Sarson ka Saag (Mustard Greens) | Stovetop and Instant Pot Method

With the winter chill slowly setting in and the temperature dropping, it’s a perfect time to enjoy Sarson ka Saag.  A North Indian winter delicacy from the state of Punjab which needs no introduction.   This rustic dish is made with a combination of mustard greens, spinach, methi leaves (fenugreek)along with aromatic spices that will definitely tickle your taste buds.

Sarson ka Saag


This recipe was originally published back on Feb 4th, 2014.  This post has been updated with new pictures and content.

The best way to enjoy Sarson ka Saag is with Makki ki Roti, a dollop of butter, and Gur (Jaggery).  In Punjabi, this dish is pronounced in a more traditional way which is “Saron da Saag”.   This dish is not only enjoyed in North India but also all over India and has gained popularity around the globe.

This dish is a must at least once in the winter season.  It is one of my favorite dishes when it comes to North Indian cuisine.  When living in India, whoever use to make it in the community will have to share with their neighbors especially when it comes to special delicacies.  It always reminds me of my childhood days in India which I cherish each and every day.

Benefits of Mustard Greens (Sarson)

  • rich source of vitamins and minerals
  • contains a range of phytonutrients
  • contains health-boosting antioxidants such as beta carotene
  • one serving offers Vit K, Vit C, Vit A, calcium, and potassium

 

Can you freeze Sarson ka Saag?

Yes, you can freeze the saag.  All you have to do is boil the greens and blend them. Once it cools down, you can either put it in a freezer-safe storage container or in a gallon size zip lock bag.

Once you are ready to use it, all you have to do is thaw it and temper the saag and serve it hot.  It’s that easy.  Another advantage is enjoying it when it is not in season.

Sarson Ka Saag

 

Why do we add other leafy greens to Sarson ka Saag

You must be wondering why do we add other leafy greens to mustard greens.  Here is why:  mustard leaves have a unique flavor that is quite pleasing to the palate along with a bit of bitterness. Other leafy greens are added to balance the bitterness and mellow down the flavor.  You can add spinach, bathua (which is not available in the US), and methi leaves.

The full recipe can be found below on the recipe card below

Instant Pot Method:

  • Plugin the pot, and add the roughly chopped greens along with ginger, salt, and green chilies.  Add about a cup of water and click on Manual mode for 10 mins and pressure cook it.  Release the pressure and let it cool down.
  • Transfer the greens into a blender once it has cooled down.  Blend it how you like it, I like it a bit coarse or you can puree it all the way.
  • In the same instant pot, add oil or ghee, add the blended mixture of fried onions, ginger garlic paste, tomato puree.  Saute it for a few minutes until it doesn’t separate from oil. If using the fresh onions then you fry the onion until it is brown.  Let them cool down and then blend with ginger garlic paste, tomato puree.
  • Now with a tbsp of oil, add the blended mixture and saute it for a few mins.  Now add turmeric, red chili powder, garam masala, salt and roast until the oil separates.
  • Add the pureed greens and mix it well. If the greens looks too thick and pasty, then you can add a little bit if hot water.
  • Let it cook slowly on the slow cooker mode for about 20-30 mins, stirring in between.
  • Once it is ready, add the ghee temper.  In a small tempering pan, add 2 tablespoons of ghee and let it heat up.  Now add chopped garlic, whole red chilies and let it sizzle and garlic turn brown.  Turn the gas off and add paprika powder.
  • Pour the temper before serving along with julienned ginger.
  • Enjoy this yummy saag with chapati, makki ki roti or paratha.

Stove Top Method:

  • In a pressure cooker, add the roughly chopped greens along with ginger, salt, and green chilies.  Add about a cup of water and pressure cook it 10 mins.  Release the pressure and let it cool down.
  • Transfer the greens into a blender once it has cooled down.  Blend it how you like it, I like it a bit coarse or you can puree it all the way.
  • In another pot, add oil or ghee, add the blended mixture of fried onions, ginger garlic paste, tomato puree.  Saute it for a few minutes until it doesn’t separate from oil. If using the fresh onions then you fry the onion until it is brown.  Let them cool down and then blend with ginger garlic paste, tomato puree.
  • Now with a tbsp of oil, add the blended mixture and saute it for a few mins.  Now add turmeric, red chili powder, garam masala, salt and roast until the oil separates.
  • Add the pureed greens and mix it well. If the greens looks too thick and pasty, then you can add a little bit if hot water.
  • Let it cook on the slow-medium hear for about 20-30 mins, stirring in between so it doesn’t burn while cooking.
  • Once it is ready, add the ghee temper.  In a small tempering pan, add 2 tablespoons of ghee and let it heat up.  Now add chopped garlic, whole red chilies and let it sizzle and garlic turn brown.  Turn the gas off and add paprika powder.
  • Pour the temper before serving along with julienned ginger.
  • Enjoy this yummy saag with chapati, makki ki roti or paratha.

Sarson Ka Saag

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matter to me.  Thank you for stopping by!!

   Happy Cooking!!!!!!

 

Sarson da Saag (Mustard Greens)

Sarika Gunjal
Sarson ka Saag is a very popular rustic North Indian delicacy that doesn't need introduction and enjoyed in the winter season.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Veg
Cuisine Indian
Servings 6

Ingredients
  

  • 2 bunches of mustard greens
  • 1 bunch of spinach
  • ½ bunch fresh methi leaves or 3 tbsp Kasuri methi
  • 1 big onion chopped or 3-4 tbsp fried onions
  • 2 tbsp ginger garlic paste
  • ½ cup tomato puree or 1-2 medium fresh chopped tomatoes optional
  • 3-4 green chilies
  • 1-2 bay leaves
  • 1 tsp paprika
  • ¾ tsp red chili powder
  • 3 whole dry red chili
  • salt to taste
  • 1-2 tsp garam masala
  • 1 tsp turmeric powder
  • 1-2 tbsp ghee final tadka
  • 2-3 cloves chopped garlic
  • 1 inch of julienned ginger
  • 2-3 tbsp ghee or oil

Instructions
 

  • Instant Pot Method:
  • Plugin the pot, and add the roughly chopped greens along with ginger, salt, and green chilies. Add about a cup of water and click on Manual mode for 10 mins and pressure cook it. Release the pressure and let it cool down.
  • Transfer the greens into a blender once it has cooled down. Blend it how you like it, I like it a bit coarse or you can puree it all the way.
  • In the same instant pot, add oil or ghee, add the blended mixture of fried onions, ginger garlic paste, tomato puree. Saute it for a few minutes until it doesn't separate from oil. If using the fresh onions then you fry the onion until it is brown. Let them cool down and then blend with ginger garlic paste, tomato puree.
  • Now with a tbsp of oil, add the blended mixture and saute it for a few mins. Now add turmeric, red chili powder, garam masala, salt and roast until the oil separates.
  • Add the pureed greens and mix it well. If the greens looks too thick and pasty, then you can add a little bit if hot water.
  • Let it cook slowly on the slow cooker mode for about 20-30 mins, stirring in between.
  • Once it is ready, add the ghee temper. In a small tempering pan, add 2 tablespoons of ghee and let it heat up. Now add chopped garlic, whole red chilies and let it sizzle and garlic turn brown. Turn the gas off and add paprika powder.
  • Pour the temper before serving along with julienned ginger.
  • Enjoy this yummy saag with chapati, makki ki roti or paratha.
  • Stove Top Method:
  • In a pressure cooker, add the roughly chopped greens along with ginger, salt, and green chilies. Add about a cup of water and pressure cook it 10 mins. Release the pressure and let it cool down.
  • Transfer the greens into a blender once it has cooled down. Blend it how you like it, I like it a bit coarse or you can puree it all the way.
  • In another pot, add oil or ghee, add the blended mixture of fried onions, ginger garlic paste, tomato puree. Saute it for a few minutes until it doesn't separate from oil. If using the fresh onions then you fry the onion until it is brown. Let them cool down and then blend with ginger garlic paste, tomato puree.
  • Now with a tbsp of oil, add the blended mixture and saute it for a few mins. Now add turmeric, red chili powder, garam masala, salt and roast until the oil separates.
  • Add the pureed greens and mix it well. If the greens looks too thick and pasty, then you can add a little bit if hot water.
  • Let it cook on the slow-medium hear for about 20-30 mins, stirring in between so it doesn't burn while cooking.
  • Once it is ready, add the ghee temper. In a small tempering pan, add 2 tablespoons of ghee and let it heat up. Now add chopped garlic, whole red chilies and let it sizzle and garlic turn brown. Turn the gas off and add paprika powder.
  • Pour the temper before serving along with julienned ginger.
  • Enjoy this yummy saag with chapati, makki ki roti or paratha.

 

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