Embrace winters that brings an array of green leafy vegetables like spinach, mustard greens (sarson), methi leaves (fenugreek leaves), and bathua leaves (chenopodium or chakkravarthi greens). These greens that are loaded with vitamins and minerals are readily available in local markets and grocery stores. Depending on where you live, bathua may be a difficult find but scroll down below to learn about bathua substitute in sarson ka saag.
As kids, I grew up eating this wonderful dish – Saro da saag teh makki di roti – a nutritional powerhouse and an ultimate winter comfort food. This hearty, delicious and one pot meal is richly flavored with winter greens and is always paired with makki ki roti (cornmeal bread).
RECIPE DETAIL – For sarson ka saag, I use a ratio of 2:1:1 – 2 is mustard greens (sarson leaves), 1 is spinach leaves and other 1 is bathua leaves. To balance the bitter taste of sarson, (mustard leaves) spinach and bathua leaves are added to this saag. If bathua is not available, use 1/2 cup of radish (mooli) and 1/2 cup of broccoli to get the flavor somewhat close to bathua. My mom always added methi leaves to this saag, but again it’s optional. Combine all the greens and cook for 5-6 whistles (25-30 minutes in a pressure cooker without whistle).
To thicken the saag, cornmeal/makki ka atta is added. I prefer to cook makki ka atta in ghee, before adding it to the saag- this way it adds a nutty flavor and provides a rich flavor – time for its final tempering. Though onions and garlic where added to the saag, but I prefer a crunchy texture, so I choose to give it a final tempering.
Enjoy the quintessential winter meal, topped with butter and pair it with makki ki roti and gobi, gajar shalgum ka achar. Totally Irresistible!!
Sarson Ka Saag
INGREDIENTS
INGREDIENTS FOR BOILING GREENS
- 500 grams Mustard Leaves (sarson) (2.5 cups chopped)
- 250 grams Fresh Spinach leaves (palak) (1 cup chopped)
- 1/2 cup Dried Methi leaves
- 1/2 cup Chopped Radish (mooli)
- 1/2 cup Broccoli Florets
- 2-3 small Tomatoes, chopped (1 cup tomato puree)
- 1.5 inch piece of Ginger
- 2 small onion chopped (1 cup)
- 2 big cloves of Garlic
- 1 big Green chili, chopped
- Salt to taste
- 1/2 teaspoon Haldi (Turmeric powder)
TADKA/TEMPERING INGREDIENTS
- 1 small onion chopped (optional)
- A pinch of Hing/ Asafoetida
- 2-3 pieces of Dried whole red chilies
- 1 small Garlic, crushed
- 1/2 teaspoon Jeera (cumin seeds)
- 1/2 teaspoon Red chili powder
- 1.5 teaspoon Coriander powder (sukha dhaniya)
- 1.5 teaspoon Garam Masala Powder
- 3 tablespoon Makki ka atta (Cornmeal)
- 3 - 4 tablespoon Ghee/butter
INSTRUCTIONS
BOILING GREENS
- Assemble the ingredients - Sarson..
- Spinach leaves..
- Other ingredients.
- Clean and wash leafy greens.
- Add them to the pressure cooker.
- Add dried methi leaves. Feel free to use fresh methi leaves instead.
- Add radish, onions, ginger and garlic.
- Add chopped tomatoes and green chili. Add salt and haldi.
- Close the lid and cook for 5-6 whistles.
- Saag all cooked and mushy.
- Use a hand blender and..
- Puree the saag. Set it aside.
- Measure makki ka atta.
- Heat ghee in a pan. add makki ka atta.
- Cook until its light brown in color.
- Add it to the saag.
- Mix until well blended. Let the saag simmer on a medium low flame.
MAKING TADKA/TEMPERING
- Assemble ingredients for tadka.
- Heat ghee in a pan and add ingredients one by one.
- Cook until onions are translucent.
- Add the tadka to the saag. Mix and feel free to add more butter or some cream.
- Warm and flavorful sarson ka saag is ready. Enjoy it with makki ki roti and some gajar shalgum ka achar.
Akansha Mehrotra says
Hi Ruchi,
Can I add besan instead of makai aata?
Ruchi says
Sure you can!
Anjum says
Please clarify are the greens to be pressure cooked or put in the cooker without whistle ?
Ruchi says
Anjum, greens need to be pressure cooked. See pic. 6 for reference.
Cornelius Fe;ix says
what is English name of bathua saag or kulfa saag, which we add in sarsoon ka saag. kindly response at your earliest.
Thanks
Ruchi says
Cornelius, pigweed is the closest term used for bathua leaves.
Soma chakraborty says
Excellent cooking sarson ki saag 🌠🌠🌠🌠🌠
Ruchi says
Thank you!
Jessie says
This was so satisfyingly good – hit the right spot and reminds me of Delhi. So glad I found this recipe
Ruchi says
Thank you, Jessie!
Mrs Suri says
The picture of mustard greens is so fake. Anyone, even slightly familiar with vegetables can see that they are lettuce leaves. At least put up an authentic photo !
Ruchi says
Mrs. Suri,
This is not lettuce. These are mustard leaves that we get in our vicinity. With due respect, please google ‘mustard leaves,’ and you will see the same leaves online.
And nothing on my blog is misleading. This blog is my baby, and I will never publish fake info. 😊
I hope this answers your query!
Regards,
Ruchi
Mrs Suri says
Stand corrected !
Ruchi says
😍😍
Somia Felix says
Is it okay to serve sarson ka saag to kids ,4 year old..?
Ruchi says
Somia, every kid is different. Can’t comment on this.
When it comes to small kids, please check with your physician prior to introducing any new foods.
Neha says
We don’t get mustard greens in Canada can I use rapini and if so what should be the measurement along with other greens.
Ruchi says
Yes, you can use rapini. Rapini has a bitter flavor so please remove its stem and blanch the leaves before pressure cooking. For this recipe use 250 grams of rapini 350 grams of spinach leaves. Rest of the recipe stays the same.
Nidhi says
The picture where u have added roasted Makkai ka atta shows that I have added it after tempering.
Ruchi says
No worries, it’s okay.
Hope you liked the taste.
Anupriya says
I agree with Lucy, so interestingly written recipes. And alternate for Bathua is simply out of the world. I was so much missing the authentic taste of saag till I found your recipe.. Awesome. I regularly follow your posts and keep suggesting to others also . So well written and explained makes the cooking lot more interesting . I always look forward to your new posts.. Thanks from the bottom of the heart for such wonderful recipes.
RK says
That’s so sweet of Anupriya. 🙂 Thanks for your wonderful feedback. So glad to hear that you are enjoying my blog and recipe collection!!
Lucy says
I’m impressed, I must say. Definitely rarely do I encounter a website that’s both educative and entertaining, and with so many pictures. Not an Indian but love Indian food and your pictures have made Indian cooking look so easy (except for spices). Where can I buy these spices from any online recommendations? Would love to try this one for sure.
RK says
Welcome to the blog Lucy!! Thanks for your kind words. 🙂 You can buy Indian groceries and spices in your local Indian grocery store. If you Google,”Buy Indian groceries in (name of your city)” it should pull up some local names. Hope that answers your query!!