Sarson ka saag is one of my favorite soul foods, one that I’ve grown up eating every winter. Just like gajar ka halwa, winters were not complete without freshly made sarson ka saag with makki ki roti.
Sarson is the Hindi word for dark mustard greens, and Saag refers to a semi-dry curry made with spiced, pureed greens. Just like palak paneer and saag aloo, this vegetarian dish is also packed with nutrients and fiber. Mustard greens are rich in vitamins A, C, and K, while spinach adds a dose of iron and folate. Combined with the goodness of cornmeal, this dish is a powerhouse of nutrients. While every family has their spin on this north-Indian classic, here’s my family recipe for an authentic Punjabi-style Sarson da saag, along with my mom’s and nani’s (grandma) tips for making the best sarson ka saag. Let’s get started!
Ingredients - Notes & Substitutions
Here is what you need to make sarson ka saag:
Greens: I like to use a combination of mustard greens and spinach. Also known as Sarson, mustard greens impart a distinct peppery flavor, and spinach balances that and also gives a vibrant green color. The ratio is a personal choice. I use a 2:1 ratio, which means 2 bundles of mustard and 1 bundle of spinach. Buy fresh greens with light green stems and vibrant leaves that do not have any insect bites. Aromatics: Use fresh ginger, garlic, green chilies, and onions for the best results. You can certainly use ginger-garlic paste for convenience. Raddish: This is an optional but recommended ingredient. The natural sweetness of pink radish counters the bitterness of the greens. Cornmeal (Makki ka Atta): Gives a nutty flavor and acts as a thickening agent. If unavailable, you can use corn flour, but the texture may vary slightly. Ghee: Enhances the richness of the dish. Substitute with oil for a vegan option. Spices: Cumin seeds, salt, red chili powder, turmeric, garam masala, and coriander powder flavor this dish mildly. Skip or reduce the red chili powder as per your prefrence.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Sarson ka Saag
Prepare the greens: Remove the fibrous stems from mustard greens and chop the leaves and light green stems roughly. Do the same for spinach leaves. Now combine the two and rinse them thoroughly, 2 to 3 times to get rid of any dirt.
Saute aromatics: Turn on the instant pot and select saute. Add ghee and cumin seeds. When cumin seeds start sizzling, add onion, ginger, garlic, and serrano chilies. Saute for 3 minutes till the onions turn translucent.
Season and saute: Add salt, spices, and ¼ cup of water. Saute for 30 seconds to cook the spices. Cancel saute.
Add greens and pressure cook: Add the rinsed and drained greens, chopped radish, and ½ cup water. Skip the stirring, close the lid, and set the valve to sealing. Pressure cook for 4 minutes at high pressure.
Release pressure, puree saag: When the cooking time is up, release the pressure manually and open the lid when the pin drops. Using an immersion blender, puree the saag coarsely.
Simmer with cornmeal (makki ka atta): Turn on saute. When the saag starts simmering, stir in cornmeal and simmer for 2-3 minutes. Cancel saute.
Optional step - Prepare tadka (tempering): To elevate this saag, I add a simple ghee tempering called ’tadka’. Simply heat ghee in a small pan, and add sliced garlic and red chili powder. As soon as the garlic begins to sizzle, turn off the heat so it doesn’t burn.
Serve & enjoy: Now transfer the sarson ka saag in a bowl and top it with hot tadka just before serving. Enjoy it with freshly made makki ki roti for a complete Punjabi meal.
Stovetop Recipe for Making Sarson ka Saag
Microwave the greens: Clean and chop the greens. Add them to a microwave-safe bowl along with green chilies, and microwave for 2 minutes. Puree: Using a hand blender, puree the greens to a medium-fine consistency, or according to your preference. Keep it aside. Prepare the masala: Heat a skillet on medium-high heat. Add ghee and cumin seeds. Add onion, ginger, garlic and saute for 3-4 minutes. Add spiced with water and saute for a minute. Add greens and cook: Add the pureed greens with a little water. Cover and cook for 5 to 6 minutes. Now stir in cornmeal and simmer for another 2-3 minutes. Check for taste and adjust to taste. Turn off the heat and enjoy sarson ka saag!
Serving Suggestion
For a traditional Punjabi meal, serve sarson ka saag hot with cornmeal flatbread called makki ki roti and a dollop of butter. Some people also enjoy it with a piece of gud or jaggery. I also serve it with chopped radish, lemon pickle, and boondi raita to mimic a dhaba-style experience. If you don’t have the time to make makki ki roti, serving it with yellow corn tortillas is the closest shortcut. Warm them with some ghee or oil and enjoy!
How to Store
Refrigerate: Allow the sarson ka saag to cool completely then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. Freezing: Sarson ka saag can be frozen for up to 2 months. Portion the saag into smaller containers or freezer-safe bags. Seal tightly, ensuring there’s minimal air inside. Label the containers with the date to keep track of freshness. Thawing and Reheating: When ready to enjoy, transfer it from the freezer to the refrigerator the night before to thaw slowly. Alternatively, you can thaw it in the microwave using the defrost setting. Reheat and enjoy.
Recipe Tips & Notes
Wash the greens thoroughly to get rid of any dirt. To enhance the flavor further, roast the cornmeal (makki ka atta) in a dry skillet until aromatic before adding it to the saag. Adjust the texture of the saag to your preference. Blend the saag mixture until smooth before adding the cornmeal for a velvety texture. Adjust the consistency of the saag by adding water as needed while cooking. Add the ghee and garlic tadka just before serving for an extra layer of flavor.
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