Sarson da Saag
A classic Punjabi winter delicacy made from a blend of mustard greens, spinach, and bathua. This slow-cooked, creamy green curry is best enjoyed with Makki di Roti and a generous dollop of white butter.
For 4 servings
6 steps. 60 minutes total.
- 1
Step 1
- a.Prepare the Greens
- b.Trim and discard the thick, tough lower stems of the mustard greens. Keep the tender stems and leaves.
- c.Wash the mustard greens, spinach, and bathua thoroughly in a large bowl of water 2-3 times to remove all grit and dirt.
- d.Roughly chop all the washed and drained greens.
- 2
Step 2
- a.Pressure Cook the Greens
- b.Place the chopped greens in a 3-5 liter pressure cooker.
- c.Add half of the chopped ginger, half of the chopped garlic, slit green chilies, 1 tsp of salt, and 1 cup of water.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the greens are completely soft and wilted.
- 3
Step 3
- a.Blend and Thicken the Saag
- b.Allow the pressure to release naturally. Open the cooker.
- c.Using an immersion blender, blend the cooked greens directly in the cooker to a coarse, rustic paste. Avoid making a smooth puree for authentic texture.
- d.Place the cooker back on low heat. In a small bowl, mix the maize flour with 1/4 cup of water to create a smooth, lump-free slurry.
- e.Gradually pour the slurry into the saag, stirring continuously to prevent lumps from forming.
- f.Simmer the saag on low heat for 20-25 minutes, stirring every few minutes. This slow cooking process is crucial to cook the maize flour and develop a creamy consistency.
- 4
Step 4
- a.Prepare the Masala (Tadka)
- b.While the saag simmers, heat 2 tbsp of ghee in a separate pan (kadai) over medium heat.
- c.Add the remaining chopped ginger and garlic. Sauté for about a minute until fragrant.
- d.Add the finely chopped onions and cook until they turn soft and golden brown, which takes about 7-8 minutes.
- e.Stir in the tomato puree, turmeric powder, and red chili powder. Cook this masala until the ghee begins to separate from the mixture, about 5-6 minutes.
- 5
Step 5
- a.Combine and Finish
- b.Pour the prepared masala into the simmering saag. Mix thoroughly to combine.
- c.Taste and adjust the seasoning, adding the remaining 1/2 tsp of salt if needed.
- d.Let the saag simmer for another 5-10 minutes, allowing the flavors to meld together beautifully.
- 6
Step 6
- a.Final Tempering and Serving
- b.Just before serving, prepare the final tempering. Heat the remaining 2 tbsp of ghee in a small tadka pan.
- c.Once the ghee is hot, add the asafoetida and the whole dried red chilies. Sizzle for 20-30 seconds until the chilies darken slightly.
- d.Pour this sizzling tempering over the hot saag.
- e.Serve immediately with Makki di Roti, jaggery, and a generous dollop of white butter.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The authentic ratio of greens is 2:1:1 (Mustard Greens : Spinach : Bathua). This balances the pungent flavor of mustard.
- 2If Bathua is unavailable, you can substitute it with more spinach or a small bunch of radish greens (mooli ke patte).
- 3Do not over-blend the saag. A coarse, rustic texture is characteristic of this dish. A traditional wooden churner (ghotni) is ideal.
- 4Slow cooking the saag after adding the maize flour slurry is the most important step for achieving its signature creamy texture and deep flavor.
- 5To reduce the bitterness of mustard greens, you can blanch them in hot water with a pinch of salt for 2 minutes before pressure cooking.
- 6Sarson da Saag tastes even better the next day as the flavors have more time to mature.
Adapt it for your goals.
Vegan Version
Substitute ghee with a neutral vegetable oil or mustard oil for a completely plant-based version. Serve without white butter.
Add PaneerAdd Paneer
For a protein boost, add 150g of small paneer cubes to the saag during the last 5 minutes of simmering.
Creamier SaagCreamier Saag
For an extra rich and creamy texture, stir in 2-3 tablespoons of heavy cream or malai at the end of cooking.
No Pressure CookerNo Pressure Cooker
If you don't have a pressure cooker, cook the greens in a heavy-bottomed pot with a lid for 45-60 minutes until they are very tender.
Why this is on our healthy list.
Rich in Vitamins and Minerals
The combination of mustard greens, spinach, and bathua provides a powerful dose of vitamins A, C, and K, along with essential minerals like iron, calcium, and potassium, which are vital for vision, immunity, and overall health.
High in Dietary Fiber
This dish is loaded with dietary fiber from the leafy greens, which aids in digestion, promotes a healthy gut microbiome, prevents constipation, and helps in maintaining a healthy weight by promoting satiety.
Boosts Immunity
The high content of Vitamin C, along with the anti-inflammatory and anti-bacterial properties of garlic, ginger, and turmeric, helps to strengthen the immune system and protect the body against infections.
Supports Bone Health
Leafy greens are an excellent source of Vitamin K and calcium, both of which are crucial for bone metabolism and maintaining strong, healthy bones, thereby reducing the risk of osteoporosis.
Frequently asked questions
One serving of Sarson da Saag (approximately 1 cup or 240g) contains about 230-260 calories, excluding the serving of white butter. The final calorie count can vary based on the amount of ghee used.