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Sarson Ka Saag |Instant Pot, Pressure Cooker

Sarson ka saag or spicy mustard greens is a traditional North Indian saag to cook. Mustard greens are cooked along with onion, ghee, and other leafy vegetables. Making in an instant pot this saag recipe is very easy to make and come under 30 minutes.

With an aromatic tempering of garlic, cumin seeds, and ghee, this Punjabi Sarson da saag is a winter delicacy.

Best served with Makki ki roti, a cornmeal flatbread prepared to go along with saag. It is similar to cornmeal tortilla preparation.

sarson ka saag is served in black bowl, garnished with tadka.
Sarson Ka Saag Recipe

Winter is the season where so many seasonal recipes are common to prepare, like palak paneer, peanut chikki, til khoya laddu, carrot halwa , gond ke laddu, & this Sarson ka saag.

In winter mustard greens (Sarson leaves) and bathua (chenopodium) leaves are easily available in the market with other leafy vegetables like spinach, fenugreek, radish, and turnip greens.

That is the reason serson ka saag is a must to cook in winters. When mustard greens and bathua (chenopodium) leaves are not available we can easily replace it with kale, collard greens, and spinach to balance the pungent flavor of mustard greens.

It is one of the best one-pot meal served with Makki ki roti with ghee for authentic Punjabi thali.

What is Sarson ka saag

Punjabi Sarson ka saag is a preparation of cooking mustard greens along with other greens spinach, bathua (chenopodium), radish greens, and fenugreek.

“Sarson” is a Hindi name of mustard, and “saag” means creamy spicy greens. Saag is named after the main green leafy vegetable used to prepare it.

Mustard greens and bathua (chenopodium) have a little bitter taste. To compensate its bitter taste other leafy greens like spinach, fenugreek is cooked together.

Normally to make serso ka saag mustard greens, spinach, bathua are cooked in 2:1:1 ratio.

sarson ka saag served in small kadhahi along with jaggery and makki ki roti in steel serving plate.
Traditional Punjabi Sarson Ka Saag

If you do not have access to mustard greens or bathua (chenopodium), then use any greens like turnip, radish, collard greens with spinach to make this saag recipe.

Sarson da Saag and Makki Ki Roti are one of the irresistible combinations served.

How does sarson ka saag taste

If you are cooking mustard greens then expect a little bitterness. This is what is sarso ka saag all about having a distinct flavor and taste great.

If you do not like the flavor just eliminate mustard greens and substitute it with spinach and follow the rest of the recipe.

Mustard greens have a unique flavor. Cooking with other greens, the bitter flavor goes away up to a certain extent. Later serving with Makki ki roti, ghee, and jaggery makes it totally a winning combination.

What is Saag

Indian saag is a curry cooked with mustard green or any similar greens. For example, you can choose any greens like spinach, fenugreek, turnip, radish, kale, and collard greens while making saag.

Saag is always named after the main ingredients, for example, saag paneer, spinach saag, kale saag.

Makki ka aata or cornmeal is added to thicken the saag.

How to clean mustard greens

How to clean sarson ka saag is very important step. If not cleaned properly you may end up having dirt particles while eating.

Mustard greens are covered with lots of dirt and mud. Fill a big vessel with water and soak greens for 5-10 mins. Soaking will help to loosen dirt and later it settles on the surface.

mustard greens are washed under running water

After 10 minutes remove the greens and discard the muddy water. Repeat this process a few more times until you see the clean water with no more dirt particles. Wash with runny water one last time.

mustard greens after cleaning

I do wash my greens a day before. I chop and keep them in the fridge for the next day. This saves a lot of time while cooking saag.

How to cut mustard greens

How do you cut sarson ka saag is another thing to take care of. It surely finalizes the final texture. Finely chop them if you do not have blender else roughly chop and blend.

First of all, cut all the thick roots from sarson or mustard greens. Clean with water and chop them finely. The same process should be repeated for other greens as well.

finely chopped mustard greens

If you like a coarse texture then just chop them finely. This way after pressure cooking there is no need to use any blender.

In case of smooth texture just chop roughly and pressure cook. To get creamy and smoothness you will need immersion blender or grinder.

Why you will love Instant Pot Saag

The traditional way of making saag is on stovetop using pressure cooker for steaming greens and then a heavy bottom pan for further cooking.

using instant pot for making the same really make everything easy. Just steam mustard greens in instant pot, blend and add other ingredients.

Intant pot sarson ka saag is very easy saag recipe to make under 30 minutes. It is a one pot meal for festive occasions, lunch or dinner.

Sarson Ka Saag Ingredients

I used mustard greens and spinach to cook this saag recipe due to the unavailability of other greens. 400gram mustard greens with 400-gram spinach.

Please check RECIPE CARD for detailed ingredients list with accurate measurement.

sarson ka saag ingredients
  • Mustard Greens– it is the hero ingredient of Sarson ka saag.
  • Spinach– Bathua leaves were unavailable so I used baby spinach in place of it.
  • Radish– If radish greens are not available then add chopped radish. It enhances the taste.
  • For Masala– Onion, garlic, ginger, green chili & tomato are added while steaming greens. They all add flavors to green curry.
  • Dry spices- Red chili powder, garam masala, and salt. Adding turmeric is optional but a slight addition of it won’t make any difference.
  • To thicken saag– Adding maize flour (fine cornmeal flour) is the trick to thicken this saag recipe. It adds a nutty flavor to the saag and makes it creamy & thick.
  • For tempering– add this tempering to the saag while serving, ghee, garlic, dry red chilies, asafoetida, cumin seeds & onion are the component of making this tadka.

How to make Sarson Ka saag

Let see how to make sarson ka saag in instant pot step by step instructions. Stovetop version is also included. This is an authentic sarson ka saag recipe.

Step-1 Clean & chop greens

First of all, clean and wash all the greens thoroughly.

washing mustard greens & spinach

Chop them and add in the pressure cooker, I added in the insert of instant pot.

chopped mustard greens & spinach

Step-2 Add radish & masala ingredients

Add chopped garlic, chopped onion, tomato, and green chilies.

adding masala ingredients to the insert of instant pot

To this add chopped radish, and chopped ginger. No need to mix all.

Step-3 Add water & pressure cook

Add 1 cup water and set the button PRESSURE COOK. Set the valve in the SEALING mode. Pressure cook for 2 minutes.

pressure cook greens with masala for 2 min.

If you are using a stovetop pressure cooker then 4-5 whistle is enough to cook.

Step-4 Open the lid after NPR

lip open after pressure cooking

Let the pressure release on its own. Open the pressure cooker/instant pot. Stir nicely.

stir the mixture of saag

and puree it with the help of immersion blender.

blending cooked saag using immersion blender

I like coarse texture if you like smooth consistency then puree it till smooth texture.

NOTE if you do not have an immersion blender then let the mixture cool down and then use mixer/grinder.

Step-5 Add red chili powder & salt

adding red chili powder & salt as per taste

Add red chili powder, and salt as per taste. Mix well.

cooking saag on SAUTE

Set the SAUTE mode and set the heat low. Saag will splutter at this point while cooking. Be careful while handling this. Cook for 1 min.

Step-6 Add maize flour mixture

Mix maize flour (Makki ka atta) in 1/4 cup water to make a paste. Add this paste in the saag and mix nicely. There should not be any lump. Saag will start thickening.

adding maize flour mixture to the saag

Cook for 1-2 minutes. Saag splutters a lot at this time, so careful while stirring it.

saag is cooking and spluttering

Saag will thicken after 2 minutes. CANCEL SAUTE mode and switch off the instant pot. Take out the insert from the instant pot.

Step-7 Now prepare for tadka. Add ghee in a saucepan, once heated add cumin seeds. let them splutter. Add dry red chilies and sliced onion.

Cook until onion changes color to a golden brown.

preparing tadka (tempering)

Mix this tadka in cooked saag and mix gently.

Serve this delicious creamy saag with Makki ki roti and enjoy it.

a close sarson ka saag click served in black bowl & garnished with tempering
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Serving sugestions

Serve Sarson ka saag with Makki ki roti.

To make it a traditional platter, serve with butter, Makki ki roti, radish salad, jaggery, and spiced buttermilk or sweet lassi.

Makki di roti is a maize flour Indian flatbread a bit similar to cornmeal tortilla. Here you can check how to make homemade make ki roti with step by step instructions.

Mooli laccha is also goes incredibly well with this saag.

You can definitely consume this delicious saag with wholewheat naan, roti or paratha. It will also pair well with plain basmati rice and jeera rice.

It is a gluten-free, soy-free and nut-free recipe. Replace with vegan butter or just eliminate the ghee to make it vegan. This Sarson ka saag is one of the best recipes from Punjabi cuisine. There are many popular recipes from this cuisine like Pindi chole, chana masala, chole bhature, dal makhani, aloo paratha, gobhi paratha, lassi, rajma, mooli paratha, palak paneer, naan and much more.

Storing suggestions

This sarso saag recipe stays fresh for 2-3 days in the fridge. Just microwave for a minute and it is good to eat.

In case you are required to freeze it, just skip the tempering part. After pressure cook let the saag come at room temperature and store in the freezer.

Thaw it before serving and garnish it with garlic and cumin seed tadka. 

Jump to Recipe

Variations

You can experiment with variety of green to make

  • Kale ka saag
  • Collard green saag
  • Bathua ka saag
  • Makki saag
  • Mooli ka saag
  • Saag paneer
  • Aloo saag

Why my serso ka saag taste bitter

There could be few reasons if your sarson ka saag turns out to a little bitter in taste.
1. make sure mustard greens are cooked with spinach and bathua in 2:1:1 ratio. If bathua is not available then replace it with other greens or simply spinach and mustard greens.
2. Cook them properly for good 4-5 whistles in an Indian pressure cooker or 2 minutes in IP.
3. Add maize flour, it will not only help in thickening the serso ka saag but also will balance the flavors.

Tips & FAQ’s

  1. Use 2:1:1 portion of mustard greens, spinach, and bathua leaves. If bathua is unavailable then replace it with radish greens, broccoli, or kale and follow the rest of the process.
  2. If you are making this in an instant pot then pressure cooks it for 2 minutes. Release the pressure after 5 minutes. NOTE: I do not do a quick release for any of the recipes.
  3. To make Sarson ka saag without onion and garlic, skip both the ingredients and proceed further.
  4. Do not discard the mustard greens stem. Chop it finely and cook along.
  5. Do not skip adding cornmeal or maize flour. It makes saag thick and creamy.
  6. Serve with garlic and cumin seed tempering before serving with ghee. If you use homemade ghee then this Sarson ka saag tastes heavenly.
sarson ka saag platter with makki ki roti, ghee, radish, and jaggery
What is sarso ka saag called in English?

Sarson is the Hindi term for mustard and Saag means green. In English, Sarson ka saag translates to mustard greens. Saag is always named after the greens used in the recipe. For example, palak saag, kale saag, collard green saag.

Is sarson ka saag healthy or what are the benefits of mustard greens?

Sarson ka saag is very healthy due to using mustard greens, spinach, and bathua. Spinach is iron-rich and mustard green is a great anti-oxidant. Read here the health benefits of mustard greens.

What is the difference between saag and palak

Palak is spinach in Hindi whereas saag refers to a combination of other greens with palak. Sarso da saag is a combination of mustard greens with palak.

What can I eat with sarson ka saag

It is served best with Makki ki roti smeared with ghee, gur(jaggery), and radish salad.

How to thicken sarson ka saag

Maize flour or makki ka aata used to thicken the sarson ka saag. You can also use corn flour to make it thick and creamy.

How to remove bitterness from Sarson ka saag

Mustard greens have a mild bitter taste due to which it is cooked with other greens like palak, bathua and methi. Also adding a tempering of aromatic garlic and cumin makes it so flavorful and lip-smacking.

Can you freeze sarson ka saag

You can freeze the saag for 2 months in the freezer, without doing tadka (tempering). Pressure cook the greens and purre. Let it cool down.
Once it is cool down to room temperature, store in freezer-friendly bags and keep in the freezer.
Thaw the saag before serving and add tadka.

Here are a list of Instant Pot Recipes which are beginner friendly as well.

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sarson ka saag platter with makki ki roti, ghee, radish, and jaggery

Sarson Ka Saag

Sarson ka saag is a traditional North Indian Punjabi dish to cook with mustard greens, spinach & maize flour. Learn how to make sarson da saag step by step.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 Adults
Calories: 262kcal
Author: Bhawana

Equipment

  • Instant Pot

Ingredients

To pressure cook

  • 400 gram mustard greens
  • 400 gram spinach
  • 1/2 cup chopped radish
  • 1 cup water
  • 1 cup onion chopped
  • 6 garlic pods 6-8 garlic pods
  • 1 tsp grated ginger
  • 1 tsp green chili (as per taste)
  • 1 cup tomato chopped

To thicken the saag

  • 1/4 cup water
  • 4 tbsp cornmeal makki ka aata

Dry spices

  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala or kitchen king

For Tadka

  • 3 tbsp ghee clarified butter
  • 6 garlic pods 6-7 garlic pods chopped
  • 4 dry red chilies
  • 2 pinch asafoetida
  • 1 tsp cumin seeds
  • 1/2 cup sliced onion

Instructions

  • First of all, clean and wash all the greens thoroughly.
    washing mustard greens & spinach
  • Chop them and add in the pressure cooker, I added in the instant pot.
    chopped mustard greens & spinach
  • Add chopped garlic, chopped onion, tomato, and green chilies.
    adding masala ingredients to the insert of instant pot
  • To this add chopped radish, and chopped ginger.
  • Add 1 cup water and set the button PRESSURE COOK. Set the valve in sealing mode. Pressure cook for 2 minutes. If you are using a stovetop pressure cooker then 4-5 whistle is enough to cook.
    pressure cook greens with masala for 2 min.
  • Let the pressure release on its own. Open the pressure cooker/instant pot. Stir nicely.
    lip open after pressure cooking
  • puree it with the help of immersion blender. NOTE if you do not have an immersion blender then let the mixture cool down and then use mixer/grinder.
    blending cooked saag using immersion blender
  • I like coarse texture if you like smooth consistency then puree it till smooth texture.
  • Add red chili powder, and salt as per taste. Mix well.
    adding red chili powder & salt as per taste
  • Set the SAUTE mode and set the heat low.
    cooking saag on SAUTE
  • Mix maize flour (Makki ka atta) in 1/4 cup water to make a paste. Add this paste in the saag and mix nicely. There should not be any lump. Saag will start thickening.
    adding maize flour mixture to the saag
  • Cook for 1-2 minutes. Saag splutters a lot at this time, so careful while stirring it.
    saag is cooking and spluttering
  • Saag will thicken after 2 minutes. CANCEL SAUTE mode and switch off the instant pot. Take out the insert from the instant pot.

Now prepare for tadka

  • Add ghee in a saucepan, once heated add cumin seeds. let them splutter. Add dry red chilies and sliced onion.
  • Cook until onion changes color to a golden brown.
    preparing tadka (tempering)
  • Mix this tadka in cooked saag and mix gently.
  • Serve this delicious creamy saag with Makki ki roti and enjoy it.
    a close sarson ka saag click served in black bowl & garnished with tempering

Notes

Tips 
  1. Use 2:1:1 portion of mustard greens, spinach, and bathua leaves. If bathua is unavailable then replace it with radish greens, broccoli, or kale and follow the rest of the process.
  2. If you are making this in an instant pot then pressure cooks it for 2 minutes. Release the pressure after 5 minutes. NOTE: I do not do a quick release for any of the recipes.
  3. To make Sarson ka saag without onion and garlic, skip both the ingredients and proceed further.
  4. Do not discard the mustard greens stem. Chop it finely and cook along.
  5. Do not skip adding cornmeal or maize flour. It makes saag thick and creamy.
  6. Serve with garlic and cumin seed tempering before serving with ghee. If you use homemade ghee then this Sarson ka saag tastes heavenly.

Nutrition

Sodium: 215mg | Calcium: 281mg | Vitamin C: 179mg | Vitamin A: 13000IU | Sugar: 9g | Fiber: 9g | Potassium: 1397mg | Cholesterol: 29mg | Calories: 262kcal | Saturated Fat: 7g | Fat: 13g | Protein: 10g | Carbohydrates: 32g | Iron: 6mg
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