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    Home » Recipes » Indian Cuisine » Sarson Ka Saag

    Sarson Ka Saag

    Published On:January 5, 2021 By:Ruchi

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    Today I am sharing a popular and well-loved vegetarian recipe from the Indian state of Punjab- Sarson ka Saag. This rustic dish made with mustard greens, other leafy vegetables, and fragrant spices is full of irresistible flavors and textures and will warm your belly and heart.

    Top it with white Makhan and pair it with Makki ki roti, gobhi gajar shalgam achar, ghee, jaggery, and it will surely be a fond remembrance of home!

    Sarson ka saag in a kadai

    This winter, do your body a favor and take full advantage of the leafy greens that mother nature has to offer, such as spinach, mustard greens (sarson), methi leaves (fenugreek leaves), and bathua leaves (chenopodium album, pigweed, or Chakravarthi greens).

    These winter greens are packed with essential plant compounds and micronutrients that are associated with many health benefits, immune-boosting properties, and hold varying amounts of vitamins A, B, C, and K; fiber; and minerals.

    I grew up eating a combination of these leafy greens in a delicious dish – Sarson ka saag – the ultimate comfort food of Punjabi cuisine!

    So, if you love North Indian food, then this Sarson ka saag is a must – it’s seriously satisfying and not to mention oh-so-delicious.

    What is Sarson Ka Saag?

    Also known as Saro da saag in Punjabi, is a traditional North Indian recipe typically made with winter greens. In this term, Sarson ka Saag, sarson stands for mustard, and saag means pureed leafy greens. 

    Collectively it stands for a blend of pureed greens. 

    There are many ways that people make Sarson ka saag, which might raise the eyebrows of a few Punjabi grandmas, but one component always stays consistent, and that is – mustard greens. 

    In my recipe, or I can say my mom’s recipe, I use a ratio of 2:1:1 –

    • 2 parts of mustard greens (sarson leaves),
    • 1 part of spinach leaves and
    • 1 part of bathua leaves. Depending on where you live, finding bathua leaves may be challenging but scroll down to learn about bathua leaves substitute in sarson ka saag.

    My favorite way to enjoy Punjabi Sarson Da Saag is with Makki ki roti. Makki ki roti and sarson ka sag are inseparable – it’s like a match made in heaven! 

    What makes up sarson ka saag

    Ingredients for Sarson ka Saag

    » Winter greens – Use a combination of fresh green leafy vegetables such as mustard Leaves (sarson), spinach leaves, methi leaves, and bathua leaves. If bathua leaves are not available, use a combo of white radish + broccoli florets to get the flavor somewhat close to bathua. In addition to that, radish adds a nice spicy touch and texture to the saag. 

    » The essentials – Onion, ginger, garlic, and red juicy tomatoes. They add flavor to sarson ka saag. 

    » Green chili – to add a spicy touch to our saag.

    » Spices – such as turmeric, hing/ asafoetida, dried whole red chilies, jeera, red chili powder, coriander powder, and garam masala

    » Makki ka atta – We need a little bit of cornmeal to thicken our sarson ka saag. I like to make a roux of cornmeal and then add it to sarson ka saag. This way, it adds a great texture.

    » Ghee– ghee or butter is required to cook sarson ka saag. To enjoy that rich and creamy taste of Sarson ka saag from Punjab’s fields, please do not substitute ghee with oil.

    Step by Step Sarson ka saag Recipe in Instant Pot

    Step: 1- Clean the saag

    Pluck the spinach leaves and methi leaves from their stems and set them in a bowl. Discard the stem.  

    For mustard leaves – Use a sharp knife to slice the mustard leaves off the solid middle stem and then roughly chop the leaves into smaller pieces.

    Transfer the leaves to a huge bowl. Fill it up with water and salt (the salt helps to remove any impurities). 

    Stir the leaves around a bit to loosen the lingering dirt or other impurities. Allow the leaves to soak in this saltwater for 3-4 minutes. This will help in settling all the dirt at the bottom of the bowl. 

    Trim Saron ka saag greens

    Now carefully lift all the soaked greens from the top and transfer them to a fresh, clean bowl. Discard the dirt water in which the leaves were soaked. 

    Now wash the greens thoroughly under running tap water 3-4 times until the water runs clear.

    Transfer the clean saag onto a kitchen towel to drain off the excess water. 

    Wash the winter greens under tap water

    Step: 2 – Blanch the winter greens

    Bring a large pot of water to a boil, then turn the heat off. Add the rinsed leafy greens to this pan. 

    Blanch for 3 minutes. Then transfer the greens to a bowl of ice water to stop the cooking. Let the greens sit in ice water for a couple of minutes, then drain.

    Blanch green vegetables

    Step: 3- Sauteeing sarson ka saag

    1. Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add ghee to the insert. Add chopped onions.

    2. Cook for 2-3 minutes until onions are soft and fragrant.

    3. Add roughly chopped ginger and garlic to the cooking onions and cook for another 2 minutes.

    4. Stir in tomatoes and cook until soft and tender. 

    Cook onion and tomato in Instant Pot

    5. Next, add rinsed broccoli florets and radish to the insert. 

    6. Add salt and turmeric. 

    7. Mix until combined. 

    8. Add 1/4 cup of water to the saag. 

    Cook vegetables

    9. Turn the Instant Pot off. Place the lid on the Instant Pot. Set the steam release handle to the ‘sealing’ position and select ‘Manual or pressure cook button’ and cook the Sarson ka saag for 5 minutes on HIGH.

    10. Once the pot beeps, immediately release the pressure by turning the steam release handle to the ‘venting’ position.

    11. Add blanched leafy greens to the insert. Stir well to combine.

    12. Now, press the ‘Saute mode’ and turn on the Instant Pot. Adjust the temperature to the ‘low’ setting. Allow the saag to simmer for another 3-4 minutes. Stir in coriander powder, garam masala powder, and mix until combined. 

    PROTIP – Cooking the saag for a few minutes will get rid of the bitter taste from the mustard greens. 

    Sarson ka saag in Instant Pot

    13. After the cooking time is over, turn off the Instant Pot. 

    14. Using a hand blender, blend the saag into a coarse puree.

    15. Instead of a hand blender, you can use a wooden whisk (mathani) to blend the saag ( that is how my mom used to beat/ghotna the saag).  

    Sarson ka saag in Pressure cooker

    Step: 4 – Prepare the Cornmeal roux

    16. Heat 1.5 tablespoon ghee in a pan. Add Makki ka atta to the pan. 

    17. Over medium-low heat, cook the cornmeal until it’s lightly fragrant. Maintain the heat, and keep stirring frequently, or our roux may burn if left unattended. 

    18. Add this cornmeal roux to the saag. 

    19. Mix until everything is well blended. Set aside.

    Tempering for sarson ka saag

    Step: 5- Final tempering –

    The highlight of this mouth-watering winter delicacy is its tadka. Do not skip this. 

    20. The color of Sarson ka saag after the Makki ka atta is mixed in. Set aside.

    21. Heat ghee in a separate pan. Add cumin seeds and whole red chilies to it. As the cumin seeds start to crackle, stir in the chopped onion and diced garlic. 

    22. Sauté until the onions are translucent and soft. Add Kashmiri red chili powder and mix to combine.

    23. Take the tempering off the heat and pour it over sarson ka saag. Mix until combined. 

    For a wholesome meal, serve warm sarson ka saag with a dollop of homemade butter alongside Makki ki roti and ghee. It will nourish the body with all the vital nutrients it requires for the winter. 

    Tadka for Sarson ka saag

    Can I skip Mustard greens?

    Sarson ka saag is a thick and luxurious mix of leafy vegetables with mustard greens (sarson) being the predominant one. Each leafy greens adds its distinctive flavor to sarson ka saag.

    Mustard greens add a thick texture to the saag; substituting it with spinach leaves or any other greens will result in a thin-consistency saag.

    Likewise, spinach and bathua leaf balance the spicy taste of mustard and methi leaves. Skipping any one of them will alter the overall taste and texture of the saag. 

    Can I use frozen greens?

    Sure, you can! You can use frozen methi leaves, spinach leaves, and mustard greens to make sarson ka saag. If using frozen greens, you can skip the blanching step altogether.

    To use frozen greens – thaw them entirely at the kitchen counter, squeeze the excess water and use as directed in the recipe.  

    Sarson ka saag in a handi

    Leftovers

    Store the completely cooled Sarson ka saag in an airtight container in the refrigerator. Skip the final tempering before storing. 

    When ready to eat, reheat ONLY the amount of saag you want to eat. Since saag will thicken once store in the fridge, therefore add 2-3 tablespoons of water and reheat the saag in a pan. Top it with fresh garlic tempering, and serve hot. 

    Sarson ka saag will stay good for a week in the refrigerator. 

    Freezing Sarson ka saag

    Sarson ka saag freezes beautifully! Store the leftover saag (with or without the tadka) for up to a month in the refrigerator. I feel that after a month, it starts to lose its flavor.

    When ready to eat, thaw ONLY the amount of saag you want to eat in the refrigerator overnight. 

    Top it with fresh garlic tempering, and serve hot. 

    Sarson ka saag topped with garlic tempering

    How to cook Sarson ka saag on a stovetop?

    To cook the saag on the stovetop – 

    • Clean and blanch the winter greens, as explained above in the recipe. Drain and set aside. 
    • Peel, rinse, and boil radish and broccoli in a separate pan until soft. Drain and set aside. 
    • Allow the winter greens and radish + broccoli to cool completely.
    • Coarsely blend all the vegetables. Set aside.
    • Now, heat ghee in a heavy-bottomed pan. Add chopped onions, ginger, garlic, and green chilies to the pan. Cook for 2-3 minutes until onions are soft and fragrant. Stir in tomatoes and cook until smooth and tender.
    • Add coarsely pureed vegetables to the earthen pot. Stir well to combine. 
    • Cover the earthen pot and let the saag simmer for 4-5 minutes on medium-low heat. 
    • Prepare the cornmeal roux and add it to the simmering saag. 
    • Lastly, prepare the final tempering and drizzle it all over the saag. 

    Serve hot with Makki ki roti and a drizzle of fresh ghee on top. 

    How to cook sarson ka saag in earthen pot

    Let Me Know What You Think!

    So step up and let’ make this delicious sarson ka saag with all the nature’s bounty winters have to offer. Don’t forget to serve the saag with lots of white Makhan and Makki ki roti – it’s true bliss!

    Should you make Sarson ka saag or any variation of it, please let me know your thoughts by sharing your comment below. 

    And don’t forget to share it with your family and friends.

    CRAVING FOR MORE, TRY THESE OTHER WINTER DELICACIES!

    • Makki ki roti
    • Atte ki pinni
    • Urad dal ki pinni
    • Gajar Gobhi Shalgam achar
    This recipe post has been updated from the archives, first published on December 15, 2015
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!
    Sarson ka saag in a kadai

    Sarson Ka Saag

    Author : Ruchi
    Sarson ka Saag well-loved vegetarian recipe from the Indian state of Punjab. This rustic dish made with mustard greens, other leafy vegetables, and fragrant spices is full of irresistible flavors and textures and will warm your belly and heart.
    4.59 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 50 mins
    Cook Time 30 mins
    Total Time 1 hr 20 mins
    Course Main Course
    Cuisine Indian
    Servings 6
    Calories 247 kcal

    EQUIPMENT

    • Instant Pot Duo – 6 Quart
    • Glass Bowl
    • Immersion Blender

    INGREDIENTS
     

    BLANCH LEAFY GREENS

    • 1 lb Mustard Leaves sarson
    • ½ lb Spinach leaves palak
    • ½ lb Fenugreek leaves Methi leaves

    FOR THE SAAG

    • 2 tablespoons Ghee
    • 2 small Onion chopped
    • 1 inch Ginger peeled, rinsed, and roughly diced
    • 2 cloves Garlic peeled, rinsed, and roughly diced
    • 2 small Tomatoes rinsed and diced
    • ½ cup Radish peeled, rinsed, and cut into rounds
    • ½ cup Broccoli Florets
    • 1 big Green chili rinsed and chopped
    • – – Salt to taste
    • ½ teaspoon Haldi (Turmeric powder)
    • ¼ cup Water
    • 1½ teaspoons Coriander powder
    • 1 teaspoon Garam Masala Powder

    CORNMEAL ROUX

    • 1½ tablespoons Ghee
    • ¼ cup Makki ka atta

    TADKA/TEMPERING INGREDIENTS

    • 3 tablespoons Ghee
    • ½ teaspoon Jeera (cumin seeds)
    • 2-3 – Dried whole red chilies
    • 1 small Garlic peeled, diced
    • ½ teaspoon Kashmiri Red chili powder
    • ⅛ teaspoon Hing/ Asafoetida
    US Customary – Metric

    INSTRUCTIONS
     

    CLEAN THE SAAG

    • Pluck the spinach leaves and methi leaves from their stems and set them in a bowl. Discard the stem.
      For mustard leaves – Use a sharp knife to slice the mustard leaves off the solid middle stem and then roughly chop the leaves into smaller pieces.
      Clean methi leaves
    • Transfer the leaves to a huge bowl. Fill it up with water and salt (the salt helps to remove any impurities). 
      Stir the leaves around a bit to loosen the lingering dirt or other impurities. Allow the leaves to soak in this saltwater for 3-4 minutes. This will help in settling all the dirt at the bottom of the bowl. 
    • Now carefully lift all the soaked greens from the top and transfer them to a fresh, clean bowl. Discard the dirt water in which the leaves were soaked. Now wash the greens thoroughly under running tap water 3-4 times until the water runs clear.
      Transfer the clean saag onto a kitchen towel to drain off the excess water. 
      Wash the winter greens under tap water
    • Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add ghee to the insert. Add chopped onions. Cook for 2-3 minutes until onions are soft and fragrant. Add roughly chopped ginger and garlic to the cooking onions and cook for another 2 minutes.
    • Stir in tomatoes and cook until soft and tender. 
    • Next, add rinsed broccoli florets and radish to the insert. Add salt and turmeric. Mix until combined. Add 1/4 cup of water to the saag. 
    • Turn the Instant Pot off. Place the lid on the Instant Pot. Set the steam release handle to the ‘sealing’ position and select ‘Manual or pressure cook button’ and cook the Sarson ka saag for 5 minutes on HIGH.
    • Once the pot beeps, immediately release the pressure by turning the steam release handle to the ‘venting’ position.
    • Add blanched leafy greens to the insert. Stir well to combine. Now, press the ‘Saute mode’ and turn on the Instant Pot. Adjust the temperature to the ‘low’ setting. Allow the saag to simmer for another 3-4 minutes. Stir in coriander powder, garam masala powder, and mix until combined. 
    • After the cooking time is over, turn off the Instant Pot. 
    • Using a hand blender, blend the saag into a coarse puree. Set aside.
    • In a separate pan, heat 1.5 tablespoon ghee. Add Makki ka atta to the pan. 
    • Over medium-low heat, cook the cornflour until it’s lightly fragrant. Maintain the heat, and keep stirring frequently, or our roux may burn if left unattended. Add this cornflour roux to the saag. 
    • Mix until everything is well blended. Set aside.
    • Heat ghee in a separate pan. Add cumin seeds and whole red chilies to it. As the cumin seeds start to crackle, stir in the chopped onion and diced garlic. 
    • Sauté until the onions are translucent and soft. Add Kashmiri red chili powder and mix to combine. Take the tempering off the heat and pour it over sarson ka saag. Mix until combined. 
    • Serve warm sarson ka saag with a dollop of homemade butter alongside Makki ki roti and ghee.

    SARSON KA SAAG IN PRESSURE COOKER

    • Add the rinsed leafy greens to a pressure cooker.
    • Add radish, onions, ginger, garlic, salt, and turmeric.
    • Close the lid and cook the saag for 5-6 whistles (25-30 minutes in a pressure cooker without whistle).
    • Once the cooking time has elapsed, allow the steam to release naturally.
    • Using a hand blender, blend the saag into a coarse puree.
    • Instead of a hand blender, you can use a wooden whisk (mathani) to blend the saag.

    PREPARE THE CORNMEAL ROUX

    • Heat 1½ tablespoon ghee in a pan. Add Makki ka atta to the pan. 
    • Over medium-low heat, cook the cornflour until it’s lightly fragrant. Maintain the heat, and keep stirring frequently, or our roux may burn if left unattended. 
    • Add this cornmeal roux to the saag. 
    • Mix until well blended. Let the saag simmer on a medium-low flame.

    MAKING TADKA/TEMPERING

    • Heat ghee in a pan. Add cumin seeds and whole red chilies to it. As the cumin seeds start to crackle, stir in the Kashmiri red chili powder. Mix to combine.
    • Take the tempering off the heat and pour it over sarson ka saag. Mix until combined. 
    • Warm and flavorful sarson ka saag is ready. Enjoy it with makki ki roti and some gajar shalgum ka achar.

    RECIPE NOTES

     
    Recipe tips to make the BEST Sarson ka saag
     
    » Cleaning the greens – Before you advance to make Sarson ka saag, the essential and most time-consuming step is to clean the saag. These leafy greens come with soil attached to the roots or at times on each leaf.  Therefore a thorough cleaning is required to get rid of all the gritty things. So be patient and dedicate plenty of your time to cleaning the saag. 
     
    » To save time, you can clean the saag and even blanch it a day in advance. 
     
    » Chop the greens – I prefer to chop ONLY mustard greens because of their large leaves. The rest – spinach and methi leaves, I blanch as is. The leaves are smaller compared to mustard leaves and wilt quickly in boiling water.
     
    » Tomatoes – Use juicy red tomatoes as it adds a perfect tartness to the saag. 
     
    » I prefer a coarse saag; therefore, I coarsely puree my saag. But if you like a fine-textured saag, feel feel to blend it into a fine puree. 
     
    » 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.
     
    » After the cornmeal roux is added, saag will thicken, and sarson ka saag is usually of a thick consistency, but if you like, add some water to adjust the consistency to your liking.
     
    » Try not to cut back on ghee – To enjoy Pind (village) wala taste, always cook saag in ghee or butter (unless you are a vegan). Saag is always made with ghee. At times, I prefer to cook my sarson ka saag in Mitti ki handi (earthen pots) for that authentic taste. 
     
    » Feed a crowd- This recipe as written feeds 6, but can be easily doubled or even tripled to suit your needs
     

    NUTRITION

    Calories: 247kcal | Carbohydrates: 19g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 58mg | Potassium: 700mg | Fiber: 6g | Sugar: 4g | Vitamin A: 6180IU | Vitamin C: 80mg | Calcium: 147mg | Iron: 4mg
    Disclaimer: Nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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