Kale/Mustard (Saag) Recipe

​Really easy Kale/Mustard greens recipe to pair perfectly well with masala rotis.

Healthy, nutritious and also great to make ahead in large quantities and eat for the week!!


  • ​Kale leaves - about 10 cups chopped
  • ​Spinach leaves - about 2 cups chopped (Optional)
  • ​Mustard Greens - about 2 cups chopped (OPtional)
  • ​Ginger grated - 2 Tbsp
  • ​Garlic minced - 2 Tbsp
  • ​Onions finely chopped - 1 cup
  • ​Green chilies finely chopped - 2 Tbsp : avoid if you cannot handle spicy/heat
  • ​Pinch of Asafoetida
  • ​Cumin seeds - 1 tsp
  • ​Mustard seeds - 1 tsp
  • ​Turmeric powder - 1 tsp
  • ​Cayenne pepper powder - 1/2 tsp. Avoid if you cannot eat spicy
  • ​Coriander powder - 1/2 tsp
  • ​Coconut powder - 1/2 cup
  • ​Olive oil 2 tablespoons
  • ​Salt to taste
  • ​Optional: 1 Tbsp of Mustard (or Olive oil) for grinding in the end


  • 1
    ​Heat olive oil in a large pan over medium-high heat. Add a pinch of asafoetida, cumin seeds and mustard seeds when the oil is hot.
  • 2
    ​Now add ginger, garlic, and onion and sauté for two to three minutes until the onion becomes slightly translucent.
  • 3
    ​Add salt, turmeric powder, cayenne pepper powder, and coriander powder and mix well.
  • 4
    ​Add green chilies, kale, and mustard greens to the pan and stir.
  • 5
    ​Let it cook over medium-high heat till the greens turn soft, about 10-15 minutes.
  • 6
    ​Lastly add the spinach (since it cooks fairly quick) and coconut powder.
  • 7
    ​Continue to cook for another 5 minutes until the greens are completely cooked.
  • 8
    ​(Optional step) Let it cool and grind to a coarse paste. While grinding you could add some olive or mustard oil, too, for additional flavor.
  • 9
    ​Serve with your low carb flatbreads, tortillas, or rotis, with a dollop of butter on top.

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