Sarson Ka Saag Recipe

Sarson Ka Saag
Spiced Mustard Greens
Submitted By: Taz


1 lb Fresh Mustard Greens (Sarson Patta/Saag) - washed and rough chopped*
1 lb Fresh Spinach (Palak Patta/Saag) - washed and rough chopped*
1 medium Red Onion (Pyaz) - diced
2 medium Tomatoes (Tamatar) - diced
1-3 Fresh Green Chiles (Hari Mirch) - seeded and minced; amount to taste
4 cloves Fresh Garlic (Leh-sun) - minced
1 inch piece Fresh Ginger (Adrak) - minced
3 Tbs Cornmeal Flour (Makki ka Atta)
2 Tbs Ghee
1 tsp Garam Masala
1 tsp Turmeric Powder (Haldi)
1 tsp Fenugreek Seeds (Methi Dana)
Juice of ½ Lemon (Nimbu Ras)
Kosher Salt (Namak) to taste
1 Tbs Sweet Butter (Makhan) per serving
¼ tsp Jaggery (Gur) per serving

  1. Heat ghee in a large heavy bottomed pan, wok, or large kadahi over medium heat until shimmering
  2. Once ghee is hot, add fenugreek seeds and fry until they crackle (apx 30 seconds)
  3. Add garlic and ginger to pan and sauté until golden in color (apx 2-3 minutes)
  4. Add onion and continue to sauté until onions are slightly colored (apx 5-7 minutes)
  5. Add tomato and continue to sauté for 5-7 minutes or until tomatoes soften and begin to break down
  6. Add green chile, garam masala, turmeric, and salt to taste (apx 1 tsp) - Mix thoroughly
  7. Reduce heat to medium-low - Add lemon juice and place greens on top of mixture
  8. Cover and allow to cook until greens are completely wilted and most of the water has been absorbed (apx 10-15 minutes)
  9. Once greens are wilted, add cornmeal flour and give everything a good mix - The cornmeal flour will soak up any remaining water (you may have to add a little more depending on how much liquid is still remaining) - Allow to cook for 2-3 minutes stirring frequently
  10. Remove from heat, adjust seasoning, garnish as desired, and serve hot with plain yogurt and Makki ki Roti or serve as part of any Indian meal
* Many people make sarson ka saag almost puréed in texture by either either finely chopping the greens
  and/or using a Madhaani or hand mixer to mash everything up into a 'paste' - I find that I like it a little
  'coarse' and 'chunky' so I do not chop the greens very fine (about ½-1 inch pieces) AND, I never mash
  it up - but it is up to you

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