Traditional Sarson Da Saag Recipe

Author:

Soniya Saluja

Amazing sarson da saag recipe with fresh ingredients and thrilling homemade taste. Master this classic Punjabi green curry with our step-by-step guide

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Course: Main Course

Cuisine: Indian

Keyword: saag paneer, sarson ka saag

Prep Time: 5

Cook Time: 1

Total Time: 6

Servings:

10 people

Calories:

71kcal

Ingredients

Greens Mix

2 bunches broccoli rabe/rapini — or 1 large bunch mustard greens
2 bunches spinach
1 cup mooli daikon, roughly chopped
1 small onion roughly chopped
1 inch ginger roughly chopped
5 garlic cloves
5 green chilies
2 teaspoon salt
½ cup water
½ cup corn flour makki ka atta. for Allan

Tempering

1 tablespoon Ghee
½ teaspoon ajwain carrom seeds
1 dried red chili
3 garlic cloves finely chopped
1 inch ginger julienned
½ onion chopped
Salt to taste

Instructions

Clean the greens

Rinse thoroughly 3–4 times until water runs clear. Removing grit is essential.

Pressure cook

Add all the greens, mooli, onion, ginger, garlic, chilies, salt, and water to the Instant Pot.
Press down to fit.
Cook 6 minutes on Manual. Let pressure release naturally.

Mash and add Allan

Open the lid.
Use a masher or mudani to mash the greens.
Add makki ka atta and mash continuously until the saag thickens and everything blends together.

Cool and store (optional)

If meal prepping, let the saag cool and store in a large airtight container.

Make the tempering

Heat ghee. Add ajwain, and dried red chili.
Add garlic and ginger; sauté 1 minute.
Add onion and salt. Cook until translucent.
Add saag into the tadka and heat through.

Serve hot

Finish with white makhan and pair with freshly made makki di roti.

Video

Notes

In Punjabi cooking, Allan refers to the process of adding makki ka atta (corn flour) to the cooked greens and mashing everything together. It has three important purposes:

Thickening
- Greens release a lot of water. Makki ka atta absorbs the excess liquid and gives the saag its signature thick, creamy texture.
Binding
- The flour helps all the different greens — mustard, spinach, mooli — come together into one smooth mixture instead of staying loose or watery.
Flavor
- The corn flour adds a mild earthiness and depth that balances the sharp mustard greens. Without it, the saag tastes incomplete.

Nutrition