Sarson ka saag is a north Indian dish of pureed, mildly spiced mustard greens and spinach. This is a must-try recipe if you love restaurant dishes like palak tofu paneer and saag aloo.
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Sarson ka saag
Sarson is the Punjabi word for mustard greens, a leafy vegetable that grows plentifully in the Punjab region that straddles north India and Pakistan. One of the most popular dishes made with mustard greens -- one that is quintessentially identified with Punjabi cuisine -- is sarson ka saag, a creamy green curry made by cooking pureed mustard greens with other leafies, like spinach, and a few simple spices.
If you don't like spicy Indian food, this just might be the dish for you. The mustard greens, which are delightfully peppery, bring a lot of flavor so you can get away without adding too much chili pepper to this dish (although you totally can if you want to!).
In north India you'd also add bathua or lamb's quarters to sarson ka saag. Enthusiastic foragers will instantly identify lamb's quarters as an edible weed. The story goes that Punjabi cooks began adding lamb's quarters to sarson ka saag because the weed grows wild among the mustard greens in the fields. But don't worry--I won't send you foraging for lamb's quarters. Another leafy green, like arugula or watercress, will work just as well, and that's what I use. However, if you do have access to lamb's quarters, and know how to identify it, you can use it in this recipe.
I like making dishes like sarson ka saag and these sauteed mustard greens in spring and fall, when mustard greens are seasonal. They are a particularly nutritious veggie, loaded with vitamins C and K. They also have good amounts of protein and fiber, all for very few calories. A serving of this dish has only 101 calories total, four grams of protein and four grams of fiber.
Where to buy mustard greens
There are several varieties of mustard greens on the market, including red giant, mizuna, southern giant and more. You can use any variety of mustard greens for this recipe - they are all peppery, with mild flavor variations. Mustard greens can be found at some supermarkets and at most Asian and Indian grocery stores.
Ideal ratio of mustard greens to other leafy greens for sarson ka saag
For the best flavor, use a ratio of 1 part mustard greens to ½ part spinach and ½ part arugula or watercress (or lamb's quarters).
Recipe card
Sarson ka saag recipe
Ingredients
- ½ pound mustard greens (roughly chopped)
- ¼ pound spinach (roughly chopped)
- ¼ pound arugula (or watercress or lamb's quarters called bathua in India)
- 2 heaping teaspoons ginger garlic paste
- 1-2 jalapeños (or any green chili peppers)
- 2 tablespoons avocado oil or any neutral oil (or vegan butter)
- 12 large cloves garlic (chop half the cloves finely and slice the remaining half)
- 1 large red onion (finely chopped)
- 2 tablespoon cornmeal (or masa harina)
- 2 medium tomatoes (finely diced)
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- ¼ teaspoon turmeric
- Salt to taste
Instructions
- In a pot or saute pan place all the greens, the ginger garlic paste and the jalapeno peppers. Add ¼ cup water and bring to a boil.
- Cover the pot partially with a lid (leave a crack open) and cook 10 minutes or until the leafies are very tender. Check during cooking to make sure all the water hasn't evaporated--the leafies themselves will express some water. After the leafies have cooled a bit, place them in a blender and blend into a coarse puree.
- In the same pan heat a tablespoon of oil. Add the finely chopped garlic, saute until it is lightly golden, then add onions along with ½ teaspoon of salt.
- Saute the onions until they begin to brown, then stir in the cornmeal or masa. Cook the flour, stirring constantly, for a couple of minutes.
- Stir in the tomatoes followed by ground coriander, ground cumin and turmeric. If you want the dish spicier you can add some cayenne at this stage.
- Cook the tomatoes until they are very pulpy, about five minutes.
- Stir in the blended puree of leafy greens along with a cup of water.
- Bring the sarson ka saag to a boil and continue to simmer for about five minutes, stirring frequently. You can add a little more water if the sauce gets too thick. Add salt and turn off heat.
- In a small skillet heat the remaining tablespoon of oil (or vegan butter). Add the sliced garlic and saute until golden brown.
- Pour this garlic tadka into the sarson da saag and mix well. Serve hot.
Notes
- You can make this recipe even quicker if you have a jar of the tomato onion masala sauce. Here's how to alter the recipe: cook and puree the greens as instructed. Heat oil and add the cornmeal to it. After sauteing the cornmeal for a couple of minutes add 2 cups of the tomato onion masala sauce. Bring to a boil, add the blended greens, simmer 10 minutes, and finish with the garlic tadka.
- To make this recipe with frozen mustard greens, cook the frozen greens as you would the fresh greens, puree, and proceed.
Nutrition Information
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Frequently asked questions about sarson ka saag
Adding cornmeal or ground corn thickens the sarson ka saag and also adds a wonderful flavor to the dish. I strongly recommend using it for authentic taste and texture.
You can make this recipe with spinach greens or any other leafy green, and you will have a delicious dish, but it won't be sarson ka saag without the mustard greens.
This dish is traditionally served with makki di roti, a gluten-free corn flatbread. You can use corn tortillas instead for a near-authentic experience. Or serve the saag with roti or vegan naan. You can also serve sarson ka saag as a vegetable side with dal and steamed basmati rice.
Store in an airtight container in the fridge for up to four days. Freeze for up to three months in a freezer-safe container. Reheat in a saucepan and add a little bit of water if necessary. Always check salt and add more if needed after adding water.
Supriya says
Would love to try this but how much jalapeño pepper, and also does it still taste authentic (restaurant style) with jalapeños?
Vaishali Honawar says
Hi Supriya you can use any green chilies including the Indian ones. The jalapeños, if you use them, don’t change the flavor of the saag. I would use one or two depending on your tolerance.
DC says
This recipe looks so delicious! I'm going to try it tonight for dinner 🙂
Vaishali says
Awesome, hope you love it!