Sarson Ka Saag is a traditional Punjabi dish made using mustard greens and other leafy vegetables and a delicious tempering of onion and garlic in ghee. Served with a dollop of White Butter (Makkhan) and crispy warm Makki Ki Roti, this dish is soul-warming.
Cook the Greens In An Instant PotAdd the washed greens to the inner pot of the instant pot. Press the green so that they fit in the pot.They will be reduced drastically in volume once cooked.Since we will be blending the greens in a blender later, you don’t have to chop them.Add tomatoes, onions, ginger, garlic, radish, chilies, salt, and ½ cup of water to the instant pot.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 and open the lid of the pot. Let the greens cool down slightly.Cook the Greens In A PotBring 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 heat and let the greens cool down slightly.NotesThis recipe can be easily scaled up or down as per your requirement.While mustard leaves are a must, you can always skip one or two other greens in this recipe if you can’t find them.You can always adjust the green chilies and red chili powder as per your liking.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.