Ok I have one palak (spinach) post so I decided I do one individual for all of the greens as well. Other bloggers makes mixed greens. If that is the case then why say mixed greens instead of an individual green by itself.
This is my brain talking and it is saying what my tastebuds was desiring loud and clear. Before we get started, pick and wash 2 bunches of mustard greens. I wash any type of fresh green with a little drop of dish soap and lots of water. This gets the grit off of the greens. Also a colander is a big help too.
If you are using frozen instead of fresh, you can skip this step. 1 bag of frozen mustard greens is ok too. In a mortar and pestle I added 1 pinch each of caraway seeds, fenugreek seeds, coriander seeds and black peppercorns then ground it in to a coarse powder and set it aside.
I added 1 oz of olive oil and turned on the pot to high heat. I added 1 onion or shallot cut in half moon pieces and browned them. I added 2 cloves of garlic and cooked them until the rawness went away. I added 1 small piece of ginger that I washed, peeled and cut in to small pieces, 1 green chili deseeded, the contents of the mortar and pestle, 1 pinch each of hing, pink salt, turmeric and red chili powder.
I added 1 tomato that I chopped then cooked it down until it is mushy to make a curry base. I added the mustard greens and stirred it to combine with the masala. I added 1 cup of water covered the pot and let it cook for 20 minutes while stirring in between time.
This dish is eaten with naan or chapati.
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