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Indian Delhi Saag
Yields 3 servings
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1 lbs chopped fresh mustard greens
1 lbs chopped fresh spinach
1/2 cup grass-fed butter or ghee
2 tps cumin seed
1 green chile pepper, seeded and diced
2 cloves garlic, chopped
2 tbsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
Melt butter or ghee in a large skillet or wok over medium-high heat.
Add and stir cumin seed, chile pepper, garlic, and turmeric.
Gradually stir in mustard greens and spinach, a little at a time, adding the stems and thicker leaves first. Stir until all greens have been added and are 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.
Yields 3 cups.
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