Mamta
Wash the mustard greens thoroughly to remove any dirt. Chop them finely for easy cooking.
In a pan, heat mustard oil. Add cumin seeds, and once they splutter, add the chopped onions, ginger-garlic paste, and green chilies. Sauté until golden brown.
Add chopped tomatoes, turmeric, Kashmiri red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala.
Now, add the chopped mustard greens to the pan. Stir well and cover to cook for 5-7 minutes until the greens wilt and soften.
Once the greens are tender, add a splash of water and let the saag simmer for a few minutes. Use a hand blender to blend the mixture for a smooth texture.
Your Kashmiri Saag is now ready! Garnish with fresh cilantro for an added burst of flavor and serve hot with roti or rice.