Sarson ka Saag (Authentic Punjabi Style)

Name: Sarson ka Saag (Authentic Punjabi Style)
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 bunch /4c Amaranth chopped; 6 c baby spinach chopped; 4 c Mustard green chopped; 2 cloves garlic; 1 inch ginger, chopped; 1 medium size tomato, chopped; 11/2 onion, chopped; 2 green chilies; 1 c curry leaves; 1/4 tsp asafetida powder; 1/4 tsp turmeric powder; 1 tsp coriander powder; 1 tbsp oil; 2 dried chilies; 1 tsp mustard seeds; 1 tbsp urad; As needed salt

Lakshmi Sridharan Ph D @cook_19872338

USA

Traditionally Panjabies made this Peppery, pungent and deeply nutritious, Punjabi Sarson ka Saag (or Sarson dain Saag) during the cold North Indian winters. whne paired with Makki Ki Roti the saag tastes divine. My Punjabi frien Baljeet used to make saag when I was at the Univ. of Michigan. Mustard /saag is a winter vegeetable. saag means greens. You can make saag with any green leafy vegetable such as spinach, amranth, broccoli and etc. I grow green Amaranth, siru keerai in Tamil. I used bay spinach, amaranth and mustard green in saag. #CA26 #India On Plate #Sarson ka saag

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30-40 mins

6 servings

1 bunch /4cAmaranth chopped
6 cbaby spinach chopped
4 cMustard green chopped
2 clovesgarlic
1 inchginger, chopped
1medium size tomato, chopped
11/2onion, chopped
2green chilies
1 ccurry leaves
1/4 tspasafetida powder
1/4 tspturmeric powder
1 tspcoriander powder
1 tbspoil
2dried chilies
1 tspmustard seeds
1 tbspurad
As neededsalt

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Steps

30-40 mins

1

Make a checklist. keep all ingredients within reach
2

Make a checklist. keep all ingredients within reach
3

Wash the greens thoroughly to get rid off any soil clinging on to the leaves. Chop. Have enough water in a pressure cooker to generate steam. Operate according to manufacturer's instructions. keep the greens, garlic cloves, ginger, green chilies, tomato, spice powders in a bowl. Add 2c of water. Place the bowl in the pressure cooker. close the lid, place the weight on it. Let the pressure develop over high heat. Cook for 3-4 minutes. Do not over cook. Turn off the stove.
4

Let the pressure go down. Open the cooker, remove the bowl with cooked ingredients. let it cool to room. Transfer the contents of the bowl to a blender jar; blend to make a smooth puree. If you have a good morter and pestle, ou can mash the contents in batches, that is the traditional method of making saag. Transfer the puree to a bowl
5

Make Tempering
The saag is not ready to be served yet. we need to temper it. Temper the saag with onions,Heat oil or ghee and add aromatics. When oil Is hot enough add mustard seeds; let splutter, add red chilies, urad, curry leaves and onions. Let the onions brown a little, about 2 minuts. Stir in asafetida. Turn of the stove. Add the tempered ingredients to the bowl with the puree. Place over medium, low heat, stir, cook for a few minutes 4-5
6

Serve the hot sarson ka saag straight away, preferably with makki di roti and a few jaggery cubes by the side – You can also serve sarson dain saag with paratha and steamed rice.
You may pair the saag and makki ki roti with a side of freshly chopped onions and green chilies if you like.
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Lakshmi Sridharan Ph D @cook_19872338

on July 07, 2026 19:06

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography