The first word that comes to mind when I think of Sarson Ka Saag is YUMMY! That’s right; this hearty winter dish made with a purée of mustard greens and other greens, is an absolute delight. This dish is typically served with ‘makki roti’, a flatbread made with corn or maize flour.
Sarson Ka Saag with Makki Roti
Greens in Sarson Ka Saag
Though this recipe is named after mustard greens, it includes several other greens. They bring in more flavor, texture and nutrition to the dish. The one green I could not get hold of was bathua, a plant that grows extensively in Northern India, especially during the winters. It is used in several recipes and is considered nutritious and flavorful. I had to make my saag without bathua, but I did not miss it much, since the overall saag flavor was consistent.
Besides mustard greens (Sarson), this dish incorporates Spinach, Fenugreek Leaves, Radish Greens. If you can find Bathua (Chenopodium), feel free to add it as well.
-
- Spinach, Fenugreek, Radish Greens
-
- Mustard Greens
Other Ingredients
Just like most Indian recipes, ingredients used across a recipe may vary slightly. I would say the key ones here are garlic, onion, ginger, green chili pepper, chili powder, maize/corn flour, ghee and butter. Some recipes also use chana dal (chickpeas). I was chatting with a chef at a Punjabi restaurant in Orlando and he mentioned that they also use broccoli to make the dish thicker and creamier. I guess once it is cooked and blended, the broccoli just becomes part of the purée. Lastly, if you want to get a somewhat tangy flavor, you can add some tomato.
Cooking Sarson Ka Saag
Because of how long the greens are cooked in this traditional dish, it is very flavorful, but impacts nutrition. With greens, the lesser you cook, the better. After several trials, I realized I could cut down on the cook time, while still retaining the flavor. You cook the greens twice in this dish. First steam and soften them, blend to a purée and then slow cook in a pan. Traditionally, a lot of butter and in some cases, cream is also used to make this dish hearty. This is another aspect you can control and still maintain the flavor.
Tempering for Sarson Ka Saag
This is the final step of the recipe, before you serve the dish. Brown garlic and onion in ghee and add to the saag. Mix well before serving. I have seen some variations, where Kashmiri chili powder or red chili powder is tempered in ghee and topped off on the dish. You can also add a dollop of butter before serving, if you have the appetite for it.
Mustard greens are rich in flavor and low in calories. They are considered one of the most nutrient-dense foods because they are packed with fiber, vitamins, minerals and antioxidants. They help regulate the digestive tract and also help with lowering high cholesterol. Eating cruciferous vegetables like radishes may help prevent cancer.
Check out our delicious North Indian recipes:
- Delicious Dal Tadka!
- Dal Makhni
- Aloo Gobi
- Yummy Green Beans Potato Curry
- Wholesome Methi (Fenugreek) Paratha
- Easy Mung Sprouts Masala
- Cabbage & Carrot Masala
- Bhindi (Okra) Masala
- Baingan Bharta – Roasted Eggplant Curry
- Chana Masala- Spiced Chickpeas Curry
- Bhindi (Okra) Ki Bhujia
- Bottle Gourd Fenugreek Curry
Do you love our posts and recipes? We’d LOVE to see your creations so click a photo and tag us on Instagram with the hashtag #healthyindian3 and please give a star (★) rating below. Follow us on Facebook, Twitter, Pinterest, Instagram, YouTube & Tumblr for healthy, easy and delicious recipes and lifestyle tips.
*There could be affiliate links in this blog. As an Amazon Associate, we earn from qualifying purchases.
Sarson Ka Saag
Ingredients
Saag Ingredients:
- 6 Cups Mustard Greens - Chopped
- 1 Cup Spinach - Chopped
- 1 Cup Fenugreek Leaves - Chopped
- 1 Cup Radish Leaves - Chopped
- 1 Cup Red Radish - (Or daikon radish), small pieces
- 1/4 Cup Tomato - (Optional)
- 3/4 Cup Onion - Fine cut
- 1 Tablespoon Ginger - Fresh, diced
- 1 Clove Garlic - Large, diced
- 1 Pepper Green Chili Pepper - Large, fine cut
- 1/4 Teaspoon Asafoetida (Hing)
- 2 Tablespoons Maize/Corn Flour - Non-GMO
- 1/4 Teaspoon Red Chili Powder - Or to taste
- 1/4 Teaspoon Sea Salt - Or to taste
- 1 Tablespoon Ghee
- 2 Cups Filtered water
Tempering:
- 1 Tablespoon Onion - Fine cut
- 1 Clove Garlic - Large, diced
- 1 Tablespoon Ghee
Instructions
- Add chopped mustard greens, spinach, fenugreek leaves, radish leaves, tomato and radish to a colander. Wash thoroughly and drain to ensure no sand or gravel stays behind.
- Transfer to Instant Pot (IP) and add asafetida, salt and chili powder. Set IP on 'steam' mode for 3 minutes. Quick release (QR). Transfer to a bowl and cool for 5 minutes. Now transfer to blender, add 1/2 cup water and blend to a purée.
- Dry out IP pan, set on 'sauté' mode. add 1 tablespoon ghee and wait for 'hot' sign. Add onion, garlic, ginger, chili peppers. Cook till onions are slightly browned.
- Add maize/corn flour, mix well.
- Add blended purée, 1.5 cups water, mix well and cook for about 5 minutes, mixing frequently. Set aside in a bowl.
- In the meantime, heat 1 tablespoon of ghee in a separate pan on a stove top. Once hot, add tempering ingredients (onions and garlic) and cook till golden brown.
- Add tempering to purée and mix well before serving. You can also top off with a small dollop of butter for a richer flavor.
- Serve hot with your favorite paratha, makki roti or corn or grain-free tortilla and salad.
Thanks, this turned out wonderfully!
Thrilled to hear that Anjali. Thanks for letting us know.
I think bathua is lamb’s quarters?
Yes, Peggy, bathua (chenopodium album) is indeed lamb’s quarters. I checked online and there are several other English names for this wonderful leafy green. To reel off a few: White Goosefoot, Goosefoot, Allgood, melde, Pigweed, Lambsquarters, Wild Spinach and fat-hen! Wow!