Mustard Green Saag

Vegetarian , Vegan


  • 1 bunch mustard greens (Waikouaiti Gardens)
  • 1 Tablespoon coconut oil
  • 1 onion – peeled and finely diced
  • 4 cloves of garlic – peeled and grated
  • 2 Tablespoons cumin powder
  • 1 teaspoon salt
  • 1 cup vegetable stock
  • ½ teaspoon chilli



  1. To prepare the mustard greens, remove the stems with a sharp knife. Discard stems.
  2. Bring to the boil a large pot of water.
  3. Once boiling, blanch the mustard greens for 3-4mins. Until they turn a vibrant green.
  4. Remove from water and add to an ice bath to stop cooking.
  5. Add onion, garlic, cumin and salt to the oil in a small frying pan.
  6. Cook on a low-medium heat until the onions are translucent and the cumin fragrant and lightly toasted.
  7. Place the mustard greens and onion mix into a food processor and blend until smooth (if you don’t have a food processor you can do this with a stick blender).
  8. Add the greens mix back to a medium sized pot and add the vegetable stock and chili.
  9. Heat through to desired temperature. To keep the vibrant colour, avoid over-heating.
  10. Taste and season.
  11. Serve alongside basmati rice and/or roti.


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