Kulfa ka saag

Simple stir fried greens of seasonal local vegetable – kulfa. Kulfa has distinct tarty taste and popular ingredient in Himachali kitchen.


  • 2 cups Kulfa / Purslane / Pigweed leaves, washed and cut into fine shreds
  • 1 tablespoon Mustard oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3 green chillies, chopped
  • Salt


  1. Boil leaves with little salt till soft.
  2. Ground into paste. Keep aside.
  3. Heat mustard oil. Splutter mustard seeds, cumin seeds, green chilles, coriander seeds and red chillies.
  4. Add kulfa paste. Saute for 2-3 minutes.
  5. Adjust salt and water as per taste and consistency required.
  6. Serve sour kulfa ka saag with roti.

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