Kashmiri Sautéed Greens with Mustard Oil

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A signature everyday dish from the Kashmir valley, this preparation of tender collard greens is gently cooked with smoked mustard oil, ginger, garlic, and a whisper of asafoetida. It is traditionally served with steamed basmati rice and is beloved for its clean, earthy flavor and gentle, medicinal warmth.

Nutrition Facts

Per serving (estimated)

• 105 kcalCalories
• 7 gFat
• 0.5 gSaturated Fat
• 7 gCarbs
• 5 gFiber
• 1 gSugar
• 3 gProtein
• 430 mgSodium
• 320 mgPotassium
• 240 mgCalcium
• 1.8 mgIron
• 32 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the greens

• 1 lb (450 g) fresh collard greens (or mustard greens), tough stems removed
• 2 tbsp Kashmiri mustard oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 5 garlic cloves, thinly sliced
• 1 inch fresh ginger, cut into fine matchsticks
• 2 green chilies, slit lengthwise
• 3/4 tsp fine sea salt, or to taste

Directions

1. Wash the collard greens in several changes of cold water to remove any grit, then drain well and tear or chop them into roughly 2-inch pieces.
2. Heat the mustard oil in a heavy-bottomed pan or kadai over medium heat until it just begins to smoke; this step mellows the pungency and is essential for the authentic flavor.
3. Reduce the heat to low and add the cumin seeds, allowing them to sizzle for about 20 seconds until fragrant.
4. Sprinkle in the asafoetida and immediately add the sliced garlic, ginger matchsticks, and slit green chilies; stir for about 30 seconds until the garlic just turns pale gold.
5. Add all the greens at once along with the salt, and toss well so every leaf glistens with oil; cover the pan with a tight-fitting lid.
6. Cook covered on low heat for 8 to 10 minutes, stirring once or twice, until the greens are wilted and tender but still bright green.
7. Uncover and continue to cook for another 4 to 5 minutes, allowing any excess moisture to evaporate so the greens are glossy but not soupy.
8. Taste and adjust the salt, then finish with a light sprinkle of garam masala if desired; transfer to a warm serving bowl.
9. Serve hot alongside steamed basmati rice and a simple yogurt side for a traditional Kashmiri meal.

Cook’s Notes

• Heating the mustard oil to its smoking point is non-negotiable in traditional Kashmiri cooking; it removes the raw bite and brings out a nutty aroma.
• If collard greens are unavailable, an equal mix of mustard greens and baby spinach is the closest substitute.
• Asafoetida (hing) provides the signature savory depth; use it sparingly but do not skip it, as it defines the flavor of the dish.
• Avoid turmeric or heavy ground spices – the beauty of this dish lies in its minimal, clean seasoning.
• For a heartier one-pan meal, fold in 1/2 cup of cooked short-grain rice at the end and warm through before serving.

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