Main Course

Sarson da Saag

Name: Sarson da Saag
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 900 g mustard greens stemmed and finely chopped; 200 g spinach finely chopped; 2 tbsp ginger grated; 6 clove garlic minced; 2 pcs green chili finely chopped; 2 tbsp cornmeal; 1 cup water; 1 tsp salt; 2 tbsp ghee; 1 pcs onion finely chopped; 1 tsp ginger grated; 1 tsp garlic minced; 0.5 tsp cumin powder; 0.5 tsp coriander powder; 0.25 tsp turmeric powder; 0.25 tsp red chili powder

A traditional Punjabi dish, this sarson da saag features mustard greens cooked down with aromatic spices until tender. It's a hearty and flavorful vegan main course, perfect for a comforting meal.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 196 kcal

VegetarianGluten-free

Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gmustard greens, stemmed and finely chopped
200 gspinach, finely chopped
2 tbspginger, grated
6 clovegarlic, minced
2 pcsgreen chili, finely chopped
2 tbspcornmeal
1 cupwater
1 tspsalt

tempering

2 tbspghee
1 pcsonion, finely chopped
1 tspginger, grated
1 tspgarlic, minced
0.5 tspcumin powder
0.5 tspcoriander powder
0.25 tspturmeric powder
0.25 tspred chili powder

Equipment

small pan · large pot · cutting board · knife · immersion blender

The method

Step by step

1
Wash the mustard greens and spinach thoroughly, then finely chop them.
About 10 min
Cook’s note: Ensure all dirt is removed from the greens, especially mustard greens which can be sandy.
2
Combine the chopped mustard greens, spinach, grated ginger, minced garlic, chopped green chili, and water in a large pot or pressure cooker.
About 5 min
3
Add salt to the greens mixture.
About 1 min
4
If using a pot, bring to a boil, then reduce heat, cover, and simmer for 40-50 minutes, or until the greens are very tender, stirring occasionally. If using a pressure cooker, cook for 3-4 whistles.
About 40 min
Cook’s note: The greens should be completely soft and easy to mash.
5
Once the greens are tender, remove them from heat and let them cool slightly.
About 5 min
6
Using an immersion blender, traditional wooden churner (madhani), or food processor, blend the greens until they form a coarse paste. Do not blend too smoothly; a slightly rustic texture is desirable.
About 5 min
Cook’s note: A rustic texture is traditional for sarson da saag.
7
Stir in the cornmeal into the blended greens and mix well to avoid lumps.
About 2 min
Cook’s note: Cornmeal helps to thicken the saag and adds a unique flavor.
8
Return the saag to low heat and cook for another 10-15 minutes, stirring frequently, until the cornmeal is cooked through and the saag thickens.
About 15 min
Cook’s note: Ensure the cornmeal is fully cooked to prevent a raw taste.
9
For the tempering, heat ghee in a separate small pan over medium heat.
About 1 min
Cook’s note: Using vegan ghee or oil works well for a vegan version.
10
Add the chopped onion to the pan and sauté until golden brown.
About 5 min
Cook’s note: Cook the onions thoroughly for maximum flavor.
11
Stir in the grated ginger, minced garlic, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1-2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the spices.
12
Pour the tempering over the cooked sarson da saag and mix well.
About 1 min
13
Serve hot with makki di roti (cornbread) or any flatbread.

Per serving

Nutrition

75%Score

Calories: 196kcal
Protein: 9.7g
Carbs: 24.3g
Fat: 8.7g
Fibre: 10g
Sugar: 5.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sarson da saag in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if needed, until warmed through.