Sarson ka Saag Recipe
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.
Servings: 6 people
Ingredients
For The Saag
- 200 grams mustard greens (sarson )
- 35 grams spinach (palak)
- 35 grams radish greens (mooli ke patte) or turnip greens
- 35 grams chenopodium (bathua)
- 35 grams fenugreek leaves (methi)
- 1 cup chopped tomatoes
- 1 cup chopped onions
- ¼ cup chopped radish or turnip
- 1 inch chopped ginger
- 8-10 cloves chopped garlic
- 2-3 chopped green chilies
- 1 teaspoon red chili powder
- ¼ teaspoon asafetida (hing)
- 1 teaspoon salt or to taste
- 2 tablespoons corn meal (makki ka atta)
For Tempering
- 2 tablespoons clarified butter (ghee)
- ¼ cup finely chopped onions
- 3-4 cloves peled and smashed garlic
Instructions
Wash The Greens
- Wash the greens thoroughly 2-3 times with water to get rid of any mud in them.
- Drain well.
Cook The Greens
- Add the washed greens to a large pressure cooker. Press the green so that they fit in the cooker.
- 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 1 cup of water to the cooker.
- Close the lid of the cooker and pressure cook for one whistle on high heat.
- Remove the pressure cooker from heat and let the pressure release naturally.
- Once the pressure is released, open the lid of the cooker. Let the greens cool down slightly.
Blend The Greens
- Transfer the cooked and cooled greens to the large jar of a blender along with the leftover water.
- 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
- Transfer the paste to the same pressure cooker or another pan.
- Dissolve makki ka atta (maize flour) in ½ cup water and add it to the cooker.
- Add red chili powder and asafetida and mix well.
- Cook for 5-6 minutes on medium heat.
- If the saag is thick for your liking, then add some water to it and cook for a minute. If it’s too thin, then cook it for 5-6 minutes until the consistency is right.
- Check for salt and add more if required.
Temper The Sarson Saag
- Heat ghee in a small pan over medium heat.
- Once the ghee is hot, add onions and garlic and fry till golden brown. Keep stirring while frying.
- 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.
Video
Notes
Recipe to cook the greens in an instant pot and in a pan are mentioned in the post.
Nutrition
Calories: 92kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 74mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1895IU | Vitamin C: 39.8mg | Calcium: 101mg | Iron: 1.1mg
