Easy Sarson Ka Saag (Stovetop & Instant Pot)

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

“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.

More Greens: Palak/Saag Paneer, 30-Minute Aloo Palak

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.

• 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. Frozen or 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

• 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

1. 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.

2. 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.

3. Next, add cornflour (or fine-ground cornmeal) and start cooking to thicken the saag and remove the floury taste.

4. Stir in the dried fenugreek leaves (methi). Add (preferably boiling) water to help cook the corn flour and methi.
5. On stovetop, turn the heat to low and proceed to the Tarka.
6. 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.

7. 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.

8. Transfer this tadka to the Saag and garnish with 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.

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.

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.

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)
• Matar Paneer
• 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!