Traditional Sarson Da Saag Recipe
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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Servings:
peopleCalories:
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
Calories: 71kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 599mg | Potassium: 462mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6386IU | Vitamin C: 27mg | Calcium: 88mg | Iron: 2mg
