Buttery, creamy, and nutritious mustard greens cooked with fresh aromatics, this Punjabi-style Sarson ka Saag is a winter staple from the northern-Indian region. This authentic family recipe for spiced, pureed greens is best paired with a cornmeal flatbread called makki ki roti.
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Sarson ka saag is one of my favorite soul foods, one that I've grown up eating every winter. Just like gajar ka halwa, winters were not complete without freshly made sarson ka saag with makki ki roti.
Sarson is the Hindi word for dark mustard greens, and Saag refers to a semi-dry curry made with spiced, pureed greens.
Just like palak paneer and saag aloo, this vegetarian dish is also packed with nutrients and fiber. Mustard greens are rich in vitamins A, C, and K, while spinach adds a dose of iron and folate. Combined with the goodness of cornmeal, this dish is a powerhouse of nutrients.
While every family has their spin on this north-Indian classic, here's my family recipe for an authentic Punjabi-style Sarson da saag, along with my mom's and nani's (grandma) tips for making the best sarson ka saag. Let's get started!
[adthrive-in-post-video-player video-id="l9UCSNgZ" upload-date="2024-03-01T02:31:16.000Z" name="Sarson ka Saag" description="Easy and authentic recipe for Sarson ka Saag, a traditional Punjabi dish made with a delightful blend of mustard greens, spinach, and spices, simmered to a creamy perfection." player-type="default" override-embed="default"]Ingredients - Notes & Substitutions
Here is what you need to make sarson ka saag:
- Greens: I like to use a combination of mustard greens and spinach. Also known as Sarson, mustard greens impart a distinct peppery flavor, and spinach balances that and also gives a vibrant green color. The ratio is a personal choice. I use a 2:1 ratio, which means 2 bundles of mustard and 1 bundle of spinach. Buy fresh greens with light green stems and vibrant leaves that do not have any insect bites.
- Aromatics: Use fresh ginger, garlic, green chilies, and onions for the best results. You can certainly use ginger-garlic paste for convenience.
- Raddish: This is an optional but recommended ingredient. The natural sweetness of pink radish counters the bitterness of the greens.
- Cornmeal (Makki ka Atta): Gives a nutty flavor and acts as a thickening agent. If unavailable, you can use corn flour, but the texture may vary slightly.
- Ghee: Enhances the richness of the dish. Substitute with oil for a vegan option.
- Spices: Cumin seeds, salt, red chili powder, turmeric, garam masala, and coriander powder flavor this dish mildly. Skip or reduce the red chili powder as per your prefrence.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Sarson ka Saag
Prepare the greens: Remove the fibrous stems from mustard greens and chop the leaves and light green stems roughly. Do the same for spinach leaves. Now combine the two and rinse them thoroughly, 2 to 3 times to get rid of any dirt.
Saute aromatics: Turn on the instant pot and select saute. Add ghee and cumin seeds. When cumin seeds start sizzling, add onion, ginger, garlic, and serrano chilies. Saute for 3 minutes till the onions turn translucent.
Season and saute: Add salt, spices, and ¼ cup of water. Saute for 30 seconds to cook the spices. Cancel saute.
Add greens and pressure cook: Add the rinsed and drained greens, chopped radish, and ½ cup water. Skip the stirring, close the lid, and set the valve to sealing. Pressure cook for 4 minutes at high pressure.
Release pressure, puree saag: When the cooking time is up, release the pressure manually and open the lid when the pin drops. Using an immersion blender, puree the saag coarsely.
Simmer with cornmeal (makki ka atta): Turn on saute. When the saag starts simmering, stir in cornmeal and simmer for 2-3 minutes. Cancel saute.
Optional step - Prepare tadka (tempering): To elevate this saag, I add a simple ghee tempering called 'tadka'. Simply heat ghee in a small pan, and add sliced garlic and red chili powder. As soon as the garlic begins to sizzle, turn off the heat so it doesn't burn.
Serve & enjoy: Now transfer the sarson ka saag in a bowl and top it with hot tadka just before serving. Enjoy it with freshly made makki ki roti for a complete Punjabi meal.
Stovetop Recipe for Making Sarson ka Saag
- Microwave the greens: Clean and chop the greens. Add them to a microwave-safe bowl along with green chilies, and microwave for 2 minutes.
- Puree: Using a hand blender, puree the greens to a medium-fine consistency, or according to your preference. Keep it aside.
- Prepare the masala: Heat a skillet on medium-high heat. Add ghee and cumin seeds. Add onion, ginger, garlic and saute for 3-4 minutes. Add spiced with water and saute for a minute.
- Add greens and cook: Add the pureed greens with a little water. Cover and cook for 5 to 6 minutes. Now stir in cornmeal and simmer for another 2-3 minutes. Check for taste and adjust to taste. Turn off the heat and enjoy sarson ka saag!
Serving Suggestion
For a traditional Punjabi meal, serve sarson ka saag hot with cornmeal flatbread called makki ki roti and a dollop of butter. Some people also enjoy it with a piece of gud or jaggery.
I also serve it with chopped radish, lemon pickle, and boondi raita to mimic a dhaba-style experience.
If you don't have the time to make makki ki roti, serving it with yellow corn tortillas is the closest shortcut. Warm them with some ghee or oil and enjoy!
How to Store
- Refrigerate: Allow the sarson ka saag to cool completely then transfer it to an airtight container. Store it in the refrigerator for up to 3 days.
- Freezing: Sarson ka saag can be frozen for up to 2 months. Portion the saag into smaller containers or freezer-safe bags. Seal tightly, ensuring there's minimal air inside. Label the containers with the date to keep track of freshness.
- Thawing and Reheating: When ready to enjoy, transfer it from the freezer to the refrigerator the night before to thaw slowly. Alternatively, you can thaw it in the microwave using the defrost setting. Reheat and enjoy.
Recipe Tips & Notes
- Wash the greens thoroughly to get rid of any dirt.
- To enhance the flavor further, roast the cornmeal (makki ka atta) in a dry skillet until aromatic before adding it to the saag.
- Adjust the texture of the saag to your preference. Blend the saag mixture until smooth before adding the cornmeal for a velvety texture.
- Adjust the consistency of the saag by adding water as needed while cooking.
- Add the ghee and garlic tadka just before serving for an extra layer of flavor.
Frequently Asked Questions
Absolutely! Frozen greens work well in this recipe and are a convenient option. Just make sure to thaw and drain them thoroughly before using.
While roasting the cornmeal enhances its nutty flavor, it is not necessary and you can skip this step.
Yes, sarson ka saag can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.
Popular Indian-Style Greens
📖 Recipe
Sarson Ka Saag | Spiced Mustard Greens
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Equipment
Ingredients
Greens
- 1 tablespoon ghee or olive oil for vegan
- 1 teaspoon cumin seeds
- 2 serrano chilies
- 1 inch ginger roughly chopped
- 6 cloves garlic roughly chopped
- 1 medium red onion coarsely chopped
- 1 teaspoon salt adjust to taste
- ¼ teaspoon turmeric powder optional
- 2-3 teaspoons coriander powder
- 1½ teaspoon garam masala
- ½ teaspoon red chili powder adjust to taste
- ¾ cup water divided
- 2 bunches Sarson (Mustard Greens)
- 1 bunch spinach
- 4 pink radish trimmed, cut in quarters
- 2 tablespoons corn meal (makki ka atta) see notes for substitute
Optional Tempering
- 2 teaspoons ghee
- 1 clove garlic thinly sliced
- ¼ teaspoon red chili powder
Instructions
Instant Pot Recipe
- Prepare the greens: Trim the fibrous stems of the mustard greens then roughly chop the leaves and light green stems. Follow the same with spinach leaves. Now combine the two and rinse them thoroughly, 2 to 3 times to wash away any dirt.
- Saute aromatics: Turn on the instant pot and select saute. Add ghee and cumin seeds. Wait for cumin to sizzle then add onion, ginger, garlic, and serrano chilies. Saute for 3 minutes till the onions turn translucent.
- Season and saute: Add salt, spices, and ¼ cup of water. Saute for 30 seconds to cook the spices. Cancel saute.
- Add greens and pressure cook: Add the rinsed and drained greens, chopped radish, and ½ cup of water. Skip the stirring, close the lid, and set the valve to sealing. Pressure cook for 4 minutes at high pressure.
- Release pressure, puree saag: When the cooking time is up, release the pressure manually and open the lid when the pin drops. Using an immersion blender, puree the saag coarsely.
- Simmer with cornmeal (makki ka atta): Turn on saute. When the saag begins simmering, stir in cornmeal and simmer for 2-3 minutes. Cancel saute.
- Optional step - Prepare tadka (tempering): I add a simple ghee tempering called 'tadka' to elevate the taste of saag. Heat ghee in a small pan, and add sliced garlic and red chili powder. When the garlic starts sizzling, turn off the heat so it doesn't burn.
- Serve & enjoy: Transfer the sarson ka saag to a bowl and top it with hot tadka before serving. Enjoy it with freshly made makki ki roti for a complete Punjabi meal.
Stovetop Recipe
- Microwave the greens: Clean and chop the greens. Add them to a microwave-safe bowl along with green chilies, and microwave for 2 minutes.
- Puree: Using a hand blender, puree the greens to a medium-fine consistency, or according to your preference. Keep it aside.
- Prepare the masala: Heat a skillet on medium-high heat. Add ghee and cumin seeds. Add onion, ginger, garlic and saute for 3-4 minutes. Add spices with water and saute for a minute.
- Add greens and cook: Add the pureed greens with a little water. Cover and cook for 5 to 6 minutes. Now stir in cornmeal and simmer for another 2-3 minutes. Check seasoning and adjust to taste. Turn off the heat and enjoy sarson ka saag!
Video
Notes
- Wash the greens thoroughly to get rid of any dirt.
- To enhance the flavor further, roast the cornmeal (makki ka atta) in a dry skillet until aromatic before adding it to the saag.
- Adjust the texture of the saag to your preference. Blend the saag mixture until smooth before adding the cornmeal for a velvety texture.
- Adjust the consistency of the saag by adding water as needed while cooking.
- Add the ghee and garlic tadka just before serving for an extra layer of flavor.
AbieGal says
What can I replace the corn flour with? Anything from corn is off limits for me...
Aneesha says
Hi Abiegal, you can skip it altogether in that case. Enjoy!
Greer says
Hi Aneesha, I think there's a typo. It says "If the mix looks dry, add a little as needed". Do you mean add water? Thanks! Greer
Aneesha says
Hi Greer, yes, that's a typo, and thanks for pointing it out. And I did mean to write water 🙂
Amy Singh says
hi Aneesha!
Is there any equivalent that you know of to mustard greens available in the US? All I have in my local grocery are the Chinese style And I'm not sure that these are going to pass for my Punjabi husband lol.
Aneesha says
Hi Amy, I don't think Chinese-style mustard greens are any different. I get mine from a Spanish/European supermarket and they taste just as good. It's hard to find an exact match since the water and soil alter the taste a bit. As long as the leaves resemble the Indian mustard variety, you should be fine. I've tried it with other greens, but it doesn't give that mustard-y flavor. Let me know how it goes! Hope you hubby loves it 🙂
Kim says
Can this be made without a microwave or instant pot?
Aneesha | Spice Cravings says
Hi Kim, sorry for the late reply, I was traveling. So to answer your question, yes you can make it without a microwave and Instant Pot. You can make it in a sauce pot all together. Start by sautéing the aromatics, then add the rinsed and chopped mustard greens. Add very little water, cover and cook for 15-20 minutes till the leaves are tender and cooked through. After cooking, use a hand blender, and blend to your desired consistency. Feel free to reach out if any of this wasn't clear.