sarson ka saag

The combination of sarson ka saag topped with butter and served with makki ki roti taste too good and is a winter staple in North India.

Sarson ka Saag (Authentic Punjabi Style)

mustard greens ((sarson))

bathua leaves ((chenopodium/goosefoot/melde))

spinach leaves ((palak))

chopped radish leaves (- use tender leaves, (mooli ke patte))

white radish root

fenugreek leaves (- chopped)

onions (or 2 medium sized onions)

tomatoes (or 3 medium-sized tomatoes)

ginger (- chopped)

green chilies (- chopped)

garlic (- medium sized, chopped)

red chili powder

water (or add as required)

maize flour (or fine cornmeal)

salt (as required)

onions

oil (or ghee)

saag (or as required)

Firstly clean and chop all the greens. Then wash or rinse the greens very well in running water.

In a 5 litre stovetop pressure cooker or pan add all the ingredients listed under &quot;for sarson ka saag&quot; except for maize flour.

Cover the pressure cook and cook for 6 to 7 minutes or more on medium-high heat.

If cooking in a pan, then cover and let the greens cook till tender and softened. Do check occasionally.

Pour the greens along with the stock and maize flour in a blender. Blend till smooth.

In another deep pan or in the same cooker, pour the pureed greens.

Simmer for a good 25 to 30 minutes on a low heat stirring at intervals.

Making sarson ka saag

In another small pan, heat oil. Use any neutral oil. You can also make the tempering with ghee if you prefer.

Add the chopped onions and saute them till light brown on medium-low heat.

Add the prepared saag. Stir and simmer for a couple of minutes.

Stir ocaasionally when the saag is simmering.

Tempering for sarson da saag

Serve sarson ka saag hot with a side of some chopped onions, whole green chilies or mango pickle. Top the saag with a dollop of white butter and serve with Makki di Roti. Also serve a few jaggery cubes by the side.

For a vegan saag, omit adding white butter or use vegan butter.

Serving Suggestions

Store the pureed and simmered saag in an airtight container for 4 to 5 days in the refrigerarot. You can also freeze it for a month.

When ready to serve, remove the quantity you need from the refrigerator and temper it with the required amout of oil and onions.

Storage

Sarson ka Saag is a winter staple in Northern India. Spiced greens are pureed and then served with makki roti (flatbread made with maize flour) and dollop of butter. It makes a wonderful vegetarian nutritious meal!

Sarson ka Saag

mustard greens

mixed greens

onion

garlic

ginger (chopped)

green chilies (or to taste, chopped)

tomatoes (chopped)

salt (or

water

ghee

hing (also known as asafetida)

red chilies

coriander powder

garam masala

Wash and chop the greens and then add them to the pressure cooker. Then add the chopped onion, garlic, ginger and green chilies.

Add tomatoes and white radish.&nbsp;Then add the red chili powder and salt.&nbsp;Add 1.5 cups water and stir.

Pressure cook for 5-6 whistles (in a traditional stove top pressure cooker) on high heat until everything is soft and done.If using the Instant Pot (like I did here), cook on high pressure for 5 mins and then let the pressure release naturally.&nbsp;Alternatively, you can also cook everything on a stove top for 20-25 minutes until soft.

Open the pressure cooker/instant pot and then use an immersion blender to puree the saag. If you don't have an immersion blender, wait for it cool down a bit and then puree using your regular blender.

Blend to a coarse paste. You may blend it to super fine texture using a high speed blender. I prefer it little coarse.

Transfer saag to another pot on stove top over medium-low heat. Add 2 tablespoons of maize flour to the saag and mix, this helps in thickening the saag.

Set heat to low and let the saag simmer for 20 to 25 minutes on low heat. It will thicken as it simmers.

For the final tadka, heat a small pan on medium heat. Once the pan is hot add ghee to it and then add hing and chopped garlic cloves. Saute for few seconds and then add the chopped onion and dried red chilies.

Cook until the onions and garlic turn light golden brown. Add the coriander powder and garam masala and mix.

Transfer the tadka/tempering to the saag and mix.

Serve sarson ka saag with makki roti, sliced onion, jaggery and white butter!&nbsp;

https://www.youtube.com/watch?v=K3ZLrjf_cCg

Sarson Ka Saag aka spicy mustard greens is a winter staple in Northern India. It’s usually served with makki roti (a flatbread made with maize flour), a dollop of butter and makes a nutritious meal!

This post will teach you how to make authentic Punjabi-style Sarson Ka Saag (Mustard Greens &amp; Spinach Curry) at home. This recipe includes stovetop and Instant Pot cooking instructions, plus substitutions if you can’t find mustard greens. Ready in under 1-hour, this recipe is the easiest path to a nostalgic vegetarian curry. Tested to perfection!

Easy Sarson Ka Saag (Stovetop & Instant Pot)

mustard greens* (washed, hard stems removed, and roughly chopped)

spinach

Thai/bird's eye green chili peppers

garlic (leave whole - will be crushed later)

turmeric powder

tsp kosher salt

yellow corn flour

tbsp dried fenugreek leaves (methi)

neutral oil

tbsp ghee or butter (or sub more oil)

onion (finely chopped)

tbsp minced ginger

cilantro leaves (chopped)

butter (for serving)

Cook ingredients.

Heat a (preferably nonstick) 5 qt Dutch oven over medium heat. Add the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt along with 2 cups of water. No need to mix. Cover and allow to simmer for 1 hour.

Blend Sarson Ka Saag.

Turn off the heat. Uncover and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or transfer to a food processor to blend into a rough purée. If you see any tough stems, remove them.

Add corn flour and dried fenugreek leaves.

Turn the heat back on to medium-high. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix. Taste and add salt, if needed.

Add water.

Reduce the heat to low-medium, add 1 cup (preferably boiling) water, and allow to simmer while you proceed to the tarka. Stir occasionally. If needed, add another 1/2 cup of water to thin it out.

Make tadka.

Tarka: Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Top with a pat of butter. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread.

Stovetop

Pressure cook ingredients.

Add water to Instant Pot, followed by the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt. No need to mix. Secure the lid, seal the vent, and pressure-cook on High Pressure for 20 minutes. Allow pressure to naturally release for at least 5 minutes, and then manually release remaining pressure. Press Cancel to turn off the Instant Pot.

Open the lid and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or transfer to a food processor to blend into a rough purée. If you see any tough stems, remove them.

Select Sauté and set the temperature to High. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix.

Add water and check seasonings.

Add 1 cup (preferably boiling) water and stir until the water absorbs in the Saag. Taste and add salt, if needed.  If it thickens too much, add another 1/2 cup of water to thin it out. Select Cancel to turn off the Instant Pot.**

Instant Pot

https://content.jwplatform.com/videos/qOU6SkOE.mp4

Here’s a quick & easy Instant Pot Sarson Ka Saag (Mustard Greens & Spinach Curry) recipe made in the authentic Punjabi style. This recipe includes Stovetop instructions plus substitutions if you can’t find mustard greens. Naturally vegetarian and vegan optional. Tested to perfection!

Instant Pot Sarson Ka Saag

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Sarson ka Saag

Easy Sarson Ka Saag (Stovetop & Ins...

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