Ingredients with Measurements:
- 1 bunch of mustard greens (about 8-10 leaves)
- 1 tablespoon of vegetable oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1/2 teaspoon of red chili powder
- Salt, to taste
- 1/2 cup of water
Special equipment needed:
- Large skillet or wok
- Cutting board
- Knife
- Mixing spoon
Step-by-step instructions:
1. Wash the mustard greens thoroughly under running water. Remove the tough stems and chop the leaves into small pieces.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds and mustard seeds and cook until they start to pop.
3. Add the chopped onion and garlic to the skillet and cook until the onion becomes translucent.
4. Add the chopped mustard greens to the skillet and stir well.
5. Add the turmeric powder, coriander powder, cumin powder, red chili powder, and salt to the skillet. Mix well and cook for 2-3 minutes.
6. Add the water to the skillet and stir well. Cover the skillet and cook for 10-12 minutes or until the mustard greens are tender.
7. Remove the lid and cook for another 2-3 minutes or until the water evaporates.
8. Serve hot with rice or bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 90
- Fat: 5g
- Carbohydrates: 10g
- Protein: 3g
Substitutions for ingredients:
- Mustard greens can be substituted with kale or spinach.
- Vegetable oil can be substituted with ghee or coconut oil.
- Cumin seeds and mustard seeds can be substituted with fennel seeds or nigella seeds.
Variations:
- Add diced tomatoes or potatoes to the skillet for a heartier dish.
- Add a splash of lemon juice or vinegar for a tangy flavor.
Tips and tricks:
- Make sure to wash the mustard greens thoroughly to remove any dirt or sand.
- Use a large skillet or wok to prevent overcrowding and ensure even cooking.
- Adjust the amount of red chili powder according to your spice preference.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the Indian-style mustard greens in a bowl with rice or bread on the side.
Garnishes:
- Garnish with chopped cilantro or green onions for a pop of color.
Pairings:
- Serve with naan bread or roti for a complete meal.
Suggested side dishes:
- Serve with a side of raita or cucumber salad for a refreshing contrast.
Troubleshooting advice:
- If the mustard greens are too bitter, blanch them in boiling water for 1-2 minutes before cooking.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw vegetables.
Food history:
- Mustard greens are a popular leafy green vegetable in Indian cuisine and are often used in curries and stir-fries.
Flavor profiles:
- The Indian-style mustard greens have a slightly bitter and earthy flavor with a hint of spice from the red chili powder.
Serving suggestions:
- Serve the Indian-style mustard greens as a side dish or as a main dish with rice or bread.
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Region: Indian