Sarson Ka Saag Recipe (Mustard Greens Curry)
Sarson Ka Saag recipe is a very traditional winter recipe from North India made from a mix of greens like mustard leaves, spinach leaves and bathua. The most important greens for this recipe is the sarson, also known as mustard. I sometimes combine it along with spinach and methi as well or sometimes just spinach, based on the availability of the greens. Serve the Sarson Ka Saag along with a Spiced Corn Flat Bread known as Makki Ki Roti.
Did You Know: The Mustard are loaded with vitamins and nutrients along with phytochemical properties, that are ready to help you combat free radical impurities and help to improve disease resistance. Mustard greens provide us with this cholesterol-lowering benefit whether they are raw or cooked. However, a recent study has shown that the cholesterol-lowering ability of raw mustard greens improves significantly when they are steamed. Read more
Here are few more curry recipes to try
- 500 grams Mustard greens , washed and roughly chopped
- 250 grams Spinach Leaves (Palak) , washed and roughly chopped
- 250 grams Bathua leaves , washed and roughly chopped
- 2 inch Ginger , grated
- 3 cloves Garlic , finely chopped
- 1 Onion , thinly sliced
- 3 Green Chillies , slit into half
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Cinnamon Powder
- 1 teaspoon Cumin powder
- Salt , to taste
- 1 teaspoon Cooking oil
- 200 grams Paneer (Homemade Cottage Cheese) , cubed (optional)
Directions for Sarson Ka Saag Recipe (Mustard Greens Curry)
To begin making the Sarson Ka Saag Recipe, we will first steam the leaves together along with a little salt until soft and yet green. For this, you can use a steamer or a pressure cooker. Place all the leaves in the pressure cooker, add a little salt and 3 tablespoons of water. Cover the pressure cooker and cook until you hear one whistle. After the first whistle turn off the heat.
Place the cooker under running water and release the pressure immediately. This process of releasing the pressure immediately will help keep the greens green.
Allow it to cool. You can either puree the green or use a masher and mish mash the greens to make it soft and mushy. The way you like to present it is purely your choice.
Heat a teaspoon of oil in a heavy bottomed pan; add the ginger, garlic, onions and green chillies. Saute all the ingredients together on low heat until the onions are completely tender and soft. You can optionally cover the pan partly to create steam to cook the onions. This process of cooking consumes less oil.
Once the onions are well softened, stir in the steamed greens, the turmeric powder, cinnamon powder and cumin powder. These are traditionally not added, but I like to add them to give more flavour to the Sarson Ka Saag recipe.
Turn the heat to high and give the mixture a quick boil for a couple of minutes, so that the greens get the flavours from the spices and onions. Turn off the heat and you can now optionally stir in the paneer.
Transfer the Sarson Ka Saag into a serving bowl and serve along with Makki Ki Roti to make a delicious winter dinner.
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