Nepalese · beginner
Mustard Greens And Sweet Potato Tarkari
Earthy mustard greens sauteed with sweet potato cubes, tempered black mustard seeds, toasted fenugreek, and crushed timur pepper.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a wide pan over medium heat until warm.
- 02
Add black mustard seeds and fenugreek seeds, letting them pop and toast for 45 seconds until fragrant.
- 03
Add the sliced garlic and cook for 1 minute until softened and lightly golden.
- 04
Stir in sweet potato cubes, ground turmeric, and salt; cover the pan and cook for 8 minutes until sweet potatoes begin to soften.
- 05
Add the chopped mustard greens in handfuls, stirring until greens fully wilt into the sweet potato mixture, about 5 minutes.
- 06
Sprinkle the crushed timur pepper over the pan and toss everything together to combine evenly.
- 07
Cook uncovered for 2 final minutes to let flavors meld, then remove from heat and serve warm.
A LITTLE KITCHEN KNOW-HOW
Tempered Spice Tarkari
Blooming spices in oil before braising root vegetables and greens to coat every element in toasted aromatics.
Notes from the kitchen
- 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.
