Here’s how to make traditional Punjabi-style Sarson Ka Saag (Mustard Greens & Spinach Curry). This recipe includes stovetop and Instant Pot cooking instructions, plus substitutions if you can’t find mustard greens. Ready in under 1-hour, this recipe is the easiest path to a nostalgic vegetarian curry. Tested to perfection!

Sarson Ka Saag on a plate with a dollop of butter with makai ki roti on the side

“I’ve made this 3 or 4 times now, and it always comes out delicious! Thank you so so much for sharing!”

Gabby

Imagine having to stop yourself from eating 1.5 pounds of greens. That’s Saag. You’d think it’d be bitter or even an acquired taste. But really, all you need is a bite and it just hits differently. Scoop it up with Makai ki Roti (cornmeal flatbread) on a chilly evening and you’ll know why it’s Punjab’s iconic meal.

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Close up of Sarson Ka Saag with a dollop of melted butter

What is Saag, particularly Sarson Ka Saag?

The word Saag simply means vegetable greens. In context, Saag is used to describe stewed or puréed greens. Any type of greens can be used in Saag, but mustard greens (called Sarson) are the most common in Pakistan and India.

In Punjabi cuisine, Sarson Ka Saag (or Sarson Da Saag) is often paired with flaky cornmeal flatbread (makai ki roti).

I learned how to make Saag from my mother-in-law. She was visiting when I saw mustard greens at a farmer’s market, and I knew my collection of Punjabi recipes was to get a welcome addition.

Ingredients for Sarson Ka Saag

This Saag recipe requires just 11 ingredients, 12 if you must count salt.

Marbled backdrop with ingredients for making Instant Pot Sarson Ka Saag
  • Mustard Greens – The star ingredient here. You can use fresh bunches, pre-packaged, or even frozen. Scroll below to learn more about mustard greens, where you can find them, and what other greens you can use in place of them.
  • Spinach – Spinach is almost always used in Sarson Ka Saag and helps offset the bitterness of mustard greens. Baby spinach also works!
  • Green Chili Peppers – Because Saag is made without many spices, a good amount of green chili peppers are used to give heat and flavor. You can use Serrano or Thai chili peppers.
  • Garlic – My mom-in-law doesn’t include garlic, but I found most traditional recipes use it. Plus, I tested & preferred it with the garlic.
  • Turmeric Powder – The only spice you’ll need. Like Baingan Bharta, Saag doesn’t need many spices, and gets its complexity from the method of preparation and a good dose of tadka (tempering).
  • Yellow corn flour – Used to thicken the saag. Corn flour is finer than cornmeal, but you can also use cornmeal if it’s finely ground. I found coarse, stone ground cornmeal to be gritty in Saag. Chickpea/gram flour (besan) is a perfectly good substitute, and I’ve even used masa harina with good results.
  • Dried Fenugreek Leaves (Methi) – I use dried methi but fresh would be a great, albeit hard to find, substitute. (Use leftover methi in Mixed Vegetable Curry or Butter Chicken!)

Tarka Ingredients

Ingredients for Tadka (tempering) for Sarson Ka Saag
  • Onion: Stick to a small-sized onion here. Too much and it’ll impart a sweet taste onto the saag.
  • Oil & Ghee/Butter – Use any neutral oil such as grapeseed or avocado. I love blending oil and ghee or butter for the tadka but you can easily make it vegan by omitting the ghee or butter.
  • Ginger – A good dose of ginger adds a beautiful flavor without overpowering the Saag. Instead of crushing the ginger, finely chop or mince it so it doesn’t clump up in the tadka.
  • Cilantro: For garnish.

How to make Sarson Ka Saag

  • Start by cooking the greens, green chili, garlic, turmeric, and salt with some water in your Instant Pot or Dutch oven. Don’t worry about crushing the garlic or even mixing this beautiful pile of greens.
Instant Pot filled with mustard greens and spinach, garlic, green chili pepper and turmeric ready to be cooked to make Sarson Ka Saag
Cooked Sarson Ka Saag in an Instant Pot
  • Once cooked, stir the saag, crushing the garlic as you mix. Then use an immersion blender or transfer to a food processor to blend it into a rough purée.
Blending greens for Instant Pot Sarson Ka Saag with a hand blender
  • Next, add cornflour (or fine-ground cornmeal) and start cooking to thicken the saag and remove the floury taste.
Sauteing corn flour to make Instant Pot Sarson Ka Saag
  • Stir in the dried fenugreek leaves (methi). Add (preferably boiling) water to help cook the corn flour and methi.
  • On stovetop, turn the heat to low and proceed to the Tarka.
  • Instant Pot: If you’d like, you can turn the Instant Pot on Saute – Less while you brown onions for the tadka. Don’t worry about bits on the bottom. They’ll be deglazed when the tadka is added.
Adding dried fenugreek leaves (methi) to the Instant Pot for Sarson Ka Saag
  • For the Tarka: In a medium skillet, sauté some chopped onion in oil & ghee until nice and golden. Add a good heap of minced ginger and allow it to cook for another minute.
Tadka or browned onions and minced ginger in a medium skillet ready to be mixed in with Sarson Ka Saag
  • Transfer this tadka to the Saag and garnish with cilantro.
Tadka added to instant pot Sarson Ka Saag along with chopped cilantro

About Mustard Greens

Mustard greens are the leaves of the mustard plant, which has been around since prehistoric times (source). The seeds of the mustard plant are used as-is, or to make mustard (the condiment), mustard powder, and mustard oil.

There are many varieties of mustard greens, and I assume my American mustard greens are different from the mustard greens found in India & Pakistan.

One bunch of Mustard Greens on a white surface

Where to Find Mustard Greens

Fields of mustard greens may be common in Punjab, but they’re harder to find in different parts of the world.

If you’re in Texas, HEB carries mustard greens throughout the winter. They also sell pre-washed/pre-cut mustard greens which are a great time-saver.

If you can’t find them at your local grocery store, Asian grocery stores often carry mustard greens. Some South Asian grocers carry them as well. In any case, I’d try calling to check before making the trip or ordering.

What other greens can I use besides Mustard Greens?

If you can’t find mustard greens, here are some good substitutions:

  • Broccoli Rabe (Rapini). A couple people have tried this recipe with them and they reported great results.
  • Turnip Greens. I’ve tried using 1 part turnip greens and 1 part mustard greens and it came out delicious.
  • Kale could also work, though I haven’t tested it myself.
  • Broccoli is another easy-to-find vegetable that I’ve often seen used in Saag.
  • Lastly, you can always just use more spinach in place of mustard greens.
Easy Sarson Ka Saag on a plate with a couple spoons on the side served with makai ki roti (cornmeal flatbread) and a glass of water

How to Double This Recipe

Because the leaves are packed in the 6 qt Instant Pot, it’d be difficult to double without first wilting them. If making on the stovetop, simply use a larger dutch oven, or wilt the greens before adding more.

Freezing Tips

Saag is very freezer-friendly. Freeze saag after blending, but before adding the tadka. When ready to eat, thaw, reheat on the stovetop, and then finish off with the tadka.

More Tips on Making Sarson Ka Saag

  • This is a preference thing, but I like to purée the saag just enough so that it’s smooth but still has some texture.
  • After cooking the Saag, if you find it needs a bit more spice, use red chili flakes as they don’t need to cooked like red chili pepper would.
  • The hard stems create bitterness, so try to remove them as much as possible.
Half eaten plate of Sarson Ka Saag served with Makai ki roti (cornmeal flatbread)

What to serve with Sarson Ka Saag?

Saag pairs well with any type of roti, naan, or even corn tortillas, but makai ki roti (cornmeal roti) is its iconic complement

I usually prepare a quick makai ki roti by mixing 200 grams of cornmeal with a generous pinch salt and adding 1 cup boiling hot water. Mix with a spatula, then cover and set aside until cool enough to handle. Roll out as you would a regular roti, and cook on a nonstick pan over medium heat. If you’d like, I can work on a more thorough recipe. Just reach out and let me know!

For another recipe that will have your family devour a pot of greens, try my Spinach and Potato Curry recipe!

More Punjabi Curry Recipes You’ll Love

Easy Baingan Bharta (Oven Roasted/Broiled Eggplant Curry)
Spinach and Potato Curry – Aloo Palak (Easy & Authentic)
Kadhi Pakora (Instant Pot & Stovetop)
Instant Pot Chicken Pulao (Quick & Easy)
Pakistani Chicken Pulao (Yakhni Pulao)
Chana Masala (Authentic Chickpea Curry)

I hope you get a chance to try this recipe! If you do, let me know in the comments below! If you’re on Instagram, please tag me so I can see your creations. I love hearing from you!

Sarson Ka Saag with a dollop of butter on a plate with spoons and makai ki roti on the side
4.94 (15 ratings)

Easy Sarson Ka Saag (Stovetop & Instant Pot)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
This post will teach you how to make authentic Punjabi-style Sarson Ka Saag (Mustard Greens & Spinach Curry) at home. This recipe includes stovetop and Instant Pot cooking instructions, plus substitutions if you can’t find mustard greens. Ready in under 1-hour, this recipe is the easiest path to a nostalgic vegetarian curry. Tested to perfection!
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Ingredients 

Saag

  • 2 cups (1/4 cup for Instant Pot) water for Stovetop
  • 2 bunches (~1 lb/454g after stemming or 16 oz packaged or frozen) mustard greens*, washed, hard stems removed, and roughly chopped
  • 1 bunch (~1/2 lb/227g after stemming) spinach , washed, hard stems removed, and roughly chopped – sub baby spinach
  • 3-4 small (~4-5 g) Thai/bird's eye green chili peppers, stemmed and roughly chopped
  • 4-5 garlic cloves, leave whole – will be crushed later
  • 1/4 tsp turmeric powder
  • 1 1/4 tsp kosher salt
  • 1/4 cup yellow corn flour or fine ground cornmeal, or sub chickpea flour (besan) or masa harina
  • 1 1/2 tbsp dried fenugreek leaves (methi)

Tadka (Tempering)

  • 1/4 cup neutral oil
  • 3 tbsp ghee or butter, or sub more oil
  • 1 small (~150-190 g) onion, finely chopped
  • 2 tbsp minced ginger
  • 2-3 tbsp cilantro leaves, chopped
  • pat of butter, for serving

Instructions 

Stovetop

  • Heat a (preferably nonstick) 5 qt Dutch oven over medium heat. Add the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt along with 2 cups of water. No need to mix. Cover and allow to simmer for 1 hour.
  • Turn off the heat. Uncover and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or transfer to a food processor to blend into a rough purée. If you see any tough stems, remove them.
  • Turn the heat back on to medium-high. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix. Taste and add salt, if needed.
  • Reduce the heat to low-medium, add 1 cup (preferably boiling) water, and allow to simmer while you proceed to the tarka. Stir occasionally. If needed, add another 1/2 cup of water to thin it out.
  • Tarka: Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Top with a pat of butter. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread.

Instant Pot

  • Add water to Instant Pot, followed by the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt. No need to mix. Secure the lid, seal the vent, and pressure-cook on High Pressure for 20 minutes. Allow pressure to naturally release for at least 5 minutes, and then manually release remaining pressure. Press Cancel to turn off the Instant Pot.
    Instant Pot filled with mustard greens and spinach, garlic, green chili pepper and turmeric ready to be cooked to make Sarson Ka Saag and cooked Sarson Ka Saag in an Instant Pot
  • Open the lid and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or transfer to a food processor to blend into a rough purée. If you see any tough stems, remove them.
    Blending Sarson Ka Saag
  • Select Sauté and set the temperature to High. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix.
    Sauteing corn flour to make Instant Pot Sarson Ka Saag and adding dried fenugreek leaves (methi) to the Instant Pot for Sarson Ka Saag
  • Add 1 cup (preferably boiling) water and stir until the water absorbs in the Saag. Taste and add salt, if needed. If it thickens too much, add another 1/2 cup of water to thin it out. Select Cancel to turn off the Instant Pot.**
  • Tarka: Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Top with a pat of butter. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread.
    Tadka or browned onions and minced ginger in a medium skillet ready to be mixed in with Sarson Ka Saag and tadka added to instant pot Sarson Ka Saag along with chopped cilantro

Video

Notes

*See post for mustard greens substitutions.
**If you’d like, you can turn the Instant Pot on Saute – Less while the onions are browning so the saag stays hot. Any bits on the bottom of the Instant Pot will be deglazed when the tadka is added.
Calories: 237kcal, Carbohydrates: 11g, Protein: 1g, Fat: 22g, Saturated Fat: 6g, Cholesterol: 19mg, Sodium: 876mg, Potassium: 119mg, Fiber: 1g, Sugar: 2g, Vitamin A: 80IU, Vitamin C: 9mg, Calcium: 25mg, Iron: 1mg
Author: Izzah Cheema
Course: Main Course, Side Dish
Cuisine: Indian, Pakistani, Punjabi