Sarson ka Saag (Authentic Punjabi Saag Recipe)

Name: Sarson ka Saag (Authentic Punjabi Saag Recipe)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving
Ingredients: 370 grams Mustard (Sarson); 250 grams mixed greens; 2 small Turnip or Radish; 2-4 green chili pepper; 1/3 cup water; 1 teaspoon salt; 2 tablespoon ghee or butter; 1/8 teaspoon asafoetida (hing); 2 Dried Red Chili Whole; 1 1/2 cup onion; 1 inch ginger; 8 cloves garlic; 1 tomato; 2 tablespoon Corn meal (Makki ka aata); 1/2 teaspoon red chili powder; 2 teaspoon Coriander powder (dhaniya powder); 1/2 teaspoon cumin powder; 1 tablespoon ghee; 3 cloves garlic; 1/8 teaspoon red chili powder

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5.0

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Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4
Calories
179 kcal
Course
Main Course
Cuisine
Indian

Sarson ka Saag (Authentic Punjabi Saag Recipe)

Imani Mendoza

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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

Servings

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

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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%