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Indian cooking / Dishes / Mustard Greens with Ginger, Garlic & Chillies
Mustard Greens with Ginger, Garlic & Chillies ()

Mustard Greens with Ginger, Garlic & Chillies

Vegetarian

A quick dry-style mustard greens dish cooked with ginger, garlic and green chilli. It tastes peppery and pungent, with fresh chilli heat.

Ginger garlic paste

20 gFried with the chilli paste (step 3)
01
Ginger garlic paste · Adrak Lahsun PasteMake it: Ginger & Garlic Paste →
20 g4 teaspoons
aromatic
Weigh it as a paste; it goes into the hot oil with the chilli paste.

Everything else

01
Mustard leaves · Sarson
600 g
vegetable
02
Vegetable oil · Tel
14 g1 tablespoon
oil/fat
03
Green chilli · Hari Mirchblitzed to a paste
12 g2 chillies
vegetable
04
Salt · Namak
to taste
salt

Method

  1. Wash 600 g mustard leaves, remove the stalks and chop the leaves roughly.
  2. Heat 13.5 g vegetable oil in a wide frying pan over medium heat.
  3. Add the ginger garlic paste (20 g) and 12 g green chilli paste and fry for 2–3 minutes, stirring.
  4. Add the chopped mustard leaves and cook over high heat for 3–4 minutes, stirring often, until they collapse and soften.
  5. Season with sea salt to taste and serve immediately.

Don't have something?

Mustard leaves
  • Mustard greens

    Same leafy vegetable; use the same weight, wash well and shred. Cook until wilted, 5-8 minutes.

  • Spinach

    Use the same weight; much milder, so add a pinch of mustard powder or a few mustard seeds for bite. Cook 2-3 minutes less.

  • Collard greens

    Use the same weight, shred finely; cook 5-8 minutes longer until tender. Bitterness is closer than spinach.

Vegetable oil
  • Peanut oil

    Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

  • Ghee

    Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

  • Mustard oil

    Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Ginger garlic paste
  • Ginger and garlic paste

    Use the same weight; the difference is only the order of the names.

  • Garlic paste

    Mix with an equal weight of ginger paste and use the same total weight.

  • Garlic

    For 20 g paste use about 10 g crushed garlic and 10 g grated ginger root with a splash of water. Add a little extra water if the dish looks dry.

Green chilli
  • Chilli powder

    Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

  • Dried red chilli

    Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Similar dishes

Boksa Pok
Pork with Mustard Leaves
Boksa Pok tastes porky, comforting and gently bitter with only a hint of chilli, while this dish tastes peppery and pungent with fresh green chilli heat.
  • Same: Boksa Pok shares mustard leaves as its main green with this dish.
  • Different: Boksa Pok adds pork with fat, short-grain rice as a thickener, ginger, bicarbonate of soda and chilli powder and is cooked as a stew, while this dish uses vegetable oil, ginger garlic paste and green chilli in a quick dry-style cook.
Wak Pura
Pork with Mustard Leaves and Rice
Wak Pura tastes savoury and porky with a rich, softened mustard-green sauce, while this dish is peppery, pungent and dry with fresh chilli heat.
  • Same: Wak Pura shares mustard leaves, green chilli and salt with this dish.
  • Different: Wak Pura adds pork, short-grain rice and bicarbonate of soda, lacks ginger garlic paste and added vegetable oil, and is a slow-cooked stew thickened with powdered rice rather than a quick dry-style dish.
Haak
Kashmiri Leafy Greens
Haak tastes tender, fragrant and savoury with warming dried spices, less peppery and pungent and with less fresh chilli heat than this dish.
  • Same: Haak shares vegetable oil, salt, chillies, ginger and leafy greens with this dish.
  • Different: Haak uses collard greens, asafoetida, ground ginger, chilli powder, dried red chilli and succh bari or Kashmiri garam masala, and it is gently simmered in a light liquor, while this dish uses mustard leaves, ginger garlic paste and fresh green chilli in a quick dry style.
Sarson da Saag
Classic Mustard Greens
Sarson da Saag tastes earthy and pleasantly bitter with mustard-oil pungency and buttery richness, while this dish tastes peppery and pungent with fresh chilli heat and no butter richness.
  • Same: Sarson da Saag shares mustard greens, green chilli, ginger and salt with this dish.
  • Different: Sarson da Saag adds spinach, radish leaves, amaranth leaves, basmati rice, cornstarch, mustard oil and butter, and it is slow-cooked to a purée rather than quickly dry-cooked; it also lacks garlic.