Stir-Fried Greens

This World Diabetes Day, we’re keeping things simple, soulful, and sugar-smart.

When you’re watching your sugar but still crave something comforting, this mustard oil stir-fry is your green light to good health. Packed with fibre, antioxidants, and the good fats from P Mark Kachi Ghani Mustard Oil — it helps balance insulin levels and brings that earthy, homestyle flavour we all love.

Ingredients for Stir-Fried Greens

• P Mark Kachi Ghani Mustard Oil – 2 tbsp

• Spinach (Palak) – 2 cups (chopped)

• Fenugreek Leaves (Methi) – 1 cup (chopped)

• Mustard Greens (Sarson) – 1 cup (optional, seasonal)

• Garlic (Lehsun) – 5 cloves (sliced thin)

• Green Chillies – 1 (slit)

• Cumin Seeds (Jeera) – ½ tsp

• Salt – to taste

• Turmeric Powder (Haldi) – ¼ tsp

• Lemon Juice – 1 tsp

• Toasted Sesame Seeds – 1 tsp (for garnish)
  

Method for Stir-Fried Greens

1. Heat P Mark Kachi Ghani Mustard Oil till it just reaches smoking point — this unlocks the signature aroma and tames the sharpness.

2. Add cumin seeds and let them sizzle. Toss in garlic and green chillies, sauté till golden and fragrant.

3. Mix in your chopped spinach, methi, and sarson — and stir-fry on medium flame till they wilt beautifully.

4. Add salt and turmeric. Keep tossing till the greens are glossy and lightly crisp at the edges.

5. Turn off the heat, drizzle lemon juice, and toss once. Garnish with toasted sesame seeds for a nutty crunch.

6. Your stir-fried greens are ready! Serve it warm with millets or brown rice — a light, diabetes-friendly combo that’s as healing as it is hearty.

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