About this recipe:Saag is a curry of cooked mustard or similar 'bitter' greens (kale, turnip greens), and spinach or similar mild greens (chard, beet greens). Any combination of greens works! Use more spices and chillies for spicy saag, or less for mild.
2 teaspoons cumin seed
1 green chilli, seeded and diced
2 cloves garlic, chopped
2 tablespoons ground turmeric
500g chopped fresh mustard greens
500g chopped fresh spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
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Method Prep:30min › Cook:20min › Ready in:50min
In a large frying pan or wok, melt butter over medium-high heat, and cook and stir cumin seed, chilli, garlic and turmeric until fragrant, about 2 minutes.
Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.