Freshly cooked Sarson Ka Saag (Mustard Greens) is a much-awaited meal by many Punjabis at the first sign of winter. Traditionally cooked on wood-burning stoves, "sarson ka saag" is a slow-cooked mixture of mustard greens and spinach. This recipe comes together with simple ingredients, a few easy-to-follow steps, and only 30 minutes of active cooking time.
Spices are not a large part of this recipe, with the spicy, peppery taste of the mustard greens reigning supreme. Served with a dollop of slow-churned butter and some makki-roti-cornmeal flatbread or filled in my makki ki roti tart shells for a delicious appetizer, this recipe is always love at first bite!
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Why you'll love this recipe
- Diet-friendly meal - This Sarson ka Saag recipe makes for an amazing vegetarian, gluten-free, and, if you omit the butter, vegan meal.
- Easy recipe - With a handful of simple steps and easy-to-source ingredients, it doesn't get any easier than this recipe.
- Great for meal prep - This recipe is easy to scale and freeze as part of a meal prep plan.
Ingredient notes
- Mustard Greens - I usually try to buy a bag of pre-cut, chopped mustard greens from my local supermarket, which saves me lots of time. If this is unavailable, wash and cut a fresh bunch.
- Spinach - I add some frozen spinach to the recipe to help reduce the pungency of the mustard greens. Fresh spinach is also okay, but the frozen variety is easier and quicker as it's prepped and ready to use.
- Ginger - Peeled and sliced ginger adds flavor to the saag.
- Onion - Adding a peeled and quartered yellow onion helps to reduce the bitterness of the Mustard greens.
- Garlic - Whole garlic cloves are added and cooked with the greens to add flavor.
- Serrano Chillies - As with most of my recipes, for example, my mutton or lamb karahi gosht, I like this variety of chilies. Feel free to substitute a different type if these are too spicy or unavailable at your local store.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
- Add other greens - To make the Saag less pungent, other greens besides spinach, such as turnip and fenugreek, can be added.
- Add some cornmeal - Adding a few tablespoons of cornmeal reduces the bitterness and thickens the Saag. Add about 4 tablespoonfuls after you puree the greens and before you temper them.
- Add other vegetables - Many Saag recipes have tomatoes and daikon radishes added to them. Try adding them for a change in taste.
Step-by-step instructions
First step - The ideal ratio is 2:1 (2 parts mustard greens to 1 part spinach). I add the onion, garlic, ginger, green chilies, and seasoning, along with 2 cups of water to generate steam. Cook covered on medium heat; soon, all the vegetables will release their juices and cook in them.
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Second step - Once all the ingredients are tender and cooked, uncover the pot and turn up the flame so the excess liquid can evaporate.
Third step - Reserve 2 cups of liquid to help puree the mustard greens in a food processor. Keep the texture of the saag coarse, and once you're done, add it back to the cooking pot. Adjust any spices at this point and continue to cook till the saag is completely dry.
Fourth step - Once all the water has evaporated, you should have a thick, dense mixture.
Fifth step - The saag is always tempered at the end, just like my kaali masoor ki daal, for added flavor. I like to keep it simple and add only onions and garlic to my tempering.
Sixth step - I fry the two ingredients in the same pan, starting with the onions first since they take longer to brown. Once they're halfway done, I add the garlic. Both things need to be a deep brown but not to the point that they're burnt and taste bitter.
Seventh step - The roasted onions and garlic add a deliciously mild and sweet flavor to the Sarson Ka Saag, and the seasoned oil helps make the mustard greens creamy and velvety.
Eighth step - The last and final step is to plate the Saag, add a dollop of fresh butter on top, and enjoy!
Expert Tips
- Wash and prep your Mustard Greens immediately - Mustard greens have a very short shelf life, so steam them immediately and store them in the freezer to use later.
- Don't add too much spinach - You want to reduce the bitter taste of the sarson ka saag, but you want it to have a little bite to it. So, be careful not to add too much spinach.
- Add the upper part of the stems - The Mustard Green stems are known to be tough and inedible. However, the upper portion, near the leaves, is tender and adds lots of flavor and texture, so do add that part for best results.
Recipe FAQS
The word saag refers to all leafy greens, such as mustard, collard, turnip, etc., whereas Palak is the specific Indian and Pakistani name for spinach.
You've finished cooking your saag, and it's still tasting bitter. Squeeze in the juice of a lemon, stir, and serve. The acid in the lemon will help neutralize the bitter taste.
Leftover sarson ka saag can be stored in an airtight container in the fridge for 3-5 days and in the freezer for three months. Defrost in the fridge overnight if frozen and add a fresh tempering for best results.
Other recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
Sarson Ka Saag (Mustard Greens)
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Ingredients
- 2 lbs mustard greens
- 1 lb baby spinach
- 1 onion
- 2 Inch piece of ginger
- 20 garlic cloves
- 4 serrano chillies
- 2 cups water
- 2 tbsps red chili powder (see notes)
- 2 tbsps salt (see notes)
- 2 tbsp butter
INGREDIENTS FOR TEMPERING
- ¼ cup cooking oil
- ½ onion (see notes)
- 10 cloves garlic (see notes)
Instructions
- Add all the ingredients and 2 cups of water to a cooking pot and cook covered on high.
- Once the mixture reaches a boil, reduce the heat and simmer on low for an hour.
- Then, uncover the pot, turn the heat up to high, and dry the excess liquid.
- Once the water is almost dry, puree the mixture in a food processor and then return it to the pot to finish drying it out.
- Check and adjust the seasoning and cook until there is no water left and you have a thick, dense mixture remaining in the pot. (see notes)
- Heat the ¼ cup oil and add the sliced onions and chopped garlic. (see notes)
- Saute them till they are medium brown, and then pour them along with the seasoned oil over the cooked saag.
- Serve the saag with a small dollop of fresh butter on top.
Ayesha
First time ever cooking Sarsoon ka saag!! Turned out delicious. My Punjabi husband called it “authentic”
(I decreased the amount of salt and red chillies)
Thank you for such an easy and delicious recipe!
untoldrecipesbynosheen
Thank You Ayesha. Glad you liked it. Salt and Chilies are often a personal preference and need to be adjusted. I will go in and make a note in the recipe for people to err on the side of caution as I tend to cook on the spicier side ?