Sarson Ka Saag is a traditional Punjabi recipe made with Mustard greens and other leafy vegetables and a delicious tempering of onion and garlic in ghee. Served with a dollop of White Butter or Makkhan and crispy warm Makki Ki Roti, this dish is soul-warming. Here is how to make the Sarso Ka Saag recipe.
About the recipe
Bathua leaves and spinach leaves are mainly added to balance the bitterness of the saag.
If any of these is not available, you can interchange them with each other while making this dish.
This North Indian specialty is quite easy to make and this recipe of mine has been liked by many who tried it.
Benefits of Sarson or Mustard Greens
Mustard greens have many benefits and they are a great way to incorporate the essential nutrients in our diet.
Here is an article listing all the benefits of eating mustard greens or sarson.
To make sarson ka saag recipe, you have to add mustard leaves, radish leaves, spinach, and bathua along with green chillies, chopped onion, tomato, chopped radish, and a cup of water in a pressure cooker.
Many people think that Mustard Greens and Tomatoes should not be paired together.
According to what I have read, I do not see any harm in this but if you still think that it’s not a good idea to pair these two ingredients, then skip using tomatoes.
Use any other souring agent like lemon juice etc to give the slightly sour taste to the saag.
Cook for one whistle on high heat and let the pressure release.
Traditionally the cooked saag was churned using a wooden whisk called Mathani and the process was called ‘Ghotna’ but I personally like the saag to be blended in a food processor to a coarse mix.
You can choose the texture you like and decide for yourself which process works best for you.
Now add the dry spices and then finally a tempering of onion and garlic finish the dish.
Corn Flour or Makki ka Atta mixed with some water is also added in the saag to thicken it and add flavor.
You can also add cumin seeds and garam masala in your sarson da saag and serve it with makki ki roties and white butter.
How to clean the saag?
Cleaning the greens is a very important step while making saag.
Take a huge vessel and fill it with water.
Soak the greens in the water for 2-3 minutes and let the impurities settle down.
Then gently take out the greens and discard the water with the impurities. Repeat this process at least 3-4 times until you get clean water.
Then chop the greens and use them to cook the saag.
I like to do this step one day in advance. It saves me a lot of time when I am ready to cook the saag.
How to cut it?
To make the recipe of Sarson Saag in Punjabi style, you just have to chop the greens roughly.
You will anyways have to blend them to make a paste, so the chopping actually doesn’t matter in this one.
But if you are making the variation with no blending, then chop the greens finely.
In Delhi, I have seen the vendors do this step for you.
The only downside of this is that we have to wash the greens after they are chopped and that takes away a lot of nutrients and taste from it.
I prefer washing the greens first and then chopping them to retain the taste and nutrients in them as much as possible.
How to make it in Slow Cooker?
Follow the same recipe just replace the pressure cooker with a slow cooker.
Slow cook for 3-4 hours and then blend the saag and temper it.
Can we make Sarson da Saag without spinach?
Sarson Da Saag recipe calls for a mix of greens with Mustard Greens being the prominent ones.
Spinach and Bathua help to balance the bitterness of mustard leaves.
You can replace the two and even skip adding them if you like that bitter taste.
Can we eat it in pregnancy?
It is absolutely safe to eat Sarson ka Saag during pregnancy.
In fact, mustard greens have many nutrients and are rich in iron which will help to keep the hemoglobin level in check.
Makki Ki Roti aur Sarson Ka Saag is a match made in heaven.
Although this is the traditional way in which Sarson da Saag is paired, you can actually have it with any Indian bread and it will taste as delicious.
Do not forget to serve some white butter, jaggery, and onion along with it.
A good drizzle of butter or ghee is always welcome.
In case white butter is not available, yellow butter also goes great with it.
I also like to serve some Mooli Ka Laccha with this meal.
You can add cubed and fried paneer pieces to your saag.
You can add any beans like Rajma or chole to it to make it more filling. Add cooked chicken or mutton pieces to your saag to make a non-vegetarian version.
Keep it as your base and experiment with ingredients you like.
Some people also add turnip to their saag. If you are adding turnip, replace it with radish that I have used in the recipe.
Turnip and radish gives a nice spicy kick to the salad and is highly recommended.
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Step by Step Recipe
Clean all the leaves and wash them thoroughly. Chop the greens and add them in a pressure cooker.
Add tomato, onion, ginger, garlic, radish, green chilli, salt, and a cup of water. Pressure cook for one whistle on high heat.
Remove the pressure cooker from heat and let it cool.
Once cooled, blend the greens in a blender to make a coarse paste. ( I like my saag a little coarse. If you like it smooth, grind the greens till smooth ) Transfer the paste in the pressure cooker.
Dissolve makke ka atta in little water and add it in the cooker.
Add red chilli powder and hing and cook for 3-5 minutes.
For tempering, heat ghee in a pan.
Add onion and garlic and fry till golden brown.
Pour the tadka over the saag. Serve hot with makke ki roti and white butter.
Sarson ka Saag Recipe
- 200 g Mustard Greens/ Sarson
- 35 g Spinach/ Palak
- 35 g Radish Greens/ Mooli ke Patte
- 35 g Chenopodium/ Bathua
- 35 g Fenugreek Leaves/ Methi
- 1 cup Tomato ( Chopped)
- 1 cup Onion (Chopped)
- 1/4 cup radish (Chopped)
- 1 inch Ginger (Chopped)
- 8-10 cloves Garlic (Chopped)
- 2-3 Green Chilli (Chopped)
- 1 tsp Red Chilli Powder
- 1/4 tsp Hing
- Salt to taste
- 2 tbsp Corn Meal/ Makki ka Atta
- 2 tbsp Ghee
- 1/4 cup Onion (Finely Chopped)
- 3-4 cloves Garlic (Smashed)
- Clean all the leaves and wash them thoroughly.
- One good way to wash your green is to fill a large pot with water.
- Dip your greens in water.
- Let it stay for a minute.
- All the impurities will settle down.
- Gently take out the leaves without disturbing the water.
- Repeat the process 2-3 times.
- Chop the greens and add them in a pressure cooker.
- Add tomato, onion, ginger, garlic, radish, green chilli, salt and a cup of water.
- Pressure cook for one whistle on high heat.
- Remove the pressure cooker from heat and let it cool.
- Once cooled, blend the greens in a blender to make a coarse paste. ( I like my saag a little coarse. If you like it smooth, grind the greens till smooth )
- Transfer the paste in the pressure cooker.
- Dissolve makke ka atta in little water and add it in the cooker.
- Add red chilli powder and hing and cook for 3-5 minutes.
- For tempering, heat ghee in a pan.
- Add onion and garlic and fry till golden brown.
- Pour the tadka over the saag.
- Serve hot with makke ki roti and white butter.