Sarson ka Saag

sarsonkasaag

Get your daily dose of vitamins, minerals, and anti-oxidants with this fresh seasonal produce recipe. Sarson ka Saag is a famous Punjabi recipe prepared during winter with mustard greens. Sarson ka Saag with Makki ki roti is a favorite combo worldwide.  Check out the detailed recipe with step-wise pictures below.  Jump to Recipe  Print Recipe 

Sarson ka saag is a simple recipe similar to Saag paneer without any dry spices powders. For saag paneer, I used cabbage and spinach along with mustard greens, and for this, I went with broccoli and spinach along with mustard greens. I got this recipe from our Punjabi friend. In fact, I got to see the entire preparation process when aunty prepared.

sarsonkasaag

Addition of spinach, broccoli/cabbage helps in balancing the pungent taste of mustard greens, and also adds that creamy texture. All you need to do is pressure cook the greens along with garlic, ginger, and chili, then mash them and add the sauteed onion/tomato mix, cornmeal and cook again and that’s it.

Slow and prolonged cooking enhances the flavor of this saag, and that’s a great tip that I learned from J aunty. This recipe freezes well too and do not worry about any leftovers. :-) You can prepare yummylicious Sarson ka saag biryani with the leftovers.

Here is the Punjabi Sarson ka Saag recipe,

Sarson ka Saag

Punjabi special winter delicacy prepared with mustard greens. A healthy and delicious gravy that pairs well with makki/cornmeal roti and regular roti.

sarsonkasaag

Ingredients:

  • Spinach – 10 oz pack
  • Broccoli – 2 heads (approx 2.5 cups of florets)
  • Mustard greens – 1 bunch (approx 5 cups chopped)
  • Garlic Cloves – 5
  • Green Chili – 4
  • Ginger – 2-inch piece
  • Tomato – 1
  • Onion – 1
  • Oil – 2 tsps
  • Salt – 1.5 tsp
  • Water – 2 cups + more if required
  • Makki / Maize flour / Yellow Cornmeal – 2 tbsps
  • Butter – as required while serving

Prep – Work:

  • Clean both spinach and mustard greens and chop them roughly.
  • Cut the onion and tomatoes as well.
  • Clean the broccoli and cut them into small florets.

Steps:

  • In a pressure pan, add 1/2 cup of water and add the broccoli florets and let it cook. (While it was cooking, I chopped my spinach and mustard greens)
  • Then add the garlic cloves, ginger and green chilies broken into small pieces.

  • Next, add the chopped greens and 1/2 more cup of water.

  • Pressure cook this for 5 to 6 whistles and let the pressure release naturally.
  • Carefully open the lid when the pressure is all gone.

  • Add salt and cornmeal.

  • Using a potato masher or dal masher, mash the greens thoroughly until it looks creamy like below.

  • Add 1/2 cup of water and let it simmer over a low flame.
  • Meanwhile, in a separate kadai, add oil and once the oil is hot add the chopped onion and tomato.

  • Cook until the tomatoes become soft and mushy.

  • Turn off the heat and add this mix to the saag and if required add half more cup of water and let it cook for five more minutes.

  • That’s it. Sarson ka saag is ready.

Add butter and serve hot with Makki ki roti.

sarsonkasaag

Notes:

  • Adjust the salt and green chili amount as per your preference.
  • You don’t need any spices for this saag, but if required you can add coriander powder or garam masala.
  • Mashing the greens is very important and the broccoli and cornmeal help to bring them all together and ensures the creamy texture.
  • Instead of broccoli, you can add Brussel sprouts or cabbage too.
  • Add the butter just before serving.
  • Also, adjust the water as per your consistency preference. The saag tends to get thicker as it cools down.

sarsonkasaag

 

0 from 0 votes
Sarson ka Saag
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Punjabi special winter delicacy prepared with mustard greens. A healthy and delicious gravy that pairs well with makki/cornmeal roti and regular roti.
Course: Main Course, roti accompaniments, sides
Cuisine: Indian, North Indian
Servings: 5
Author: Srividhya G
Ingredients
  • Spinach - 10 oz pack
  • Broccoli - 2 heads approx 2.5 cups of florets
  • Mustard greens - 1 bunch approx 5 cups chopped
  • Garlic Cloves - 5
  • Green Chili - 4
  • Ginger - 2-inch piece
  • Tomato - 1
  • Onion - 1
  • Oil - 2 tsps
  • Salt - 1.5 tsp
  • Water - 2 cups + more if required
  • Makki / Maize flour / Yellow Cornmeal - 2 tbsps
  • Butter - as required while serving
Instructions
Prep - Work:
  1. Clean both spinach and mustard greens and chop them roughly.
  2. Cut the onion and tomatoes as well.
  3. Clean the broccoli and cut them into small florets.
Steps:
  1. In a pressure pan, add 1/2 cup of water and add the broccoli florets and let it cook. (While it was cooking, I chopped my spinach and mustard greens)
  2. Then add the garlic cloves, ginger and green chilies broken into small pieces.
  3. Next, add the chopped greens and 1/2 more cup of water.
  4. Pressure cook this for 5 to 6 whistles and let the pressure release naturally.
  5. Carefully open the lid when the pressure is all gone.
  6. Add salt and cornmeal.
  7. Using a potato masher or dal masher, mash the greens thoroughly until it looks creamy like below.
  8. Add 1/2 cup of water and let it simmer over a low flame.
  9. Meanwhile, in a separate kadai, add oil and once the oil is hot add the chopped onion and tomato.
  10. Cook until the tomatoes become soft and mushy.
  11. Turn off the heat and add this mix to the saag and if required add half more cup of water and let it cook for five more minutes.
  12. That's it. Sarson ka saag is ready.
  13. Add butter and serve hot with Makki ki roti.
Recipe Notes
  • Adjust the salt and green chili amount as per your preference.
  • You don't need any spices for this saag, but if required you can add coriander powder or garam masala.
  • Mashing the greens is very important and the broccoli and cornmeal help to bring them all together and ensures the creamy texture.
  • Instead of broccoli, you can add Brussel sprouts or cabbage too.
  • Add the butter just before serving.
  • Also, adjust the water as per your consistency preference. The saag tends to get thicker as it cools down.