Sarson ka Saag is a popular and rustic dish that springs from the belly of India's Punjab state and is loved -- and eaten -- by Indians around the world. If you love Saag Paneer, you will love this different but equally delicious dish made of smooth, creamy greens in a spicy sauce. Vegan, soy-free, nut-free and gluten-free recipe.
Sarson ka Saag is comfort food for the tummy and soul.
This smooth, creamy curried dish of mustard greens and spinach is as often found in restaurants and dhabas as it is in Punjabi kitchens, and there are probably as many ways to make it as there are cooks. Some versions include tomatoes, others don't. Some puree the greens, others don't. Some add spices, others don't.
Today, I have for you my version -- which is very close to the traditional -- but it's made easier, and way quicker, with my basic tomato onion sauce.
But first, in case you need to decode what Sarson ka Saag means, here's a quick primer. Sarson is the Punjabi word for mustard, and saag stands for any dish made with leafy greens (like saag aloo or saag paneer).
There's a lot more going on here other than mustard, but the mustard greens are the undisputed star. There's spinach in this recipe, and a few spices, including garam masala.
One of the things that, to me at least, sets this recipe apart from other north Indian recipes is a roux of corn that goes into the greens. It gives a unique flavor while also helping make the sauce thicker and creamier. You can use your regular stoneground or any cornmeal for this.
Punjabi cuisine has become rather synonymous with Indian cuisine around the globe, because most Indian restaurants, for years, offered a menu that was mainly north Indian, with dishes like Chana Bhatura, Chana Masala, Palak Paneer, Rajma, Aloo Paratha, Dal Makhani, Lassi and so much more, including lots of meat dishes. While may restaurants are now beginning to diversify their menus to include regional favorites from other parts of India, some of these north Indian favorites have stuck around and become staples, even for non-Indian eaters.
Sarson ka Saag is one of those dishes that you might not encounter on menus as often as the others I mentioned above, probably because it's a little more rustic and homely. But it is also one of those dishes that any Indian might first identify when talking about quintessential and homegrown vegetarian Punjabi cuisine. Especially when paired with a corn flatbread called Makki di Roti.
Dunking a hot makki di roti into a bowl of Sarson da Saag and then into your mouth is a delicious experience almost impossible to describe, and not one to be missed by anyone who loves food, especially a vegetarian or a vegan.
Ingredients for Sarson ka Saag:
- Basic tomato onion sauce
- Mustard greens
- Spinach
- Vegetable oil
- Garlic
- Cornmeal
I can't find mustard greens. Can I make this with other greens?
Yes. The mustard is great and adds unique flavor, but you can make this dish with spinach or another green that won't take ages to cook.
Traditionally, a number of greens are added to the recipe depending on who's cooking. Bhatua greens -- or pigweed, which grows wild here in the United States (forage only if you know what you're doing), can be added to your Sarson ka Saag, or you can add radish greens (daikon radishes are most commonly eaten in India, although you can use the leafies of the little pink or purple or white radishes too because they have a similar, pungent flavor to daikon leaves).
I followed your directions, but why does my saag taste bitter?
You didn't cook it long enough. The mustard greens need to cook thoroughly, and if you find that your saag still tastes bitter, you just need it to give more time on the stove.
What can I serve this Sarson ka Saag with?
Traditionally, sarson ka saag is eaten with a corn flatbread called a Makki di Roti. I'll try and share that recipe with you in the near future, but meanwhile, naan or a roti works just as well. Or eat with a warm corn tortilla.
Because this is a rustic dish, serve the saag with half-moons of raw onions and wedges of lemon for an authentic experience.
You can also skip tradition and serve this with a simple Jeera Rice for a memorable meal.
Now here's the recipe for an ultra-delicious and easy Sarson ka Saag that'll make you want to lick the plate. And be sure to let me know if you make it! I wanna know.
Looking for more recipes with the basic tomato onion sauce?
- Instant Chana Masala
- Vegan Methi Malai Paneer Tofu
- Easy Aloo Palak (Spinach Potato Curry)
- 10-minute Vegan Dal
- Easy Aloo Matar
- Easy Vegan Chick'n Curry with Potatoes and Coconut Milk
Sarson ka Saag
Sarson ka Saag
Equipment
- Large saucepan
Ingredients
- ½ pound mustard greens (roughly chopped)
- ¼ pound spinach (roughly chopped)
- 1 teaspoon vegetable oil (or use vegan butter. Don't use coconut oil because like I've often said before on this blog, coconut oil is not a flavor that works for north Indian recipes)
- 2 large cloves garlic (finely chopped)
- 2 tablespoon cornmeal
- 1.5 cups basic tomato onion sauce
- 2 teaspoon garam masala
- Salt to taste
Instructions
- In a large saucepan, place the spinach and mustard greens with ½ cup of water. Cover and let the greens cook five minutes or until they are completely wilted and tender. Remove with the liquid to a food processor and blend into a smooth puree. Set aside.
- Make sure the saucepan is dry and heat the oil. Add the cornmeal and cook it, stirring to make sure it doesn't stick, for a minute or so.
- Add the tomato onion sauce and mix well. Add the pureed greens and bring everything to a boil. Lower the heat so the sauce continues to simmer with gentle bubbling in the pot. If your curry looks too dry, add a little vegetable stock or water. Let the curry cook for 15 minutes.
- Sprinkle on the garam masala and add salt to taste.
- Serve hot, preferably with makki ki roti or any Indian flatbread like naan or roti. Because this is a rustic dish, it tastes great served with an Indian pickle, slices of raw onion and wedges of lime or lemon.
Mel
Mine went brown.... did I overcook it? Or am I not supposed to combine the tomato sauce and spinach purée. help!
Vaishali
You need tomato sauce and the greens puree so that can't be the problem. Spinach discolors when overcooked, so that could've been the culprit.
Jina
Its great that you include the nutrtional content. 4953 IU of Vitamin A and 114 mg of calcium is a pretty good nutritional value for this tasty 80 calorie dish too!
Ruth
Hi what is the purpose of the cornmeal in this recipe? Wonder if it can be left out or substituted.
Vaishali
It adds to the unique flavor. If you don't have cornmeal, leave it out. You may need less liquid in your saag so adjust accordingly.
Julia
Thank you for sharing this recipe! I love trying recipes from different regions in south Asia, but I've never heard of this, and it sounds so good/unique/simple!
Jakki
Hi Vaishali - love your recipes! I can't get mustard greens - could I just use more spinach instead?
Vaishali
Yes that's fine!
Vaishali
Hi Fifi,
You just need to get the masa corn flour available in any supermarket. It is the flour used to make tortillas. You can usually find it in the International foods section, under Latino foods.
You need to add it to the sarson da saag to thicken it. Otherwise the watery part separates too easily from the thicker part. You could leave it out from the saag-- I don't think it will alter the taste in any way.
Hope that helps 🙂
Fifi
Hi Vaishali, I love your blog and the recipes that follow. I made sarson ka saag but don't know what corn meal is. Is it a flour? It is not corn flour, is it? I don't think it is corn grits i.e. polenta corn either. What is the purpose in the saag - to thicken the mixture? Can I use corn flour instead or just flour? Help.
Soma
That plate is heaven from home:-) How i love sarson da saag! i have to do these together soon.. they belong don't they?
Miri
I have found that the best flavour for sarson ka saag is when it is not pureed but rather mashed with a wooden masher - it really makes a difference to the taste!
Stephanie
Hi,
I am so glad I found your blog. My family loves Indian food and they are always asking me to cook more Indian meals. I have been trying to learn to make more Indian food, so I will be here often, looking for recipes!!
Peace,
Stephanie
Paulina
We have a bird's nest right outside of our front door and my mom loves taking pictures upon pictures of the babies. They're super cute!
The roti and saag don't look too complicated to prepare which is always a good thing. I think I might be making these soon!
Pavithra
Lovely platter we love this so much
nithya at hungrydesi
Yum, three favorites of mine in this post - birds, makiki roti and saag AND the Vah Chef. Love it! Interesting recipe for your roti. I make it per my MIL's recipe which doesn't use any atta - just corn flour.
Mihl
This post made me pretty hungry! Every year I am delighted when I hear the first birds after a long winter. I love to listen to them in the morning too.
Poornima Nair
My mom too could stay by the window for hours bird watching and does so regularly.
Makki di roti and saag is real comfort for the soul...looks delicious.
Nithya Praveen
I share similar likings...enjoy siting in the patio,listen to the birds chirping,watch them fly......sit quietly and enjoy the nature:).I have miserably failed making makke di roti,i jes used corn flour,dint include wheat flour.Guess thats the mistake i made.Your look lovely...thanks for sharing!
Priya
Both dishes looks outstanding Vaishali...delicious!!
Ashwini
Makki di roti is new to me.. looks delicious
Pavani
yummy.. yummy.. meal. simple, yet delicious. I've never tried making either of these home, will give them a try.
We don't see many birds where we live, but my son had so much fun throwing bread pieces to birds in Sweden. He would still show how he threw bird by swinging his arm in air.. 🙂
Karen
I haven't had this in years! I must make it this week. Thanks!
Parita
i miss this combo..dont get mustard greens here..looks good
Pooja
Oh what an awesome combo Vaishali! Looks fabulous! My favourites!
Sharmila
I have had sarson ka saag only once ... and loved it. Always love this combo .. I apply a little ghee to the makke di rotis ... gives an awesome aroma. 🙂
Gita
It must be a lovely sight to watch the brids feeding from the patio...I dont have a bird feeder...I keep a small plate with bread crumbs and I see so many varieties of birds feeding lately 🙂 Yummy dish and roti...full of protein and fiber..love it!