My F&W
quick save (...)
Indian-Style Mustard Greens. Photo © David Malosh
© David Malosh

Indian-Style Mustard Greens

  • SERVINGS: 4 to 6

Cooks in northern India make this dish, called sarson ka saag, when winter greens are in season. Sanjeev Kapoor's daughters like spreading the greens on makki ki roti (cornmeal bread), adding a cheese topping and grilling the bread to make a kind of pizza.

video Video: Sanjeev Kapoor demonstrates a traditional way to make mustard greens

  1. 1 1/4 pounds mustard greens, stemmed, or broccoli rabe, trimmed and chopped
  2. 1/2 pound cleaned spinach
  3. 2 tablespoons cornmeal
  4. 6 garlic cloves, chopped
  5. 4 jalapeños, seeded and finely chopped
  6. One 2-inch piece of fresh ginger, peeled and chopped
  7. 2 red onions, finely chopped
  8. 1/4 cup vegetable oil
  9. Salt
  1. Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for 30 seconds. Drain the greens, transfer to a food processor and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl.
  2. Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop.
  3. In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and serve.
Serve With Naan or makki ki roti.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.