Easy Sarson Ka Saag (Stovetop & Instant Pot)

Ingredients

• 475 ml (2 cups)water, for the stovetop method
• 2 bunchesmustard greens, washed, tough stems removed and roughly chopped
• 1 bunchspinach, washed, tough stems removed and roughly chopped; or baby spinach or 140–170 g (5–6 oz) frozen spinach
• 3–4small Thai or bird’s-eye green chillies, stalks removed and roughly chopped
• 4–5garlic cloves, left whole to crush later
• ¼ tspturmeric powder
• 1¼ tspkosher salt
• 30 g (¼ cup)yellow corn flour or finely ground cornmeal; or chickpea flour (besan) or masa harina
• 1½ tbspdried fenugreek leaves (methi)
• 60 ml (¼ cup)neutral oil
• 3 tbspghee or butter, or more oil
• 1 smallonion, finely chopped
• 2 tbspminced ginger
• 2–3 tbspchopped coriander leaves
• 1 patbutter, for serving

Instructions

1. 1

   Stovetop method

   Follow steps 2–6 for the stovetop version.

2. 2

   Simmer the greens

   Heat a preferably non-stick 4.7-litre (5 qt) Dutch oven over medium heat. Add the mustard greens, spinach, chillies, garlic, turmeric, salt and 475 ml (2 cups) water; there is no need to mix. Cover and simmer for 1 hour.

3. 3

   Blend the saag

   Turn off the heat, uncover and stir, crushing the garlic cloves as you go. Use an immersion blender, or transfer the mixture to a food processor, and blend to a rough purée. Remove any tough stems you find.

4. 4

   Add flour and fenugreek

   Turn the heat to medium-high, add the corn flour and cook for 3–5 minutes to cook out its raw taste. Stir in the dried fenugreek leaves and taste, adding salt if needed.

5. 5

   Loosen the saag

   Reduce the heat to low-medium and stir in 235 ml (1 cup) water, preferably boiling. Let the saag simmer while you make the tadka, stirring occasionally; add up to 120 ml (½ cup) more water if it needs thinning.

6. 6

   Make the tadka

   Heat a medium frying pan over medium-high heat. Add the oil, ghee and onion; sauté until the onion is deep golden, about 6–8 minutes. Add the ginger and sauté for 1 minute, then stir the tadka into the saag. Mix in the coriander, add a pat of butter on top and serve with makai roti, regular roti, corn tortilla, naan or another bread.

7. 7

   Instant Pot method

   Follow steps 8–12 for the Instant Pot version.

8. 8

   Pressure-cook the greens

   Pour the water into the Instant Pot, then add the mustard greens, spinach, chillies, garlic, turmeric and salt; mixing is not necessary. Secure the lid, seal the vent and cook at High Pressure for 20 minutes. Let the pressure release naturally for at least 5 minutes, then manually release the rest. Press Cancel.

9. 9

   Blend the saag

   Open the lid and stir the greens, crushing the garlic cloves as you go. Blend to a rough purée with an immersion blender, or transfer to a food processor. Remove any tough stems you find.

10. 10

    Add flour and fenugreek

    Select Sauté and set it to High. Add the corn flour and cook for 3–5 minutes to cook out its raw taste, then stir in the dried fenugreek leaves.

11. 11

    Adjust the seasoning

    Add 235 ml (1 cup) water, preferably boiling, and stir until it is absorbed into the saag. Taste and add salt if needed; if the mixture is too thick, add up to 120 ml (½ cup) more water. Press Cancel to turn off the Instant Pot.

12. 12

    Make the tadka

    Heat a medium frying pan over medium-high heat. Add the oil, ghee and onion; sauté until the onion is deep golden, about 6–8 minutes. Add the ginger and sauté for 1 minute, then stir the tadka into the saag. Mix in the coriander, add a pat of butter on top and serve with makai roti, regular roti, corn tortilla, naan or another bread.

What is sarson ka saag?

Sarson ka saag is a Punjabi dish made by cooking mustard greens until tender and blending them into a thick, rustic curry. Spinach is often combined with the mustard leaves to round out their strong, slightly bitter flavour.

This version builds flavour in two stages: the greens are cooked and blended first, then finished with a hot onion-and-ginger tadka. Corn flour helps give the purée body, while dried fenugreek adds an earthy, fragrant note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 237 calories, 1g protein, 11g carbs, 22g fat.

The greens and corn flour provide most of the carbohydrates, while the oil, ghee and finishing butter account for much of the fat. The recipe lists little protein per serving, so serve it with a protein-rich accompaniment such as dal, alongside roti or another bread to make the plate more balanced.

Choosing and preparing the greens

Mustard greens: Remove the tough stems and roughly chop the leaves so they cook down more evenly. Their assertive flavour is the defining taste of the dish.

Spinach: This softens the mustard greens’ pungency and contributes to the curry’s smooth texture. Baby spinach can be used as a convenient alternative, and the recipe also lists frozen spinach as a substitute.

Cooking and blending

Stovetop: The greens, aromatics and seasonings simmer covered in water for 1 hour. The leaves should be cooked enough to blend into a tender, rustic purée.

Instant Pot: Pressure-cook the greens on High for 20 minutes, then allow at least 5 minutes of natural release before releasing the remaining pressure. Blend after cooking, and remove any tough stems you notice.

Getting the texture right

Corn flour: Cook it with the puréed greens for 3–5 minutes so it thickens the saag without leaving a raw flour taste. Stir regularly as you add it.

Water: The recipe adds 1 cup after the flour and fenugreek, with up to another ½ cup available if the mixture is too thick. Add the extra water gradually and stop when the saag is loose enough to stir comfortably.

The finishing tadka

Onion: Take the time to sauté it until deep golden, about 6–8 minutes; this is the main cue given for the tadka’s doneness. Add the ginger afterwards and cook for 1 minute.

Finish: Stir the tadka through the saag, then add the chopped coriander and a pat of butter. This final layer of aromatic oil and richness contrasts with the soft, earthy greens.

What to serve alongside

Traditionally minded pairings include makai roti, while regular roti, naan or a corn tortilla also work well for scooping up the thick curry. Choose the bread you have to hand and serve it warm.

For a fuller meal, pair the saag with a simple side of rice or another vegetable dish. Keep accompaniments relatively plain so the mustard greens and tadka remain the focus.

Recipe notes & tips

• Remove the tough mustard-green stems before chopping the leaves.
• Keep the garlic cloves whole during cooking so they can be crushed into the greens later.
• Blend to a rough purée rather than aiming for a completely smooth texture.
• Cook the onion until deep golden before adding the ginger.
• Add any extra water in small amounts so the saag does not become too thin.
• Taste after adding the fenugreek and adjust the salt before serving.

Variations

• Swap the spinach: Use baby spinach or the listed frozen spinach alternative.
• Change the flour: Use chickpea flour or masa harina in place of corn flour.
• Adjust the heat: Use fewer green chillies for a milder saag.
• Use more oil: Replace the ghee or butter in the tadka with additional neutral oil.
• Choose your bread: Serve with makai roti, regular roti, corn tortilla or naan.

Common mistakes to avoid

• Leaving tough stems in: Remove them before cooking, or pick them out after blending.
• Skipping the flour cooking: Cook it with the saag for 3–5 minutes to lose its raw taste.
• Adding all the extra water at once: Start with the stated cup and add more gradually only if needed.
• Rushing the onion: Sauté until deep golden, about 6–8 minutes, before adding the ginger.
• Blending too finely: Stop at a rough purée for the texture described in the recipe.

How to store

Refrigerate leftover saag in a covered container and use within 3–4 days. Reheat gently in a saucepan, stirring and adding a splash of water if it has thickened; add fresh butter when serving if desired.

Frequently asked questions