Sarson Ka Saag
A traditional North Indian recipe Sarson Ka Saag made with Mustard greens, along with Spinach and other seasonal greens like Bathua or Fenugreek leaves with tempering of onions and tomatoes in desi ghee. Learn how to make winter special spicy Sarson ka Saag.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
- 2 Bunches Mustard Greens(Sarson) approx. 1 kg
- 1-2 Bunches Palak(Spinach) 500gms
- 1 Bunch Bathua / Methi(Fenugreek) leaves around 200gms
- 1" piece Ginger
- 7-8 Cloves Garlic
- 1-2 Green Chillies depending upon your spice level
- 1 Onion
- 2-3 tbsp Makkai Ka Atta / Cornmeal
- 1 tsp Cumin Seeds/Jeera
- Red Chilli Powder as per spice level
- Dry Red Chillies
- 1-2 tbsp Mustard Oil
- 1-2 tsp Butter/Desi Ghee
- 1/4 tsp Asafoetida
Rinse all the greens very well in water. Finely chop all the leaves and put in a pressure cooker with 3-4 garlic cloves(keep the remaining for tempering), ginger, green chillies.
Add some water. Close the lid and put on medium flame to cook for 20-30 minutes.
Take it off the flame, let the pressure in the cooker subside, mash and blend well the greens with a mathani(dasher) and keep it back to low flame to cook for another 30 minutes.
Keep stirring in between. In case you don't have a dasher you can just blend with ladle or masher. While the saag is being cooked, add Makkai ka atta(Cornmeal) and mix it very well. Take care it doesn't form lumps. You can also, dissolve the atta(cornmeal) in half cup of water so that it mixes easily with saag.
Prepare the tempering/tadka. Add in saag and cook for another 4-5 minutes. Switch off the flame. Cover and keep it. Let the flavors infuse. In the end, if you want you can blend the saag a little, with a blender (a little) for a more smooth texture.
Before serving heat the saag, add the tempering of cumin and red chilli powder and add to the saag or add a dollop of butter or ghee.
For Tadka(Tempering): Heat oil/ghee in a pan, add a pinch of hing, jeera, add whole dry red chillies, finely chopped remaining garlic cloves, roast it light brown, add the remaining onion and saute till brown and add red chilli powder.
Transfer the tadka(tempering) to saag. Serve hot.
- You can use Kale/Collard greens in place of Fenugreek leaves.
- For gluten-free Saag recipe, avoid asafoetida.
- For vegan recipe, avoid ghee and butter.