An Indian vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 40 min

Organic sourcing

Spinach is on the Dirty Dozen — worth sourcing organic. Onions and mustard greens generally have lower pesticide residues, so the organic upgrade is less critical for those.

Ingredients

• 500 g fresh spinach, washed and chopped
• 250 g mustard greens, washed and chopped
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, chopped
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp garam masala
• to taste salt

Method

1. Heat the oil in a large pan over medium heat.
2. Add the chopped onion and sauté until it turns translucent.
3. Stir in the minced garlic, grated ginger, and green chilies, cooking for 1-2 minutes.
4. Add the ground cumin, turmeric, and coriander and sauté for another minute to release the spices' aroma.
5. Add the spinach and mustard greens, stirring well to combine with the spices.
6. Cover the pan and let the greens cook down for 7-10 minutes, stirring occasionally.
7. Once the greens are softened, blend them into a coarse puree using an immersion blender or transfer to a blender.
8. Return the puree to the pan, add garam masala, and season with salt to taste.
9. Simmer on low heat for an additional 5-7 minutes to let the flavors meld.

Notes

• Serve with steamed basmati rice or roti.
• For a spicier dish, add more green chilies.
• Can be made ahead and refrigerated for up to 2 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Indian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.