Sarson ka Saag (Authentic Punjabi Saag Recipe)
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
4
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Calories
179 kcal
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Course
Main Course
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Cuisine
Indian
Sarson ka Saag (Authentic Punjabi Saag Recipe)
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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.
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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
- 1 tablespoon ghee
- 3 cloves garlic chopped
- 1/8 teaspoon red chili powder optional, for color
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.
Equipments used:
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.
- Consistency: The saag will thicken as it sits. Add hot water as needed when reheating to adjust consistency before serving.
Nutrition Information
Show Details
Calories
179kcal
(9%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
25mg
(8%)
Sodium
829mg
(35%)
Potassium
411mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1477IU
(30%)
Vitamin C
61mg
(68%)
Calcium
73mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 829mg | 35% |
| Potassium | 411mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1477IU | 30% |
| Vitamin C | 61mg | 68% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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