Baby Mustard Greens Indian Stir Fry

Deeba Rajpal
Deeba Rajpal|
Last updated on Jan 10th
Quick, as spicy as you like it, simple and fuss free. Fresh produce is one of the highlights of winter in North India, and mustard greens a quintessential favourite.
  • Prep Time15Minutes
  • Cooking Time30Minutes
  • Serves4people

Recipe Ingredients

  • 750g baby mustard greens, leaves picked
  • 1 1/2 tbsp mustard oil
  • 1 whole dried red chili
  • 1/2 tsp asafoetida
  • 4 cloves garlic, finely chopped
  • 3 green chillies, finely sliced
  • 1 medium tomato, chopped
  • Salt to taste

Recipe Preparation

  1. Wash and spin the baby mustard leaves in a salad spinner to get rid of extra water. {You can chop the leaves if you like}
  2. Heat oil in a wok, add the whole red chili when the oil reaches smoking point, and discard it once it blackens.
  3. Add asafoetida, green chilies and tomato to oil and stir fry to mix.
  4. Add all the leaves, reduce heat to simmer and cover and cook for 5-7 minutes until the leaves wilt.
  5. Open, season with salt, stir to mix well, and simmer for another 10 minutes or so until the leaves are cooked.
  6. Increase heat and stir fry until quite dry. Taste and adjust seasoning.
My Tip: Use any seasonal greens.