Servings
Font
Back
0 from 9 votes

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.

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

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
    Cup of Yum
  1. Cut the thick hard stems of the mustard greens. Wash all the greens thoroughly and chop them.
Cook the Greens
  1. 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.
  2. 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.
  3. 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.
  4. While the saag is cooking, make the tadka.
Blend the Greens
  1. 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
  1. Heat a large pan on medium-high heat. Add ghee and let it melt. Add the dried red chilies and asafoetida.
  2. Add the onions and saute them for 6-8 minutes until they turn golden.
  3. Add the ginger-garlic and cook for another minute.
  4. 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.
  5. 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.
  6. 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.
  7. Once the saag has thickened to your liking, turn off the flame.
  8. 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
  1. 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.

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

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

% 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.