Sarson ka Saag or Mustard Greens Curry is a popular dish in India. Usually served with Makki ki Roti (Maize-flour flatbread), it forms a mouthwatering meal!
Saag is a curry made out of leafy greens. Sarson (Mustard) Saag is where the dominant greens are Mustard. However, you could make a saag with leafy greens of your choice, like spinach, beets greens, or radish greens.
Mom-made Sarson saag is my all-time favorite dish and the comfort food for the entire family. In Punjab, where my family hails from, Saag is served with Makki ki Roti (Maize-flour flatbread), butter – a lot of it, and Gud (Jaggery powder). In the picture below, I show my take to serve Saag.- with Makki ke Appe or Maize-flour bites (Watch Recipe video).
As I’ve discussed in the description of the Spinach Rice recipe, apart from other nutrients, like Vitamin A, C, and K, leafy greens have phytonutrients that help our bodies fight inflammation [Sears et al., Prime-time health, 2010]. Therefore, we try including a lot of leafy greens in our meals.
My Mom’s Saag recipe inspires the recipe which I’m sharing with you below. For a thicker texture, I add cashew nuts instead of butter.
How to make Sarson ka Saag?
Step-by-Step Instructions
Serves:
2
Ready In:
20 minutes
Diet:
Vegan,
Gluten-Free
Ingredients
- 1 Bunch Mustard leaves (125 g)
- 60g mixed greens (I use 30 g each of Bathua leaves or Chenopodium and Spinach leaves)
- To remember, ratio of mustard: other greens = 1:1/2
- 2 green chili
- 1 large clove garlic
- 1 inch ginger
- 1 medium tomato, chopped coarsely
- 25 g Cashew nuts
- 1 teaspoon Coriander powder
- 1/2 tsp salt (per taste)
- 1 teaspoon Garam masala
- 3 tablespoon Maize flour or Makki Aataa
- 1/2 cup water
- Tempering (Optional):
- 1 tbsp Ghee/plant based oil
- 2 red chili – dried, whole
- 2 garlic cloves
- 1/4 teaspoon asafetida (hing: optional)
Step 1
Wash the greens thoroughly and separate the leaves.
Step 2
Add greens, tomatoes, garlic, ginger, cashew nuts, salt, and chili to the Instant Pot. Put the vent to “Seal” Mode. Set the pressure to “High for 5 minutes.” For pressure cooking on the stove top, 2 whistles should work.
Step 3
Once done, let the pressure release naturally.
Step 4
Blend to paste.
Step 5
Add maize flour, coriander powder, and garam masala.
Step 6
Let it simmer on “Medium-Saute” mode for 5-10 minutes until the consistency is thick.
Step 7
Tempering (Optional):
In a small pan (called tadka pan), add Ghee/Plant-based oil, red chili, and hing. Add minced garlic. Stir for a few seconds until garlic turns golden brown.
Add on the top of blended Saag and serve.
Watch Recipe Video: Sarson ka Saag
Watch Recipe Video: Makki ke Appe: Maize-flour Bites
★ Tried this recipe? Please give a rating by clicking the stars below, under the picture. ★
Sarson ka Saag (Mustard Leaves Curry)
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 Bunch Mustard Leaves
- 1/4 Bunch Bathua leaves or Chenopodium
- 1/4 Bunch Spinach Leaves
- 2 Green Chili I use Serrano
- 1 inch Ginger
- 1 Garlic Large
- 1 Tomato Medium, Chopped Coarsely
- 25 gram Cashew Nuts
- 3 tbsp Maize Flour
- 1/2 tsp Salt Per taste
- 1/2 Cup Water
Spices
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
Tempering
- 1 Tbsp Ghee or Plant-Based Oil
- 2 Red Chili Whole, Dried
- 2 Garlic Cloves
- 1/4 tsp Asafetida or Hing (Optional)
Instructions
- Wash the greens thoroughly and separate the leaves.
- Add greens, tomatoes, garlic, ginger, cashew nuts, salt, and chili to the Instant Pot. Put the vent to “Seal” Mode. Set the pressure to “High for 5 minutes.” For pressure cooking on the stove top, 2 whistles should work.
- Once done, let the pressure release naturally.
- Blend to paste.
- Add maize flour, coriander powder, and garam masala.
- Let it simmer on “Medium-Saute” mode for 5-10 minutes until the consistency is thick.
- Tempering (Optional): In a small pan (called tadka pan), add Ghee/Plant-based oil, red chili, and hing. Add minced garlic. Stir for a few seconds until garlic turns golden brown. Add on the top of blended Saag and serve.
Notes
- You may use Broccoli and Kale instead of Mustard Leaves and Bathua Leaves.
- I use cashew nuts but you may use cream, if you don't have cashew nuts.
