30+ Punjabi Recipes, Including Sarson Ka Saag (Easy & Authentic)
This Easy Instant Pot Sarson Ka Saag recipe is made in the Authentic Indian and Pakistani (Punjabi) style but in half the time! Plus, check out 30 other classic Punjabi dishes.
Ingredients
Saag
- 1/4 cup water for Instant Pot (2 cups for Stovetop)
- 2 bunches mustard greens* (around 1 lb after stemming) or 454g/16 oz packaged washed, hard stems removed, and roughly chopped
- 1 bunch spinach (around 1/2 lb after stemming) washed, hard stems removed, and roughly chopped
- 3-4 small green chili peppers (~4-5 grams) stemmed and roughly chopped
- 4-5 garlic cloves leave whole - will be crushed later
- 1/4 tsp turmeric powder
- 1 1/4 tsp heaped 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
- 2-3 tbsp ghee or butter or sub more oil
- 1 small onion (150-190 g) finely chopped
- 2 – 2 1/2 tbsp ginger minced
- 2 tbsp cilantro leaves chopped (optional)
- butter optional, for serving
Instructions
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.
- Open the lid and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or food processor to blend into a rough purée. If you see any tough stems, remove them.
- 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.
- Add ½ cup water and stir until the water absorbs in the Saag. Taste and add salt, if needed. Select Cancel to turn off the Instant Pot.**
- 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. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread. Top with a pat of butter, if desired.
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 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 ½ cup water, and proceed to tadka. Stir occasionally. If needed, add another ¼ cup of water to thin it out.
- 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. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread. Top with a pat of butter, if desired.
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.
Nutrition
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