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Mustard green with Mustard seeds paste Recipe

Mustard green or Lai xaak in Assamese is one of the healthiest leafy vegetable. Mustard green has a wide use in Assamese cuisine and this is my second post on mustard green recipe.  In this recipe I am using mature big leaves of mustard green but I am cooking the middle vein part of the leaves. The recipe has a little bitter in taste and can be served as a side dish with rice.

Mustard green with Mustard seeds paste  Recipe


  • A bunch of mustard green leaves
  • 2 tbsp yellow mustard seeds
  • 1 tomato chopped
  • 1/2 tbsp ginger garlic paste
  • 1/4 tsp kalajeera ( nigella seeds)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 2 tbsp mustard oil
  • Salt to taste
  • For garnishing chopped coriander leaves


  1. Wash mustard green leaves.  With a sharp knife carefully separate the green leafy parts from the midrib part of its vein portin. Vein of a leaf is the part coming from stem and centre of vein is called midrib.  Cut the midib parts in 3 cm size.
  2. Soak mustard seeds in warm water for 10 minutes. Make a fine paste.
  3. In a pan heat oil. Add nigella seeds. When crackling, add ginger garlic paste. Add chopped tomatoes. Fry till oil separates.
  4. Now add turmeric powder, red chilli powder, cumin powder and coriander powder. Add chopped midrib mustard greens. Stir and fry. Add salt and cook until the dish becomes soft by covering the pan. Once the mustard greens becomes soft, add mustard seeds paste with little water. Simmer and cook by covering the pan for 5 minutes.
  5. Add chopped coriander leaves. Remove from heat. Serve hot with rice.