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palak

Sarson Ka Saag (Spiced Mustard Greens)

Sarson ka Saag, or, as we say in my family, Sarson da saag,  is a leafy-vegetable preparation from Punjab, in the northern-Indian regions of India. Traditionally a winter-time speciality, it is prepared with mustard greens and spinach, that are seasoned with onions, ginger, garlic and warm Indian spices. Sarson ka Saag is usually served with makki ki roti, which is a flatbread prepared with fine-ground cornmeal.
Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

 

Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodieIt’s a treat that I make for my family for Sunday brunches during winter-time. The rich and buttery Sarson ka Saag goes so well with the crisp and earthy Makki ki Roti, that my otherwise picky kids & hubby also forget that they’re eating healthy greens for a meal, and, enjoying them too:-) I like to serve it with Sweet & Spicy Lemon pickle and a boondi-raita. To me, this combination is at the top of my soul-food list!

Preserving the Green Color

Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Whenever I prepare any kind of green leafy vegetables, I like to preserve the bright green color and not have them turn ‘dark and brownish’ in the cooking process. The key is to not over-cook them, AND, not cover them while cooking. I have tried many different ways of making saag.  I found that the key is that when I flash cook (add them to boiling water, remove and put them in ice-bath), or, microwave the greens and then season them, it cooks them perfectly, and preserves the color beautifully. That is why I never pressure cook the greens. I pressure cook the masala (seasoning mix), and add the greens to that.

In this recipe, I have prepared my seasoning in my electric pressure cooker, Instant Pot, but this can be made on the stove-top too. Simply follow the steps and cook the masala in a heavy bottom chef’s Pan, cover and cook the masala for 10 minutes. Open the lid and follow the remaining instructions.

Serving Suggestion

Makki ki Roti with Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Sarson ka Saag is traditionally served with Makki ki Roti, a flatbread made with cornmeal. Here is an easy recipe, with step-by-step video instructions for homemade Makki ki Roti. But, if you do not have the time to make those, pair them with stone-ground corn tortillas from your local supermarket, and you will enjoy that combination too! To elevate the tortillas to another level, lightly grease a fry-pan, brush the corn tortillas with a little ghee, sprinkle a little cayenne on top, and lightly toast them. The end result gets pretty close to the classic Makki ki Roti.

Sarson Ka Saag (Spiced Mustard Greens)

Print Recipe
Serves: 4-6 Cooking Time: Total: 20 minutes

Ingredients

  • Greens(Rinse well, chop and microwave together for 2 mins)
  • 1 bunch Sarson (Mustard Greens),stems removed, chopped, about 6 cups chopped
  • 1 bunch spinach, stems removed and chopped, about 4 cups
  • 2 green chillies
  • Masala seasoning
  • 2 teaspoons ghee/butter
  • 1 teaspoon Cumin Seeds
  • 2 tablespoons ginger-garlic paste (1 inch ginger + 6 cloves garlic, grated/crushed)
  • 1 medium onion, coarsely chopped
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon Turmeric Powder (optional)
  • 2-3 teaspoons Coriander Powder
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Red Chili Powder (adjust to taste)
  • 3/4 cup water
  • 2 tablespoons Corn Meal/Flour (Makki)

Instructions

1

Prepare the greens Rinse mustard greens and spinach leaves 2-3 times, to wash off any dirt. Remove the fibrous stems from mustard greens and chop the leaves roughly. Do the same for spinach leaves. In a microwave safe bowl, add chopped greens and 2 green chillies, and microwave for 2 minutes. Using a hand blender, puree the greens to a medium fine consistency, or according to your preference.

2

Prepare the masala Turn on Instant Pot/Pressure cooker. Heat oil on SAUTE mode. Add cumin and ginger-garlic paste and saute 30 seconds. Add chopped onion and saute another 30 seconds. Add salt, spices and water. Stir well. Cancel SAUTE. Close lid, valve set to sealing position and pressure cook for 2 minutes on Manual or Pressure Cook.

3

Season Saag/Greens Manually release pressure by turning the valve from Sealing to Venting position (QR). Open lid after pin drops. Turn on SAUTE. Add fine-ground cornmeal and saute for one minute, to cook the flour through. If the mix looks dry, add a little as needed. Add the pureed greens and saute for 2 minutes to blend the flavors together. Serve warm with Makki ki Roti (cornmeal flatbread), or Corn Tortillas or Naan.

Sarson ka Saag, Indian spiced Mustard Greens by Spice Cravings. Sarson ka Saag is a leafy-vegetable preparation from Punjab, in the north of India. Traditionally a winter-time speciality, it is prepared with mustard greens & spinach, seasoned with onions, ginger, garlic, & warm Indian spices. It is usually served with makki ki roti, which is a cornmeal flatbread. #cooking #food #recipe #recipes #foodphotography #foodblogger #yummy #delicious #foodie

Palak Paneer | Indian Cottage Cheese in Spinach Gravy

Palak Paneer is a popular North Indian Punjabi curry made by cooking soft paneer (Indian cottage cheese), in a healthy and tasty spinach based gravy.  The pureed spinach provides a creamy base for this flavorful curry, which is cooked with fresh onions, ginger garlic. tomato and seasoned with garam masala, coriander and cumin.  It is rich in flavor and is a staple in all Indian restaurants.  This is my mom’s famous recipe — which means it’s wicked good!
Palak Paneer is a popular North Indian Punjabi curry made by cooking soft paneer (Indian cottage cheese), in a healthy and tasty spinach gravy.  By Spice Cravings #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #curry

Variations: Palak / Spinach Tofu or Chicken

You can swap out the paneer with Tofu or Chicken.   With chicken, its best to use boneless chicken, cut into bite-size pieces and add it to the pot in step 1, before closing the lid.  When done, wait for 5 minutes and release the pressure.  Remove after pressure cooking and then add the spinach. Continue with the rest of the instructions.   Another quick ‘n’ easy 30-minute wonder from my family to yours!

I made this recipe in my Instant Pot 6 Qt, but it can be made on a stove-top too.  Check out “Stove-top” instructions in the Notes section.

Rice or Naan Pairings

Usually, we have palak paneer with Basmati rice or Naan.  But you can pair it with Brown Jasmine rice as well.  Here are my recipes for both types of rice.

Jeera Rice or Cumin Rice, is a popular Indian side dish where delicious and aromatic basmati rice is cooked with the nutty and earthy cumin seeds. It is one of the most popular accompaniment with Indian curries. Quick and easy recipe by Spice Cravings. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #basmati #riceCumin Rice Brown Jasmine Rice in Instant PotBrown Jasmin Rice

Palak Paneer in Instant Pot

Print Recipe
Serves: 4 Cooking Time: 15

Ingredients

  • 10oz. or 12oz. bag of baby spinach
  • 10oz. block of paneer, cubed in 1/2 inch pieces (Costco or Indian grocery store)
  • 1 tablespoon ginger-garlic paste (1/2 inch ginger + 3 cloves garlic)
  • 1 small onion, slices
  • 2 medium tomatoes, chopped
  • 1 tablespoon olive oil
  • 1 green chili (optional)
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon amchur (dry mango powder) or 1 teaspoon lemon juice at the end
  • 1/4 teaspoon sugar (optional)
  • 1 teaspoon butter (optional)

Instructions

1

Turn on the Instant Pot on SAUTE. Wait 30 seconds for it to heat up. Add oil and cumin seeds. When cumin seeds begin to sizzle, add ginger-garlic paste and sauté for 30 seconds. Add sliced onion and green chili, and sauté for a minute. Add tomatoes, sauté for 30 seconds. Add salt and dry spices and stir well. Add 1/2 cup water and stir. Close the lid. Set pressure valve to SEALING. Cook on MANUAL for 3 minutes.

2

Release the pressure immediately (QR). Turn on SAUTE. Add 1/2 bag of baby spinach and stir to wilt. add the remaining bag and cook till spinach leaves soften, around 2 minutes. Turn off IP. Using an immersion blender or food processor, puree the spinach mix. I prefer to use the food processor to avoid splatters of spinach.

3

Pour the spinach puree back in IP. Turn on SAUTE. Add paneer cubes and stir for 30 seconds- 1 minute, till paneer cubes become soft. Turn IP off. Stir in sugar and butter, this brings the dish to life and gives it a shine. Serve hot with zeera rice or naan. Enjoy!

Notes

STOVE-TOP: Cook this in a deep sauce pan since spinach tends to splash. Following the same instructions, cook the onions and tomato mix for 10 minutes on medium heat, covered. Follow the recipe instructions.