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.
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.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.Update: This recipe has been updated with a simpler, one-pot recipe.