Buttery, creamy mustard greens cooked with aromatics like onions, ginger and garlic, and seasoned with toasted garam masala. This recipe for Instant Pot Saag, or 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.
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!
How to Preserve the Green Color in 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
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!
Sweet and Spicy Lemon Pickle made in an instant pot
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Sarson Ka Saag | Spiced Mustard Greens
Ingredients
Greens
- 6 cups Sarson (Mustard Greens) : stems removed and chopped
- 4 cups spinach : stems removed and chopped
- 2 green chillies
Masala seasoning
- 2 teaspoons ghee or butter (or light olive oil for vegan)
- 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
- ½ teaspoon Turmeric Powder optional
- 2-3 teaspoons Coriander Powder
- 1 teaspoon Garam Masala
- ½ teaspoon Red Chili Powder adjust to taste
- ¾ cup water
- 2 tablespoons corn meal or corn flour Makki
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
Nutrition
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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.