Sarson da saag is a classic, hearty vegetarian curry from the Punjab region of Northern India and Pakistan, primarily enjoyed during the winter months when its main ingredient, mustard greens (sarson), are in season.
Sarson Da Saag Recipe Ingredients
Servings
1
What Ingredients do I Need for Sarson Da Saag?
- 50 g Spinach ( washed ) - default
- 1 piece Chillies, Green - All Varieties - default
- 1 tbsp Ginger, Fresh - default
- 2 piece Garlic, Big Cloves - default
- 0.5 piece Onion, Big - default
- 1.5 tbsp Flour, Corn, Yellow, Fine Meal, Enriched - default
- 1 tbsp Ghee - default
- 0.25 tsp Red chili powder - default
- 0.25 tsp Turmeric Powder - default
- 0.5 tsp Salt, Table, Iodized - default
- 1 cup water - default
- 100 g Mustard Leaves ( washed ) - default
Instructions: How to Make Sarson Da Saag
- Combine mustard greens, spinach, and bathua in a deep pot with 1 cup of water, green chili, and a pinch of salt. Cover and simmer on medium-low heat for 20–25 minutes until the greens are soft.
- Allow the cooked greens to cool slightly, then blend them coarsely using a hand blender or food processor. Do not make a fine paste; it should retain some texture.
- Return the blended mixture to the pot. Add maize flour gradually while stirring to prevent lumps. Simmer on low heat for 15 minutes, stirring occasionally, until thickened.
- In a separate small pan, heat ghee over medium heat. Add chopped onions, garlic, and ginger. Sauté until golden brown.
- Add turmeric powder and red chili powder to the sautéed mixture. Stir well for 30 seconds.
- Pour the tempered mixture into the saag. Mix thoroughly and simmer for another 5–10 minutes.
Equipments Needed
Deep pot or pressure cooker,
Blender or immersion blender
Stirring spoon
Small frying pan (for tempering)
Knife and chopping board
Measuring spoons and cups
Variations and Substitutes
Use only spinach if mustard greens are unavailable for a milder flavor.
For vegan preparation, replace ghee with mustard oil or refined vegetable oil.
Add a small tomato during tempering for tangy depth.
To reduce spice, omit red chili powder and green chili.
Sarson Da Saag Serving Suggestions
Serve hot with makki di roti (cornmeal flatbread), a dollop of white butter, and jaggery or lassi on the side for a traditional Punjabi meal.
Storage Tips
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on low flame with a splash of water or a bit of ghee to restore consistency.
Visual Presentation
Serve the saag in a small earthen bowl or steel katori, topped with a swirl of golden ghee. Garnish with a few slivers of ginger and a whole green chili for authentic visual appeal.
Nutrition facts
Serving Size:
Servings
1
Amount per serving
Calories:230
% Daily Value*
Total Fat:10 g
13%Saturated Fat:10 g
13%Trans Fat: g
-Polyunsaturated Fat:1.50 g
-Monounsaturated Fat:2.50 g
-Cholestrol:25 mg
8%Sodium:400 mg
17%Total Carbohydrates:24 g
9%Dietary Fiber:6 g
24%Sugars:4 g
-Protein:8 g
16%Vitamin A:6500 iu
12.99%Vitamin C:60 mg
67%Vitamin D:
-Vitamin E:2.50 mg
17%Vitamin K:450 mcg
37%Vitamin B1:0.15 mg
12%Vitamin B3:1.50 mg
10%Vitamin B2:0.20 mg
15%Vitamin B6:0.30 g
15%Vitamin B12:
-Vitamin B9:100 mcg
25%Calcium:250 mg
25%Potassium:700 mg
15%Sodium:400 mg
17%Chloride:550 mg
25%Magnesium:80 mg
20%Iron:4 mg
22%Zinc:1 mg
9%Copper:0.20 mg
22%Iodine:15 mcg
10%Selenium:5 mcg
9%Fluoride:30 mcg
-Chromium:5 mcg
14%Glycemic Index:
-
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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