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Sarson Ka Saag - Mustard Greens Magic

Luke Coutinho (Designed by Priyanka Vithlani, Meal Planning Analyst)
Sarson ka saag is a popular vegetarian winter delicacy from the northern region of the Indian subcontinent. It is made from mustard greens (sarson) and spices such as ginger and garlic. It is often served with makki (corn) roti and topped with fresh white butter. It is a perfect warming food for winter.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 103.2 kcal

Ingredients
  

  • 2 bunches of mustard greens, sarson
  • 1 bunch of cleaned chopped spinach, palak
  • 1 bunch of goosefoot, bathua
  • ½ cup radish or turnip, chopped with leaves
  • 1/3 cup fresh fenugreek, methi leaves, finely chopped (optional)
  • 2 medium onions, chopped
  • 6 - 7 cloves of garlic, chopped
  • 1- inch fresh ginger, finely chopped
  • 1 green chili
  • 2 medium-sized tomatoes, chopped
  • ½ tsp red chili powder
  • ½ tsp garam masala
  • ½ tsp coriander powder
  • Salt, as per taste
  • 2 cups of water
  • 2 tbsp sattu flour
  • A pinch of asafoetida, hing

For the tempering (tadka):

Instructions
 

  • Clean, wash and chop the greens well.
  • In a pressure cooker, add the greens, chopped onions, ginger, garlic, and green chili.
  • Add tomatoes, radishes, red chili powder, coriander powder, garam masala, and salt.
  • Now, add water and pressure cook for 4 to 5 whistles.
  • Open the pressure cooker and purée the saag using the blender. You can make a coarse paste or a super fine paste, as per choice.
  • Now, take a pan, transfer the saag to it and add 2 tablespoons of sattu. This will help the saag to thicken.
  • Let it cook well on a slow flame for another 20 minutes.
  • Once it thickens and cooks well, start to prepare the tadka.
  • In a pan, add A2 ghee, garlic, dried chili, and asafoetida.
  • Transfer this mix to the saag.
  • Stir and mix well.
  • Serve hot with any roti or flatbread of your choice.
  • Add a dollop of ghee or homemade butter as per choice and preference.

Variations and power tips:

  • You can add A2 paneer or vegan paneer to enhance the taste too.
  • Adding chicken or rajma beans will give it a punch of protein.
  • Use greens as per choice and availability.
  • Make sure you wash the greens well.

Notes

  • Mustard greens are highly nutritious, have anti-cancer nutrient properties, and are also rich in vitamins A, C, and K.
  • Spinach is rich in fibre and magnesium.
  • Ginger and garlic have anti-inflammatory benefits.
  • The dish overall is rich in antioxidants and phytonutrients.
  • Rotate the greens according to choice and availability, as each one possesses uniqueness.

Nutrition

Calories: 103.2kcalCarbohydrates: 9.2gProtein: 4.3gFat: 5.2g
Keyword traditional
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