Instant Pot Saag | Sarson Ka Saag

March 10, 2018 (Updated: April 18, 2019) By Aneesha |

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Buttery and creamy mustard greens, cooked with aromatics like onions, ginger and garlic, and seasoned with toasted garam masala, Instant Pot Saag, or as we say call it, Sarson ka Saag,  is a winter-time classic from the northern-Indian region.

I like to serve Sarson ka Saag with Makki ki Roti,  a flatbread prepared with fine-ground cornmeal.

It’s preparation and flavor is very similar to a homemade corn tortilla.

A metallic bowl with Instant Pot Saag (Sarson ka Saag), spiced mustard greens

It’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, which is yogurt side.

To me, this combination is at the top of my soul-food list!

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

Preserving the Green Color in Instant Pot Saag

A single serving of Instant Pot Saag (sarson ka saag)

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 this saag recipe.

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.

To make this a vegan recipe, use light olive oil instead of ghee or butter.

Ideal Pairing for Instant Pot Saag: Makki Ki Roti

Instant Pot Saag served with Makki ki Roti and onions on the side

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 and cumin on top, and lightly toast them.

The end result gets pretty close to the classic Makki ki Roti.

Serve this combo with some Sweet and Spicy lemon Pickle to round out the dish!

Instant Pot Lemon Pickle, Pressure cooker Lemon PIckle
Sweet and Spicy Lemon Pickle made in an instant pot

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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 | Spiced Mustard Greens

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.
Print Pin Discuss Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 61kcal
Author: Spice Cravings

Ingredients

Greens

  • 6 cups Sarson (Mustard Greens) : stems removed and chopped
  • 4 cups spinach : stems removed and chopped
  • 2 green chillies

Masala seasoning

Instructions

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

Video

Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
 
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Serving: 0.5cup | Calories: 61kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 472mg | Potassium: 365mg | Fiber: 3g | Sugar: 2g | Vitamin A: 72.4% | Vitamin C: 58.4% | Calcium: 9.5% | Iron: 10.1%
Course: Main Course
Cuisine: Indian
Keyword: Keto, Vegan
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HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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2 Comments

  • Reply
    Kim
    May 4, 2019 at 2:01 pm

    Can this be made without a microwave or instant pot?

    • Reply
      Aneesha | Spice Cravings
      May 7, 2019 at 12:40 pm

      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.

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