Punjabi Sarson ka Saag | Indian Mustard Greens Curry

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Being hard core Punjabis, sarson ka saag is a quintessential for us every winters. The rustic dish is made using sarson or the mustard greens, some spinach and goosefoot greens/bathua. Loads of ghee and ample amounts of garlic goes in with just a handful of spices which makes it absolutely mouthwatering. For authentic punjabi feel, pair it with makki ki roti or poori, some fresh white butter and gud (jaggery) and you are bound to have an awesome treat. Yearning for the recipe? Scroll below!


Punjabi Sarson ka Saag | Indian Mustard Greens Curry


Ingredients

  • Sarson (Mustard Greens) - 500 grams
  • Palak (Spinach) - 200 grams
  • Bathua (Goose Foot Greens) - 100 grams
  • Finely chopped garlic - 8 to 10 cloves
  • Green chilies - 2 to 3
  • Finely chopped onion (medium size) - 2
  • Finely chopped ginger - 2 inch
  • Finely chopped tomatoes (medium size) - 2
  • Cumin seeds - 1 tsp
  • Salt - as per taste
  • Red chili powder - 2 tsp
  • Turmeric powder - 1/2 tsp
  • Ghee - 3 tbsp

For Tempering
  • Ghee/Butter - 1 tbsp
  • Dried red chilies - 2
  • Cumin - 1/2 tsp
  • Chopped garlic - 1 tsp


Punjabi Sarson ka Saag | Indian Mustard Greens Curry


Punjabi Sarson ka Saag | Indian Mustard Greens Curry


Method

  • Start with cleaning the sarson. Cut off the thick roots and sort them well. Next, wash it in ample amounts of water 3 to 4 times, until water runs clear off the dirt.
  • Do the same with palak and bathua.
  • Chop all the greens finely and pressure cook for 2 to 3 whistles on medium heat. Note, do not add any water while boiling.
  • Once the greens are cooked, let them cool down to room temperature.
  • Next, blend them into a fine puree along with green chilies. [You can work till this step a day in advance and store in refrigerator. It would stay fresh for good 3 to 4 days. For longer shelf life, freeze and use whenever you feel like. Just thaw and temper with fresh tadka as and when required.]
  • In a kadhai, add ghee. Once it is hot, add cumin. As it starts spluttering, add chopped garlic and ginger. Once it turns golden, add the chopped onion. Saute until it turns golden brown.
  • Season with, salt, turmeric and red chili powder. Saute for a second or two, then add the chopped tomatoes. Cook covered on low heat until ghee separates.
  • Now add the pureed saag. Cook without lid until it gets thick and water is evaporated.
  • Transfer in a bowl.
  • For tempering, again heat some ghee. Once it is hot, chopped garlic. As it turns golden, turn off the heat and add cumin and dried red chili. Pour over the saag and serve hot with makki ki roti, some fresh white butter and gud on the side. 
Please feel free to adjust spice and ghee level as per your taste and liking.


Punjabi Sarson ka Saag | Indian Mustard Greens Curry


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Comments

  1. VanithaNovember 6, 2019 at 5:34 AM

    Looks amazing!! Would love to dig into this deliciousness anytime!

    ReplyDelete
  2. ArchanaNovember 9, 2019 at 3:15 AM

    The dish of saag is calling out to me. I just want to dig in it looks awesome. Can you share the pics of batua saag. Will check if we can find it here.

    ReplyDelete
  3. VanithaNovember 10, 2019 at 3:58 PM

    Wow!! Your pics are super tempting and are popping right out of my screen! Fabulous clicks dear! I have never had the pleasure of trying sarson ka saag, especially with makki di roti! I must get hold of some this winter and try your version!

    ReplyDelete
  4. IndfusedNovember 10, 2019 at 4:12 PM

    This is so perfect during the winter months! So warm yummy and comforting too. Love your photo styling!

    ReplyDelete
  5. PavaniNovember 11, 2019 at 3:44 PM

    I'm literally drooling over those delicious looking photos. Cold weather is definitely in where we live - I would love to try this authentic sarson ka saag. Thank for sharing the recipe.

    ReplyDelete
  6. Sandhya RamakrishnanNovember 11, 2019 at 4:12 PM

    I relate to Punjab with this Sarson ka saag and Makki roti. I am dying to taste the authentic Punjabi recipe made by the pros. I love your pictures and it is tempting me to taste some!

    ReplyDelete
  7. My Culinary JourneyNovember 12, 2019 at 6:53 AM

    Sarson ka saag is must during winters at my place too. We so love this dish. It's so comforting.
    As you mentioned that there is no need of water while pressure cooking the greens, is something I have never tried.
    Lovely pics and it reminds me to make it soon.
    Lata

    ReplyDelete
  8. SwatiNovember 12, 2019 at 11:13 AM

    Sarson ka saag is a hot family favorite for winters .. your pics look so inviting .. i miss adding bathua leaves to it as we don’t get in US..pics are tempting me to make it soon..

    ReplyDelete
  9. jayashreeNovember 16, 2019 at 6:43 AM

    This looks like a perfect winter recipe, it looks flavoursome and this dish is one of my favourites. I need to make it in my kitchen sometime.

    ReplyDelete
  10. HayleyNovember 18, 2019 at 8:28 AM

    Never knew that Saag can be paired with poori too, looks so delicious and tempting. Sadly, We don't get Bathua greens here!

    ReplyDelete
  11. mildly indianNovember 21, 2019 at 11:29 AM

    It is a beautiful everlasting recipe perfect for winter. I absolutely adore classic recipes. So glad to see the authentic recipe with beautiful images

    ReplyDelete
  12. SasmitaNovember 22, 2019 at 3:03 AM

    Winter and Sarson ka Saag !!! Wah what a lovely time time to enjoy this :) It is a perfect flavorsome dish and your pics look so inviting dear here ....

    ReplyDelete

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