Punjabi Sarson Ka Saag | Sarson Da Saag Recipe

Sarson ka saag is an authentic Punjabi dish. This leafy vegetable is a winter specialty. We are adding some more leafy vegetables to make this sarson ka saag. Let's see how to make this easy and simple delicious saag.

Sarson Ka Saag | Sarson Da Saag Recipe

Sarson ka saag is a quintessential Punjabi dish and a must-try dish of chilled winters. This is an authentic winter special dish of North India. This is a one-pot saag recipe. You can make it in an Instant Pot or a pressure cooker. This is an easy recipe that takes less than 30 minutes to make.

Mustard greens or sarson ka saag are usually available only in winter. So I try to make them as many times as possible in winter. I love all green leafy vegetables. Spinach, fenugreek, radish leaves, mustard greens, bathua or pigweed, amaranth leaves, and so on all have their flavors but are equally delicious.

Well, green leafy vegetables are full of nutrition. They are low in fat and low in carbs. Mustard leaves are full of Vitamin K, Vitamin A, and Vitamin C. The high antioxidants will keep your skin healthy. Moreover, green leafy vegetables are a real boon of nature for good and healthy skin.

Sarson Ka Saag and Keto Diet

Well, the good news is that this Sarson ka saag is perfect for the keto diet. Since the keto diet allows an indefinite amount of green vegetables and some fat, you can add this keto-friendly saag recipe to your diet menu.

These green vegetables are zero in carbs and high in fiber; hence, they are highly recommended in any diet. But the only thing to take care of is to reduce the amount of onion to make this saag keto-friendly.

Onion is restricted in the keto diet. You can add up to 30 grams of onion, but you can also make this with only garlic; the rest of the processes will be the same. You may add some extra butter to your saag to balance the macros.

How to Make Sarson Ka Saag?

Sarson ka saag is prepared by mixing leafy vegetables like spinach, methi, radish leaves, and bathua (pigweed). Typically, the taste of Sarson leaves is slightly bitter. So, to balance the taste, I have added spinach, bathua, or pigweed leaves along with mustard leaves. You can also add radish and methi (or fenugreek leaves) to the mixed greens.

To make prepping easier, roughly chop the clean leaves and blend them using an immersion blender. Otherwise, you may finely chop the leaves, but that is more tedious and time consuming.

These greens need to be cleaned properly, as they have lots of dirt and soil on the leaves. Soak the leaves in a large water-filled vessel for 2 - 3 minutes so the dirt settles down at the bottom. Remove them to another clean vessel. Repeat this at least three times.

Sarson Ka Saag in Manual Pressure Cooker

Heat oil and add cumin seeds. Allow them to stumble. Then add ginger garlic paste (or chopped) and onions, and saute until translucent.

Add all the spices and salt to the onions and saute for 10 - 15 seconds. Now add the chopped leaves and half a cup of water.

Close the lid of the pan and cook for 1-2 whistles. Add 1 - 2 tbsp roasted gram flour to the saag when the lid opens. Mix well. If you want to puree it, do that now with the help of a hand blender/ immersion blender.

Now simmer for another 3 - 5 minutes on low flame. In the end, add a tempering (tadka) of cumin seeds, garlic, red chilies, or powder. Your delicious Sarson ka saag is ready to serve.

Sarson ka saag is best combined with makke ki roti. It's a heavenly combination. However, I have also made tandoori roti with this saag, and I must say it was also a great combination.

Variations

• People prepare for this in different ways. I have seen in many places that they boil the leaves with onion, garlic, ginger, and tomatoes and then add spices. But here, I have sauteed the onion and garlic first and then added green leaves and spices.
• Pressure cook for two whistles. Don't overcook; it may discolor the greens and result in fewer nutrients.
• You may roughly puree the cooked mixture. But I have not pureed them.
• After it's done, add cornflour or makke ki atta to the cooked saag. This will enhance consistency. I have added roasted gram flour. You can also add whole wheat flour.

Similar Recipes

If you like this recipe, also read about our other North Indian cuisine dishes, such as Dal Makhani, Gatte Ki Sabzi, Matar Paneer, Paneer Tikka Masala, and Lauki Kofta.

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