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Mustard Greens And Sweet Potato Tarkari

Name: Mustard Greens And Sweet Potato Tarkari
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Nepalese
Ingredients: 6 cups Fresh mustard greens, washed and roughly chopped; 2 medium Sweet potato, peeled and cut into half-inch cubes; 2 tbsp Vegetable oil; 1 tsp Black mustard seeds; 0.5 tsp Fenugreek seeds; 3 cloves Garlic, thinly sliced; 0.5 tsp Ground turmeric; 0.5 tsp Crushed timur pepper; 1 tsp Salt

Earthy mustard greens sauteed with sweet potato cubes, tempered black mustard seeds, toasted fenugreek, and crushed timur pepper.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Mustard Greens And Sweet Potato Tarkari

AI illustration

Technique to learn

Tempered Spice Tarkari

Blooming spices in oil before braising root vegetables and greens to coat every element in toasted aromatics.

Instructions

Step 1: Heat vegetable oil in a wide pan over medium heat until warm.
Step 2: Add black mustard seeds and fenugreek seeds, letting them pop and toast for 45 seconds until fragrant.

Step 3: Add the sliced garlic and cook for 1 minute until softened and lightly golden.

Step 4: Stir in sweet potato cubes, ground turmeric, and salt; cover the pan and cook for 8 minutes until sweet potatoes begin to soften.

Step 5: Add the chopped mustard greens in handfuls, stirring until greens fully wilt into the sweet potato mixture, about 5 minutes.

Step 6: Sprinkle the crushed timur pepper over the pan and toss everything together to combine evenly.

Step 7: Cook uncovered for 2 final minutes to let flavors meld, then remove from heat and serve warm.

Cooking tips

Keep heat moderate when tempering fenugreek so the seeds turn dark golden without burning and turning bitter.
You can substitute half of the mustard greens with fresh spinach if you prefer a milder greens blend.
Original home-cooking adaptation inspired by Nepalese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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