Sarson saag in Punjabi style in the pressure cooker in 20 mins

Name: Sarson saag in Punjabi style in the pressure cooker in 20 mins
Total time: 1500 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1 sprig spinach; 1 sprig Bathua leaves; 1 sprig mustard leaves; 4-5 garlic cloves; 1” ginger; 1 medium size onion chopped fine; 1 Tbsp maize flour or Makki ata; 1 cup water; 1 Tbsp ghee; 2 whole red chillies; 1” ginger chopped fine; 2-3 green chillies chopped; 1 medium size onion chopped fine; 1 medium size tomato chopped fine; 1 tsp Aamchur powder; 1 tsp salt; 1 Tbsp ghee; 1 whole red chilli; 1 tsp red chilli powder; Garmish with coriander leaves and whole red chilli

Madhumita Bishnu @Madhubish27

Kolkata

#TOF
Sarson Saag is a very popular cuisine of Punjab and it’s quite laborious to make. But a shorter version is there and it’s best when a pressure cooker is used. It can be made in 20 mins

Madhumita Bishnu @Madhubish27

Kolkata

#TOF
Sarson Saag is a very popular cuisine of Punjab and it’s quite laborious to make. But a shorter version is there and it’s best when a pressure cooker is used. It can be made in 20 mins

Saved

Ingredients

Prep time -5 mins, Cooking time -20 mins

2-3 servings

1 sprigspinach
1 sprigBathua leaves
1 sprigmustard leaves
4-5garlic cloves
1” ginger
1medium size onion chopped fine
1 Tbspmaize flour or Makki ata
1 cupwater
1 Tbspghee
2whole red chillies
1” ginger chopped fine
2-3green chillies chopped
1medium size onion chopped fine
1medium size tomato chopped fine
1 tspAamchur powder
1 tspsalt
Tempering
1 Tbspghee
1whole red chilli
1 tspred chilli powder
Garmish with coriander leaves and whole red chilli

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Steps

Prep time -5 mins, Cooking time -20 mins

1

Wash the mustard leaves, Bathua leaves and spinach and chop fine, add to pressure cooker, add 1 cup water, add chopped onion, garlic cloves, ginger and pressure cook for 3 whistles, depressurise and run a hand blender to blend smooth, set aside
2

In a pan heat ghee, add whole red chilli, chopped onion and cook till onion softened, add chopped green chillies and chopped tomatoes and cook till tomatoes softened, add salt and Aamchur powder and stir well.
3

Add blended sarson saag to it and mix well.
4

Tempering - in a pan heat ghee and add whole red chilli, switch off the flame and add red chilli powder and add the tempering to the sarson saag
5

Plate with Makki Roti, Gur and White butter but I plated with Lachha Parathe

Tips

The saag should be washed and then pressure cooked
Ghee use is a must to enhance flavour

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Cooksnaps

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Madhumita Bishnu @Madhubish27

on December 11, 2025 10:10

Kolkata

I’m a Home Chef and love cooking different recipes from all across the world. I enjoy sharing and learning from foodies like me. Follow me on my blog madhubish27.com and IG @madhubishskitchen, @madhubish. Thank you