Sarson ka Saag or also known as Sarson da saag is a popular winter dish in Punjab, particularly when coupled with Makki Ki Roti. It is not difficult to prepare this traditional cuisine, although it does require time. Once you experience how vibrantly creamy and delectable it is, you will forget about the labor!
In India, winter brings an abundance of seasonal foods such as gajar halwa, methi paratha, peanut chikki, and even Sarson ka Saag!
The market is abundant with leafy greens at this time of year, including spinach, Sarson (mustard greens), bathua (chenopodium), and methi (fenugreek). Due to their abundance, these leafy greens are utilized in various cuisines, including the ultimate Punjabi Saron ka Saag!
Sarson ka saag is a northern Indian winter treat cooked with fresh mustard greens and other lush green vegetables.
Sarson is known as mustard greens and serves as the foundation for this Saag.
Saag is an Indian term that refers to spicy greens that have been creamed.
Sarson ka saag is a curry, which means it’s creamy, flavorful, and simply irresistible. It is traditionally eaten with an unleavened corn-based flatbread called Makki di Roti, although it may also be served with paratha and steaming basmati rice.
Due to the minor bitterness of mustard greens on its own, this Saag is often prepared with other greens to offset the bitterness. Frequently used greens include spinach, bathua, and methi.
The spicy, bitter mustard greens provide the major taste in this saag dish. Spinach, bathua, and radish assist in tempering the mustard and methi’s sharpness, resulting in a creamy, mellow saag that is brimming with flavor.
Sarson da saag is traditionally served with homemade butter and Makki ki roti (flatbreads prepared from maize flour); this meal is soothing and helps to warm the taste and body.
Sarson ka saag is a bowl of antioxidants and phytonutrients; thus, the additional butter topping is OK. The Saag is often served with sliced or chopped onions and a few green chilies for added heat.
Greens: You can substitute spinach for the fenugreek and bathua leaves. If white radish is unavailable, use red radish or turnips. Use delicate, not stringy, radish leaves.
Greens Proportions: Bathua, spinach, and mustard greens should be used in proportions of 1:1:2. For instance, if 1 bunch of mustard leaves is used, 12 bunches of bathua and 12 bunches of spinach should be used. Additionally, you may use this ratio to determine the size of a cup. For instance, use 1 cup of spinach and 1 cup of bathua for 2 cups of mustard greens. Take note that you may change the proportionality of this ratio.
Maize Flour: Switch to gram flour, rice flour, or chickpea flour in place of maize flour.
Bitter Mustard Greens: If your mustard greens are bitter, we propose reducing their usage and proportionately increasing the quantity of spinach.
Scale: Keeping the quantities the same, you may half or double or treble the recipe as needed.
Gluten-free: Saag may be made gluten-free by omitting the asafoetida.
- One bunch of mustard greens (Sarson)
- 1/2 bundle bathua leaves (combination of chenopodium, goosefoot, and melde)
- 1/2 bunch of spinach (palak)
- 1 cup radish leaves, finely chopped – use tender leaves (mooli ke patte)
- White radish root 3 to 4 inches
- 1 cup chopped fenugreek
- 1 cup chopped onions or 2 medium-sized onions
- 1.5 cups diced tomatoes or 3 medium-sized tomatoes
- 2 inches ginger – chopped
- 2 green chilies – chopped
- 7 to 8 garlic – medium-sized, chopped
- 1/2 tsp. red chili powder
- 2–3 pinches asafoetida or 1/8 tablespoons powder asafoetida (hing)
- 2–3 c. water, or as needed
- 2 tbsp maize flour (cornmeal)
- salt to taste
Tempering Saag For 3 Servings
- 1/3 cup coarsely chopped onions or 1 medium to a small onion
- 1–2 tsp. oil or ghee
- 2 cups cooked Saag
1: Cut the mustard seed’s bottom end off a few millimeters from the root. Because mustard stems might be harsh, you may discard them or preserve them. If they are to be preserved, they must be boiled thoroughly until soft.
Separate and prepare the remaining greens – spinach, bathua, and fenugreek leaves – as well. Sort the leaves and peel; slice the root for the radish.
If you’re preparing a day ahead, store the greens and radish root in ziplock bags or airtight containers in the refrigerator for a day.
You’ll need the following materials:
- 1 bunch mustard greens – rinsing and sorting
- 12 bunches of bathua
- 12 bunch spinach or a handful of tiny to medium-sized greens
- 1 cup radish greens, finely chopped
- Optional: 1 cup fenugreek leaves
- White radish root 3 to 4 inches
2: This is the most time-consuming process in the procedure. To remove the muck sticking to the stems of the greens, particularly the mustard greens, you must thoroughly wash them. You may need to do this process in batches, depending on the size of your sink.
Note that the preparation up to this stage may be done up to 1 to 2 days ahead; refrigerate the prepared greens until ready to rinse and create the Saag. Greens should not be rinsed before storing in the refrigerator; they will rot.
3: Place the greens in a stovetop pressure cooker with a capacity of 5 or 6 liters.
4: Add the remaining vegetables – 2 to 3 inches peeled and chopped radish root, 1 cup sliced onions, 1.5 cups sliced tomatoes, 2 inches minced ginger, and 7 to 8 medium-sized garlic cloves (chopped).
5: Season the greens with 2 chopped green chilies, 12 teaspoons red chili powder, 2–3 pinches of asafoetida (hing), and more salt to taste.
6: Add about 2 to 3 glasses of water.
7: Cook, covered, for 6 to 7 minutes over medium-high heat, or until the greens are tender. Allow the pressure in the cooker to gradually subside before opening the lid.
Cooking in a pan is another option, although it takes longer. Cook, covered until the greens are tender.
When the lid is opened, you’ll see that the greens, onions, and tomatoes have all been cooked thoroughly. Allow the cooker’s pressure to equalize naturally. Allow to cool to room temperature.
9: Fill the blender base halfway with greens and their cooking liquid.
Add 2 tbsp—maize flour to the mixture (fine cornmeal).
11: Blend in batches until desired consistency is achieved. While I like a smooth purée, other people prefer a more granular texture.
To combine the greens traditionally, use a Madani (Indian hand blender). If you want to, cut the greens before pressure cooking them to facilitate blending. Additionally, you may reduce the amount of dishes by using a hand blender.
12: Strain the greens purée into a large, deep-sided saucepan since it will froth and sputter. Additionally, you may cook it in the same cooker as the chicken.
13: Continue simmering for a further 25–30 minutes. To prevent the Sarson da saag from sticking to the bottom of the pan, stir periodically. Season to taste and adjust the spices as necessary.
Once chilled, store the Saag in the refrigerator for 4 to 5 days in an airtight container.
14: The Saag is not yet ready to serve; we must temper it first. We usually use onions to temper the Saag, but you may also use ginger, green chilies, tomatoes, and onions. Add aromatics to hot oil or ghee.
The quantity of oil/ghee and onions you add is proportional to the number of servings of Saag. 1–2 tablespoons oil and 1 medium onion (about one-third cup finely chopped onions) is roughly enough for 3 serves.
15: Brown the onions in a skillet over medium heat.
16: To temper, add about 2 cups of cooked Sarson ka saag. Allow a few minutes for the Saag to come to a boil.
17: Serve the hot Sarson ka saag immediately, ideally with a side of Makki di roti and a few jaggery cubes — nothing better than this combination. Sarson da saag goes well with paratha and steaming rice as well.
If desired, serve this Saag and Makki ki roti meal combo with a side of freshly chopped onions and green chilies.
- You may garnish your Saag with a cubed and cooked paneer.
- You may increase the filling factor by adding beans such as rajma or chole.
- Add cooked chicken or mutton chunks to prepare a non-vegetarian version of Saag.
- Turnips and radishes give the salad a pleasant spicy taste and are highly recommended. Additionally, some folks add turnips to their Saag. If you’re adding a turnip, substitute the radish used in the recipe for the turnip.
- Makki Ki Roti and Sarson da Saag were created for each other. Although this is the traditional method to serve Sarson da Saag, it is as excellent as any Indian bread.
- Roti, Tawa Paratha, Laccha Paratha, or even Missi Roti are all options.
- Don’t forget to serve it with white butter, jaggery, and onion.
- A generous smear of butter or ghee is always appreciated. If white butter is not available, yellow butter works just as well.
- Sarson Ka Saag can be kept for about a week in the refrigerator if kept in an airtight container.
- We recommend tempering just the amount you want to serve if you’re creating a large batch.
- Additionally, reheat just the quantity you want to serve and season with a fresh tadka at each serving.
- After each usage, properly close the container.
- You may reheat it on the stovetop or in the microwave.
- If you believe it has grown too dry, add a splash of water and reheat thoroughly.
- Calories: 135kcal
- Carbohydrates: 13g
- Protein: 4g
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 19mg
- Sodium: 731mg
- Potassium: 705mg
- Fiber: 5g
- Sugar: 4g
- Vitamin A: 8020IU
- Vitamin C: 71.1mg
- Calcium: 149 mg
- Iron: 2.8mg
Mustard leaves have a distinct flavor that is moderately bitter but rather pleasant to the tongue; to minimize the bitterness, the mustard leaves are boiled or blanched in boiling water with the spinach and bathua before being cooked with the tempering.
Simply speaking, palak paneer is spinach cheese. Saag paneer may be prepared using a variety of leafy greens, including mustard greens, collard greens, kale, and spinach.
Sarson ka saag is high in dietary fibers, which assist in digestion, avoid constipation, and help maintain a healthy gut. Consuming Sarson ka saag’ boosts immunity by including vitamin C, which has immune-boosting qualities and protects against seasonal and viral diseases.
Stir 1 tablespoon cornflour into 2 or 3 teaspoons of lukewarm water. Allow the mixture to boil in the sauce until it starts to thicken.
Spinach is an excellent source of folate, making it one of the greatest foods to consume while pregnant. Folate is a B vitamin that is crucial for the proper growth of infants. It aids in the prevention of major spine and brain abnormalities.
Sarson Ka Saag is one of the most popular and loved dishes pan-India, especially in North India. We hope you enjoy making this dish with our comprehensive recipe. For more information about popular recipes, keep reading Seema.