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

How to Make Sarson Ka Saag (Stovetop & Instant Pot)

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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, it’s a terrific vegetarian curry. Tested to perfection!
Cuisine Indian, Pakistani, Punjabi
Diet Gluten Free, Halal, Vegan, Vegetarian
Keyword Easy Sarson Ka Saag, Instant Pot Saag, Instant Pot Sarson Ka Saag, Sarson Ka Saag
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4 servings
Calories 237

Ingredients

Saag

  • 1/4 cup water for Instant Pot
  • 2 bunches mustard greens* washed, hard stems removed, and roughly chopped
  • 1 bunch spinach washed, hard stems removed, and roughly chopped
  • 3-4 small 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 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 finely chopped
  • 2 – 2 1/2 tbsp ginger minced
  • 2 tbsp cilantro leaves chopped (optional)
  • butter optional, 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 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.

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. If it thickens too much, add another ¼ cup of water to thin it out. 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.

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.

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