Sarson ka Saag (Authentic Punjabi Saag Recipe)
Punjabi Sarson ka Saag, served with Makki ki roti, is a classic North Indian winter favorite. This traditional saag, packed with flavor and nutrition, is a comforting and hearty meal. Learn how to make authentic Sarson ka saag with my mom's perfect recipe.
Servings: 4
Ingredients
- 370 grams Mustard (Sarson) finely chopped, leaves and soft steams, 2 bunches
- 250 grams Mixed Greens (bathua, spinach), finely chopped
- 2 small Turnip or Radish peeled, rinsed, and cut into small pieces, about 65 grams
- 2-4 Green Chili Pepper optional, adjust to taste*
- 1/3 cup Water (use 1 cup for stovetop pot method)
- 1 teaspoon Salt
Tempering
- 2 tablespoon Ghee or Butter or use oil for vegan
- 1/8 teaspoon Asafoetida (Hing)
- 2 Dried Red Chili Whole
- 1 1/2 cup Onion finely chopped
- 1 inch Ginger grated
- 8 cloves Garlic minced or finely diced
- 1 Tomato diced, about 100 grams
- 2 tablespoon Corn meal (Makki ka aata) fine ground, also called maize flour
Spices
- 1/2 teaspoon Red Chili powder optional
- 2 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Cumin Powder
Second Tempering
Instructions
Prepare the Greens
- Cut the thick hard stems of the mustard greens. Wash all the greens thoroughly and chop them.
Cook the Greens
- Stovetop Pressure Cooker Method: Add all the greens to the pressure cooker along with turnips, green chilies, and salt. Add 1/2 cup water. Cook for 2 whistles on high heat, then let the pressure release naturally.
- Instant Pot Method: Add all the greens to the pressure cooker along with turnips, green chilies, and salt. Add 1/3 cup water. Close the lid with the vent in the sealing position. Pressure cook on high for 4 minutes, then quick release the pressure manually. followed by natural release.
- Stovetop Stockpot Method: Add all the greens to the pressure cooker along with turnips, green chilies, and salt. Add 1 1/2 cup water. Cook for 40 minutes partially covered, stirring intermittently until the greens are well cooked.
- While the saag is cooking, make the tadka.
Blend the Greens
- The greens and turnip will be cooked and soft by this time. Their color will be dull green. Using an immersion blender, blend/pulse them to a coarse texture. You don't want to make them completely smooth and pureed. Alternatively, you can also use a mathani, which is the traditional way to mash the greens. It will take more time and effort.
Tempering/Tadka
- Heat a large pan on medium-high heat. Add ghee and let it melt. Add the dried red chilies and asafoetida.
- Add the onions and saute them for 6-8 minutes until they turn golden.
- Add the ginger-garlic and cook for another minute.
- Add the tomato and spices (chili powder, coriander powder, and cumin powder). Stir and cover with a lid for 3 minutes, so that the tomatoes soften. Remove the lid and cook for another minute until the ghee/oil starts oozing from the sides.
- Add the saag to the tadka and give it a stir. Simmer for 5-6 minutes while stirring frequently, so the saag does not stick to the bottom of the pan.
- Add maize flour (makki ka aata) to the saag. This will help to thicken the saag. Mix well and cook for another 5 minutes. Add hot water if needed to adjust consistency.
- Once the saag has thickened to your liking, turn off the flame.
- Sarson ka Saag is ready to be enjoyed. Serve it hot topped with ghee or white butter along with makki ki roti.
Optional Second Tempering
- This tempering is completely optional but makes the dish shine. Heat ghee or oil in a small pan. Once it is hot, add the sliced garlic and cook until the color of the garlic changes to golden. Then turn off the heat. I like to add a pinch of red chili powder at the end for that pop of color. I suggest adding this tempering after transfering the saag to the serving dish.
Video
Notes
Vegan Variation: To make this recipe vegan, use oil in place of ghee
Green Chili Pepper: I typically use Thai, Birdeye, or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
Turnips or Radishes: I added turnips. If you can't find turnips, you can also add radishes to make the saag. These ingredients balance the flavors of the mustard greens.
No mustard leaves: If you can't find mustard greens, you can use rapini. This is easily available in grocery stores.
Which other greens to add: Bathua (chenopodium) and spinach are what I usually add. If you can't find bathua, then replace it with methi (fenugreek leaves), turnip leaves, or collard greens.
Consistency: The saag will thicken as it sits. Add hot water as needed when reheating to adjust consistency before serving.
Nutrition
Calories: 179kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 829mg | Potassium: 411mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1477IU | Vitamin C: 61mg | Calcium: 73mg | Iron: 2mg