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5 from 1 vote

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.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course, roti accompaniments, sides
Cuisine: Indian, North Indian
Keyword: sarson ka saag
Servings: 5
Calories: 145kcal
Author: Srividhya G

Ingredients

  • 10 oz Spinach
  • 2.5 cups Broccoli 2 heads
  • 5 cups Mustard greens 1 bunch
  • 5 Garlic Cloves
  • 4 Green Chili
  • 2 inch Ginger
  • 1 Tomato
  • 1 Onion
  • 2 tsp Oil
  • 1.5 tsp Salt
  • 2 cups Water + more if required
  • 2 tbsps Yellow Cornmeal Makki / Maize flour /
  • 2 tbsp Butter or as required while serving

Instructions

  • 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 ½ 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 ½ 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 ½ 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.

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.

Nutrition

Calories: 145kcal | Carbohydrates: 18g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 937mg | Potassium: 802mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7640IU | Vitamin C: 106mg | Calcium: 158mg | Iron: 3mg