Mustard greens with ginger, chilli and garlic from The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India (page 120) by Mridula Baljekar

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Notes about this recipe

  • Ganga108 on June 19, 2025

    An easy enough dish to cook on a weeknight (about 60 mins to cook, much of it simmering time), and it goes well with rice and other curries. I added fenugreek leaves to the mustard leaves and spinach. I like the fact that Sarson ka Saag is an intense dish of greens - we can all do with more greens in our life :). To be honest, it was pretty AWESOME.

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