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Melt butter in a large skillet or wok over medium-high heat; cook and stir turmeric, cumin seed, chile pepper, and garlic until fragrant, about 2 minutes.
Stir in chopped mustard greens and spinach a little at a time, adding the tougher stems and thicker leaves first. Cook and stir until greens are thoroughly wilted.
Stir in ground cumin, coriander, and salt. Cover, reduce heat, and simmer until greens are tender, about 10 minutes; add water as needed to keep greens moist.