Sarson Ka Saag Recipe

Ask any Punjabi about their favorite winter food, and 90% will answer that it’s Makki Di Roti te Sarson Da Saag. With food going global, this dish has become popular across India and abroad.

My mom never made Sarson ka Saag. My first taste of this dish came from one of the trips to Ludhiana for a Dental conference. It was peak winter, and each and every restaurant had it on its menu.

The food enthusiast in me not only had my share but also coaxed a few chefs to share their secret of making that delicious saag. The conclusion was that although everyone makes it using almost the same ingredients, the trick to making the best-tasting sarson saag is the proportion of the leaves.

Keeping the base recipe that I got from them and multiple trials, I have come up with my own recipe, and if I say so myself, I have never eaten a better-tasting saag than mine. Do take my word and try it for yourself.

About Sarson Ka Saag

Sarson=Mustard and Saag=Greens. Sarson Ka Saag (spiced mustard greens curry) is a Punjabi specialty made using mustard greens as its main ingredient. It originates from the agrarian kitchens of Punjab, where winter produce shapes everyday meals.

It is made especially during winter, when fresh mustard greens (sarson leaves) are in season.

Mustard greens are slightly bitter, so they are cooked with other leafy greens like spinach to mellow them. Other ingredients, such as radish, tomatoes, onions, and lots of garlic, are also added to elevate the curry’s flavor.

Traditionally, the green leaves were cooked for hours over a slow wood fire and churned with a wooden whisk called Mathani. The process was called ‘Ghotna’.

It took a lot of time to get the saag to the right consistency. But now, with blenders readily available, you can blend the saag much more quickly.

While every home has its own way of making this popular Sarson Saag, I have my own favorite recipe. My recipe comes together in under 30 minutes and delivers authentic flavor.

You can cook the leaves in a traditional pressure cooker, an Instant Pot, or in a pot over the stovetop. I am sharing all the methods in the post below.

This recipe can be easily scaled up or down as needed.

I have also perfected my Saag Paneer Recipe over the years. Do give it a try as well.

How To Make Punjabi Sarson Saag

Preparation

Start by preparing the green leaves.

Pluck the leaves from the stem and discard the thick stems.

Measure the following green leafy vegetables.

• 200 g mustard leaves (sarson)
• 35 g spinach (palak)
• 35 g radish greens (mooli ke patte) or collard greens
• 35 g chenopodium (bathua), optional
• 35 g fenugreek leaves (methi)

Wash the leaves thoroughly 2-3 times with water to remove any mud. Drain well.

Cook the Greens

In A Pressure Cooker

Step 1: Add the washed greens to a large pressure cooker. Press the green so that they fit in the cooker.

They will be drastically reduced in volume once cooked.

Since we will be blending the greens later, you don’t have to chop them.

Step 2: Add the following ingredients to the cooker.

• 1 cup chopped tomatoes
• 1 cup chopped onions
• 2 tablespoon chopped ginger
• 2 tablespoon chopped garlic
• ¼ cup peeled and chopped radish
• 2 teaspoon chopped green chilies
• 1 teaspoon salt
• 1 cup of water

Step 3: Close the lid of the cooker and pressure cook for one whistle on high heat.

Step 4: Remove the pressure cooker from the heat and let the pressure release naturally.

Step 5: Once the pressure is released, open the cooker lid. Let the greens cool down slightly.

In An Instant Pot

• Follow the recipe until adding water.
• Close the lid of the Instant Pot and set the valve to the sealing position.
• Press PRESSURE COOK and set the timer to 2 minutes at high pressure.
• Once the timer goes off, let the pressure release naturally for 10 minutes.
• Release the remaining pressure manually, then open the pot lid. Let the greens cool down slightly.

In A Pot Over The Stove Top

• Bring a large pot of water to a boil over high heat.
• Once it comes to a boil, add the ingredients and press them with a ladle to cover with water.
• Reduce the heat to low.
• Cover the pot with a lid and cook for 5-6 minutes.
• Remove the pot from the heat and let the greens cool down slightly.

Blend The Greens

Step 6: Transfer the cooked and cooled greens to the large jar of a blender along with the leftover water.

Step 7: Blend to make a coarse paste (I like my saag a little coarse. If you like it smooth, blend the greens until smooth).

Make The Saag

Step 8: Transfer the paste to the same pressure cooker or another pan.

Step 9: Dissolve 2 tablespoon makki ka atta (cornmeal or maize flour) in ½ cup water and add it to the cooker.

Step 10: Add 1 teaspoon red chili powder and ¼ teaspoon asafetida and mix well.

Step 11: Cook for 10-12 minutes on medium heat.

Step 12: If the saag is too thick for your liking, add some water and cook for a minute. If it’s too thin, then cook it for an additional 5-6 minutes until the consistency is right.

Step 13: Check for salt and add more if required.

Temper The Saag

Step 14: Heat 2 tablespoon ghee in a small pan over medium heat.

Step 15: Once the ghee is hot, add ¼ cup finely chopped onions and 5-6 garlic cloves (smashed) and fry till golden brown. Keep stirring while frying.

Step 16: Pour the tadka over the saag and mix well. Serve hot with makke ki roti, jaggery, and white butter.

Tip – Save some tempering to garnish the saag.

Variations

You can add fried, cubed paneer to your saag.

You can add any cooked beans, like rajma or chole, to make it more filling.

Add cooked chicken or mutton pieces to your saag to make a non-vegetarian version.

Some people also add turnips to their saag. If you are adding turnip, then do not add radish. Turnips and radishes give a nice spicy kick to the salad and are highly recommended.

Serving Suggestions

Sarson ka saag tastes the best when served with warm makki di roti, jaggery, and white butter. If white butter is unavailable, yellow butter pairs well.

Makki Ki Roti aur Sarson da Saag is a match made in heaven. Although this is the traditional way Sarson Saag is paired, you can serve it with any Indian bread, and it will taste just as delicious. You can try Roti, Plain Tawa Paratha, Lachha Paratha, or even Missi Roti. Do not forget to serve some white butter, jaggery, and onion along with it. I also like to serve Mooli Ka Laccha with this meal.