Punjabi Greens


This one is another family favorite. Both my husband and I have an excess of fire in our constitutions, so I diligently avoided garlic for a number of years. I was delighted to learn from Drs. Smita and Pankaj Naram of Bombay that garlic’s effects on the body could be balanced with appropriate amounts of ghee, cumin, hing, and turmeric. This recipe for greens was a result. It is neutral for vata and slightly increases pitta and kapha (because of the generous amount of oil). It is especially tasty if you use arugula.


  • 1 very large bunch of kale, arugula, or other dark, leafy greens

  • 2 small cloves of garlic, minced

  • 3 tablespoons ghee or olive oil

  • 1⁄2–1 teaspoon cumin seeds

  • 1 teaspoon turmeric

  • 1⁄8 teaspoon hing or epazote

  • Salt to taste


Wash and chop the greens crosswise in 1-inch strips. Warm the oil or ghee in a large skillet; add the garlic and cumin. When the garlic is just a little crispy, stir in the turmeric and hing. Immediately add the greens, stirring until well coated with spices. Cover and cook until tender, about five minutes

(Serves 3–4)

About the Teacher

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Amadea Morningstar
Amadea Morningstar is the author of The Ayurvedic Cookbook, Ayurvedic Cooking for Westerners, and The... Read more