Entree: India – Kashmir – कश्मीरी साग ➤ Kashmiri Saag (A slow-cooked leafy greens curry from Kashmir made with mustard and spinach, aromatics and warming spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) mustard greens, stems removed and roughly chopped
- 8 oz (225 g) spinach, washed and roughly chopped
- 2 tbsp (30 ml) mustard oil or ghee
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 inch (2.5 cm) piece ginger, minced
- 2 green chilies, slit lengthwise
- 1 tsp (5 g) cumin seeds
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (2 g) Kashmiri red chili powder
- 1/2 cup (120 ml) plain yogurt, lightly beaten
- 1/2 cup (120 ml) water, more as needed
- 1 to 1 1/2 tsp (6–9 g) salt, to taste
- 1 tbsp (15 ml) ghee for finishing (optional)

Instructions

1. Wash and chop the mustard greens and spinach; drain well. In a large pot, heat mustard oil or ghee over medium heat until hot.
2. Add cumin seeds and let them sizzle briefly, then add the chopped onion. Sauté until soft and translucent, about 5–6 minutes.
3. Stir in garlic, ginger and slit green chilies; cook 1–2 minutes until aromatic. Add turmeric and Kashmiri red chili powder and mix briefly to toast the spices.
4. Add the mustard greens and spinach to the pot, stir to combine and wilt for 2–3 minutes. Pour in 1/2 cup (120 ml) water, cover, and simmer on low for 15–20 minutes until greens are tender.
5. Lower the heat and stir in the beaten yogurt in a steady stream, mixing thoroughly to avoid curdling. Simmer gently 3–5 minutes until the flavors meld; add salt to taste and adjust consistency with a little more water if needed.
6. Finish with 1 tbsp (15 ml) ghee if using, give a final stir, and serve hot with steamed rice, makki roti, or naan.