Sarso Ka Saag (Mustard Greens Curry)

Sarso Ka Saag with Makhi Roti and fresh makhan is a winter delicacy in North of India. Creamy sarso ka saag with the rustic makhi roti is such an amazing hearty combination. The entire meal is considered healthy and immune boosting. Much needed when winter cold strikes!

Sarso Ka Saag is not somthing I grew up eating. It’s something I only heard in Bollywood movies until my Punjabi friend made me taste it in a restaurant.

I didn’t like it instantly. I do think it’s an aquired taste.

But eventually as I started to make it more often, I started to enjoy it a lot. And now, I don’t wait for winter to eat this amazingly healthy mustard green curry.

Sarso Ka Saag - Mustard Green Curry | North Indian Speciality

What is Sarso Ka Saag?

Sarso Ka Saag is a famous Punjabi dish prepared with mustard greens. Often combination of few other greens goes in preparing the dish.

I mix spinach with mustard greens to prepare this creamy saag.

There are lots of health benefits of mustard greens. It is rich in anti-oxidants, high in fibre and is definitely a good source of iron.

Mustard Green Curry | North Indian Speciality

How to prepare Sarso Ka Saag?

There are different ways one can prepare this mustard green curry:

You could slow simmer the mix of greens in water for a good 50 to 60 minutes until it gets creamy and mashable. After that add the tadka on top.

The second method is ofcourse the one I am sure most people follow these days, is by adding everything in instapot and pressure cook it.

I follow none of the above and take a middle route here. So my method take about 20 minutes. 

Here are the steps I follow:

  • I boil the mix of greens for about 10 minutes, until soft enough to blend in a blender.
  • While that happens, I cook onion, tomato with garlic, ginger and green chili. (All very finely chopped)
  • Then add the pureed greens and simmer for a while.
  • Finally add the maize flour (makki aata) to thicken the saag and add flavor.
  • I always end it with a good doze of ghee and garlic tadka!

I have been following this step for several years now and the curry turns out flavor pakced, luscious and with very minimal effort.

Adding TADKA to Sarso Ka Saag

The color of the curry

Typically any greens when cooked for long turned into a shade of rustic brown. But I personally do love the green shade and a friend of mine taught me a solid trick.

The trick is a pinch of baking soda! Just add a tiny pinch when boiling the greens and you will be surprised as how gorgeous green it stays even the next day.

Now I have friends who prefers the rustic brown color. If you are the same, then do not add the baking soda while boiling the greens.

Raw Mustard Green Leaves

Taste of Mustard Greens

Mustard greens have the rich peppery flavor. With the other spices and combination of greens that go in the preparation, the saag comes out wonderful.

There is not much texture hence makki roti is a perfect pairing combination. It is not fluffy like other Indian breads, but more rustic and has a good bite.

The mustard greens we get here are quite tender so it doesn’t take a long time to cook. I don’t discard the stems, as those have the most nutrition.

Here is a link to the recipe on how to make fresh butter, do give a try! 

With Sarso Ka Saag and Makki Roti, fresh butter is a must and I always whip a small batch every time I plan this meal.

Irrespective of what method you choose to prepare this curry, the meal will turn out delicious and very satisfying!

Sarso Ka Saag - Mustard Green Curry | North Indian Speciality

Sarso Ka Saag (Mustard Greens Curry)

Sarso Ka Saag (Mustard Greens Curry)

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Sarso Ka Saag with Makhi Roti and fresh makhan is a winter delicacy in North of India. Creamy sarso ka saag with the rustic makhi roti is such an amazing hearty combination. The entire meal is considered healthy and immune boosting. Much needed when winter cold strikes! 

Ingredients

  • 1 bunch mustard greens (roughly chopped, I don't discard the stems)
  • 2 cups spinach leaves
  • 2 garlic cloves, finely chopped
  • 2 garlic cloves, thinly sliced to be used later for tadka
  • ½ inch ginger, finely chopped
  • 1 green chili, finely chopped
  • 1 medium red onion, finely chopped
  • 1 medium size tomato, finely chopped
  • ½ teaspoon whole cumin seeds
  • 3 dry red chilies
  • 3 tablespoons ghee
  • 1 tablespoon oil
  • 1/8 teaspoon turmeric powder
  • 1 tablespoon corn meal
  • salt

Instructions

  1. Boil enough water in a pot to boil both the greens. Drop the mustard greens first as it will take more time than spinach. Once the mustard greens softens, drop the spinach and boil for couple more minutes. Drain the greens and once cooled enough, blend it to form a smooth or coarse puree.
  2. In a separate pan, heat the oil and saute the garlic, ginger, green chili and onion. Sprinkle some salt, turmeric and sauté for a couple of minutes, or until the onion is mildly brown in shade and the raw smell is gone.
  3. Add tomato and cook for a couple of more minutes or until the tomatoes are cooked through.
  4. Pour the pureed greens and give it a stir. Check for salt and add any, if required. Cook for a couple more minutes and finally sprinkle the corn meal. Give it another stir and cook for 2 more minute.
  5. Once you are ready to serve, heat two tablespoons of ghee in a small pan, sprinkle cumin seeds, sliced garlic and dry red chili. Once the spice sizzles, and the garlic tunr midly brown, pour the whole thing on top of the saag. Give it a mix and serve warm.

Notes

The color of the curry

Typically any greens when cooked for long turned into a shade of rustic brown. But I personally do love the green shade and a friend of mine taught me a solid trick. 

The trick is a pinch of baking soda! Just add a tiny pinch when boiling the greens and you will be surprised as how gorgeous green it stays even the next day. 

Now I have friends who prefers the rustic brown color. If you are the same, then do not add the baking soda while boiling the greens. 

Sarso Ka Saag - Mustard Green Curry | North Indian Speciality

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6 Comments

  • Meera Seetharaman
    Reply
    Meera Seetharaman
    February 24, 2017 at 6:16 PM

    Gorgeous shots as always Kankana. Love them all. Love the board and the mustard greens pop out of my screen. Beautiful ?❤?

  • Rosa
    Reply
    Rosa
    February 25, 2017 at 12:47 AM

    I love mustard greens and this curry sounds amazing. A great way to prepare this wonderful vegetable.

    Great pictures, as always.

    Cheers,

    Rosa

  • angiesrecipes
    Reply
    angiesrecipes
    February 25, 2017 at 2:52 AM

    My favourite veggie! My mom used to make a stirfry with garlic and pepper…so yum. Have never tasted them in curry though…now I am really intrigued!

  • Dolphia
    Reply
    Dolphia
    February 25, 2017 at 7:06 PM

    Never had but your photos are tempting me to try now.

  • Aparna somani
    Reply
    Aparna somani
    February 27, 2017 at 12:35 AM

    Amazing pic as usual. Missed eating it this season though ?

  • 2pots2cook
    Reply
    2pots2cook
    February 2, 2021 at 9:48 AM

    Absolutely beautiful !!!!