Sarson da Saag
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
Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover sarson da saag in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, until warmed through.
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