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Mixed greens with mustard

Updated: Mar 5, 2023

A good side dish is always welcome. It completes the main course and should be a dish that folks reach for repeatedly. This is that side. There are a myriad of greens in the marketplace, fresh, healthy and delicious. This recipe takes advantage of that diversity of flavours and textures, from gentle spinach to spicy mustard greens and sour sorrel or gongura leaves. The greens are lightly cooked and are allowed to express their personalities in this dish. The light touch of spices compliments these flavours beautifully.

This is a wonderful cookbook that I categorize in the fabulous London Indian restaurants I want to eat at. A cookbook filled with some very traditional recipes, like this one, and some extraordinary contemporary recipes. Each of these is delicious, definitely a cookbook you will see me cook from again. For more delicious recipes from this cookbook click here.


1/2 lb spinach

1/2 lb mustard greens

1/2 lb red or green amaranth leaves or red chard

2 tablespoons mustard oil

1 teaspoon cumin seeds

2-3 garlic cloves, finely sliced

1 small onion, finely diced

1 tomato finely diced

2 tablespoons whole grain mustard, or Colemans mustard

Salt to taste

1/2 teaspoon sugar

1 1-inch piece of fresh ginger cut into thin batons

Cilantro, minced

Clean the leaves and chop them into thin ribbons. If the leaves are very tough, especially the mustard greens, separate them. Set aside.

Heat the oil in a large pan and add the cumin seeds and garlic. Add the onions after about 30 seconds and cook on medium heat till the onions are lightly golden.

Add the greens, starting with the toughest greens first and then working your way down to the tender spinach last. Cook till just wilted, we want a bright green dish, not an overcooked grey mush.

‘Add the tomato, salt, sugar and mustard and stir to mix everything well. Cook for about 30 seconds. Add the ginger and heat through. Serve immediately sprinkled with cilantro as a side with chapattis or naan or rice.

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