Braised Mustard Leaves

Mustard leaves are a vibrant green and crunchy cruciferous vegetable. They have a slight bitterness to them so it may be better to cook them with other vegetables to tame it. I cooked mustard leaves with spinach and it was very refreshing.

Here’s my recipe.



  • 2 cups of chopped mustard leaves

  • 1 cup of frozen spinach

  • 1 diced onion

  • 4 cloves of minced garlic

  • 2 inch piece of ginger

  • 1 Serrano pepper

  • 1 Habanero pepper

  • 1 tablespoon of cumin seeds

  • 1 teaspoon of turmeric

  • 1 tablespoon of ground coriander

  • 1 tablespoon of ground cumin

  • 1 teaspoon of chilli powder

  • salt



  • Boil the mustard and spinach leaves for 10minutes and then puree them.


  • Heat some oil in a pan and add the cumin seeds. When they start to sputter add the garlic, ginger and onions and let them cook for about 5 minutes.




  • Then add the mustard and spinach puree and the turmeric, ground cumin, coriander, chilli powder and salt to taste.




  • Let it cook for about 10 minutes to let the flavours meld together.





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