24 2008

Hi Chef; what is mustard leaves, I mean in North American stores, what do they call it? is it Kale?

zut212 Posted on Fri Apr 25 2008

NO! Kale isn't the same as Mustard greens. mustard greens are more pungent than kale. also, i think that mustard greens need a *lot* of cooking, since their cell walls are thicker.

I love this site, Ustaad-ji! You're the new Ravi Shankar for cultural diplomacy. Regarding *MY* saag recipe: 1. I use mustard greens, with minimal stems. 2. spinach. 3. onions/garlic/ginger. 4. salt 5. red chili powder. NOTHING else.

(CONT) Meanwhile, i add the sauteed onions (and minimally sauteed garlic/ginger). At the end, I blend it up to smooth it out

sergeantyeti Posted on Sun Apr 27 2008

Looks delicious.

ceridwenmarian Posted on Wed May 28 2008

Great site! Always love vahchef's videos, especially the very generous "pinches" ;p What is the ingredient he puts in after the cumin at 1:19? I couldn't catch the name...