mustard greens cayenne turmeric fenugreek leaves garam masala cumin chilies flour cornmeal
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Chop mustard greens, using the entire leaf and stem, and finely chop the rest. Add other greens like amaranth or chard, but avoid using spinach as it overpowers the mustard green flavor. Spinach works well on its own or combined with other greens.
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Mix oil, spices, ginger, garlic paste, onion, mustard greens, quinoa, water in a baking dish. Cover with parchment and bake at 400ºF for 35-45 minutes.
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Prepare cornbread topping by mixing flour, cornmeal, salt, baking soda, and carom seeds in a bowl. Add oil and water, set aside. Cook greens and quinoa in a baking dish.
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Heat oil in a skillet over medium-high heat and add cumin seeds, red chilies, and minced garlic. Mix well for a few seconds, then reduce heat to medium-low. Cook garlic for a few seconds. If cornbread mixture is too thick, add water, or non-dairy milk, and mix in. Mash saag greens and add tempering to the greens, gently mixing but not entirely.
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Spread cornbread mixture over cooked greens, top with jalapenos and onion, cover with parchment, bake 15-17 minutes. Cool, squeeze lemon juice, garnish with pepper flakes and cilantro, slice, and serve with vegan butter. Store covered in the fridge or individual portions in a closed container.
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