Tori Ko Saag Stir-Fry – Sautéed Mustard Greens Nepali Style

If you're craving a quick and nourishing side dish that brings the essence of the Nepali hills to your plate, look no further than Tori Ko Saag Stir-Fry. This sautéed mustard greens recipe is packed with earthy flavor, simple spices, and traditional cooking methods that make it a staple in Nepali homes—especially during winter.

Whether paired with dal bhat or eaten alone with chiura (flattened rice), this dish is a perfect blend of health and heritage.

👉 Elevate your daily greens with the bold taste of tradition—try this authentic Tori Ko Saag Stir-Fry today!

Table of content

1. Why Tori Ko Saag (Mustard Greens) Deserves a Spot on Your Plate

2. Ingredients for Nepali-Style Sautéed Mustard Greens

3. Traditional Cooking Method: How to Make Tori Ko Saag Stir-Fry

4. Serving Tips and Variations

1. Why Tori Ko Saag (Mustard Greens) Deserves a Spot on Your Plate

Tori ko saag is not only delicious but also incredibly nutritious. Rich in iron, calcium, fiber, and vitamins A and C, it helps support digestion, immunity, and heart health. In Nepali households, mustard greens are revered as winter’s green gold.

• Supports detox and digestion

• Boosts immunity with antioxidants

• Cooked with minimal oil and bold spices

• Easily complements dal, rice, or roti

2. Ingredients for Nepali-Style Sautéed Mustard Greens

This dish is incredibly simple and requires just a few pantry staples and fresh greens:

• 2 bunches mustard greens, washed and chopped

• 2–3 cloves garlic, sliced or crushed

• 1 dried red chili (optional)

• 2 tbsp mustard oil (or vegetable oil)

• Salt to taste

• A pinch of turmeric (optional)

• A dash of cumin or fenugreek seeds (methi)

3. Traditional Cooking Method: How to Make Tori Ko Saag Stir-Fry

The process is quick and captures the essence of Nepali home cooking:

1. Heat mustard oil until slightly smoky.

2. Add methi seeds and let them darken.

3. Toss in garlic and red chili—sauté until fragrant.

4. Add chopped greens and stir well.

5. Sprinkle in salt (and turmeric if using).

6. Cover and let steam for a few minutes, stirring occasionally.

7. Serve hot with steamed rice and lentils.

4. Serving Tips and Variations

Tori ko saag can be customized or paired with other classics for a fuller meal:

• Combine with gundruk or radish for added texture

• Serve alongside dal bhat tarkari for a traditional plate

• Add a squeeze of lemon for brightness

• For a heartier twist, mix with cubed boiled potatoes