Sarson Ka Saag

4.67 from 15 votes

If you are waiting to redefine your dinner menu with some authentic North Indian flavors, this Sarson Ka Saag recipe is all you may want. Packed with rich flavors of winter leafy greens and superb textures that seem to linger on for a long time, this Punjabi Sarson Ka Saag recipe will surely be a winner at your dinner table tonight.

Prep: 50

Cook: 30

Total: 1 20

Course: Main Course

Cuisine: Gluten-free, Vegetarian

Servings:

Calories: 247kcal

Author: Ruchi

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.
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.

BLANCH THE LEAFY 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.

COOK THE SAAG

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 the 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, 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, and garam masala powder and mix until combined.
After the cooking time is over, turn off the Instant Pot. Using a hand blender or mathani, blend the saag into a coarse puree. Set aside.
In a separate pan, heat 1.5 tablespoons of 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.

FINAL TEMPERING

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

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.

Video

Notes

Frequently Asked Questions

Can I skip mustard greens?

This recipe of Sarson Ka Saag has mustard greens as the predominant ingredient, which cannot be missed. It adds flavor and structure to the dish beside the beautiful texture and color.

If skipped, the saag will not attain the desired consistency because the other greens have a thinner consistency. Every leafy green imparts its distinctive flavor to this recipe; therefore, I suggest not skipping any.

Skipping any one of them will render varied results and alter the overall taste and texture of the recipe.

Can I use frozen greens?

Yes, you can use frozen methi leaves, spinach leaves, and mustard greens to prepare this recipe. However, skip the blanching step and proceed with the rest of the instructions when using the frozen greens.

All you need to do is to thaw the frozen greens on the kitchen counter, squeeze the excess water, and use them as directed in the recipe.

Why does Sarson ka Saag taste bitter?

You may find your Sarson ka saag slightly bitter in taste. There are a couple of reasons for this bitterness. You may not have removed the hard stems/stalks from the leaves that leave a bitter aftertaste.

Secondly, you may have some extra quantity of fenugreek leaves (methi), which is inherently bitter in taste. The presence of oxalic acid causes this bitterness.

How can I fix the bitter taste in Sarson ka saag?

To fix the bitterness, avoid larger and darker colored leaves, which have a more significant concentration of oxalic acid. Instead, use young mustard and spinach leaves that are tender and sweeter in taste.

Another solution to prevent bitterness is to add salt and acidic ingredients such as lemon juice, yogurt, or vinegar.

Radish also takes care of the bitterness; that's the reason it is added to the saag. Instead of a radish, you can also add a small turnip or a carrot.

Can I store the leftovers of this Sarson Ka Saag?

Yes, you can cool the saag entirely and transfer it to the air-tight container. Store it in the refrigerator, which keeps it fresh for at least a week. However, leave the tempering step for later.

When ready to serve, reheat the amount of saag needed for the meal and give it an excellent tempering as directed in the recipe. If the consistency feels thick (it thickens once refrigerated), add 2- 3 tablespoons of water and adjust the consistency. Serve it hot, topped with white butter.

Can I freeze this Sarson Ka Saag?

Sarson Ka Saag freezes just beautifully! You can store this saag, with tempering or without tempering, in the freezer for up to a month, after which it begins to lose its flavor.

Nutrition