Sarson Ka Saag | Mustard Greens Recipe
Sarson Ka Saag is a popular North Indian winter recipe prepared using mustard greens and spices. Serve it with makki ki roti (corn flour bread) for a complete vegetarian meal.
Servings: 4
Calories: 126kcal
Equipment
- Pot
Ingredients
- 1 bunch Mustard greens 250 grams approx
- 1 bunch Spinach or any mixed greens like spinach (palak, bathua (chenopodium), turnip, collard greens, radish leaves (mooli ke patte), fenugreek leaves (methi)) 250 grams approx
- 2 tablespoon Ghee or butter or oil
- 1 teaspoon Cumin seeds
- Hing or asafoetida pinch
- 1 Onion finely chopped
- 6 to 8 Garlic cloves finely chopped
- 2 tablespoon Ginger grated
- 2 to 3 Green chilies slit
- 2 Tomatoes chopped
- 2 tablespoon Maize flour or corn flour
- ½ teaspoon Garam masala powder or red chile powder
- Water approx 1 ½ to 2 cups
- 1 teaspoon Salt or adjust to taste
Instructions
How to cook mustard greens for sarson ka saag?
- Traditionally, all the ingredients are cooked together in a pressure cooker or instant pot and then added to a mixie jar or blender. But I do it a little differently to retain the green color.
- Nicely wash and chop the greens.1 bunch Mustard greens, 1 bunch Spinach
- Bring water to boil in a pot. To this, add chopped leaves and cook them uncovered until the leaves are cooked. This will retain a bright green color.
- Drain and keep it aside. Let this cool down.
- Grind the leaves in a mixie jar or blender to a coarse paste.
How to make sarson da saag?
- Heat oil in a pan. To this, add cumin seeds and saute for a few seconds.2 tablespoon Ghee, 1 teaspoon Cumin seeds
- Add hing, onion, garlic, ginger, and green chilies and saute until onion becomes translucent.Hing or asafoetida, 1 Onion, 6 to 8 Garlic cloves, 2 tablespoon Ginger grated, 2 to 3 Green chilies
- Add the tomatoes and cook until the tomatoes become soft.2 Tomatoes
- Now add maize or corn flour and cook for another 2 to 3 minutes or until any rawness goes off completely.2 tablespoon Maize flour or corn flour
- Now add garam masala powder, salt, coarse green paste, and water as needed for desired consistency and cook for 15 minutes or until oil separates.½ teaspoon Garam masala powder, Water, 1 teaspoon Salt or adjust to taste
- Serve hot with makki ki roti and a dollop of butter, and enjoy. (You can temper if needed, read tips)
Notes
- Vary the spices and all ingredients to taste.
- The dish is tasty the way it is prepared. If needed, you can give a classic Punjabi tadka or temper to the Sarson da saag; in a pan, heat 2 tablespoon of ghee or oil. Add a pinch of hing, one finely chopped onion, and three garlic cloves, and saute until the onion becomes translucent. Add this to the gravy and serve with a dollop of butter.
- I simply add 1 :1 ratio of mustard greens and spinach most of the time. But if you have green available where you stay, feel free to add them.
- For authentic taste, you can add radish roots, turnips, or red radishes.
- You can saute the ingredients with oil for the vegan version and ghee for the traditional dhaba-style vegetarian version.
Nutrition
Calories: 126kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 149mg | Potassium: 703mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8498IU | Vitamin C: 39mg | Calcium: 110mg | Iron: 3mg