Authentic Sarson Ka Saag Recipe – Mustard Greens & Radish Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Sarson Ka Saag Recipe – Mustard Greens & Radish Delight

Introduction

Oh, Sarson Ka Saag! Just the smell of it simmering on the stove instantly transports me back to winters spent in Punjab, surrounded by family and the warmth of a crackling fire. This isn’t just a recipe; it’s a hug in a bowl, a taste of tradition, and honestly, one of my all-time comfort foods. I first made this properly when I was trying to recreate my grandmother’s version, and it took a few tries to get it just right. But trust me, the effort is so worth it. Let’s dive in and make some magic!

Why You’ll Love This Recipe

This Sarson Ka Saag is more than just delicious. It’s packed with nutrients, incredibly flavorful, and surprisingly satisfying. It’s a celebration of seasonal greens, and the combination of mustard greens with radish root is truly unique. Plus, it’s a dish that’s often made during festive occasions like Lohri and Makar Sankranti, making it extra special.

Ingredients

Here’s what you’ll need to create this authentic Sarson Ka Saag:

• 1 bunch mustard greens
• ?? bunch bathua (goosefoot leaves) – about 250-300g
• ?? bunch spinach – about 250-300g
• 1 cup radish greens
• 1 cup fenugreek leaves
• 3-4 inch white radish root
• 1 cup onions, chopped
• 1.5 cup tomatoes, chopped
• 2 inch ginger, grated
• 7-8 garlic cloves, minced
• 2 green chilies, chopped (adjust to taste)
• ?? teaspoon red chili powder – start with 1 tsp and add more if you like it spicy
• 2-3 pinch asafoetida (hing)
• 2 tablespoons maize flour (makki ka atta)
• Salt to taste
• 2-3 cups water

Ingredient Notes

Let’s talk about these ingredients for a sec, because getting them right makes all the difference!

• Mustard Greens & Regional Variations: Mustard greens (sarson) are the star! You can find different varieties, some more bitter than others. If yours are particularly strong, a quick blanching can help.
• Bathua & Spinach – Understanding the Leafy Greens: Bathua adds a lovely, slightly earthy flavor. Spinach balances things out and adds extra nutrients. Don’t be afraid to adjust the proportions to your liking.
• Radish Root & Greens – A Unique Addition: The radish root is key! It adds a subtle sweetness and a wonderful texture. Don’t discard the radish greens either – they’re full of flavor and goodness.
• Asafoetida (Hing) – The Flavor Enhancer: A tiny pinch of asafoetida goes a long way. It adds a unique umami flavor that’s essential to traditional Indian cooking.
• Maize Flour – Traditional Thickening Agent: Maize flour gives the saag its characteristic texture. It’s traditionally used, but you can explore alternatives (more on that later!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, give all your greens a really good wash. Remove any tough stems from the mustard greens. Peel and chop the radish root into small pieces.
2. In a pressure cooker, combine all the greens, radish root, onions, tomatoes, ginger, garlic, green chilies, red chili powder, asafoetida, and salt. Add 2-3 cups of water.
3. Pressure cook on medium-high heat for 6-7 minutes. Once cooked, let the pressure release naturally. This is important – don’t force it!
4. Now, carefully transfer the cooked greens to a blender. Add the maize flour and blend until smooth or slightly coarse, depending on your preference. I like a little texture, so I don’t blend it completely smooth.
5. Pour the blended mixture into a pot and simmer over medium heat for 25-30 minutes, stirring frequently to prevent sticking. This is where the magic happens – the flavors really meld together.
6. (Optional) For a final flourish, prepare a tempering (tadka) with ghee, cumin seeds, minced garlic, and a few dried red chilies. Pour this over the saag just before serving. It adds a beautiful aroma and a little extra kick!

Expert Tips

A few little things that can take your Sarson Ka Saag to the next level:

• Achieving the Right Consistency: The consistency should be thick and creamy, but not too gluey. Adjust the amount of maize flour accordingly.
• Preventing Sticking During Simmering: Seriously, stir often! A good non-stick pot helps too. If it does start to stick, add a splash of water.
• Balancing the Spice Level: Start with a smaller amount of red chili powder and add more to taste. Remember, you can always add more spice, but you can’t take it away!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sarson Ka Saag: Simply substitute the ghee in the tempering with a plant-based oil like mustard oil or sunflower oil.
• Gluten-Free Sarson Ka Saag: Maize flour is naturally gluten-free, so you’re already good to go!
• Spice Level Adjustments (Mild, Medium, Hot): Control the heat by adjusting the amount of green chilies and red chili powder. My family prefers a medium spice level.
• Lohri & Makar Sankranti Adaptations: Traditionally, this saag is served with makki di roti (cornbread) and a dollop of white butter during these festivals.

Serving Suggestions

Sarson Ka Saag is best enjoyed hot, with a side of makki di roti (cornbread) and a generous dollop of white butter or yogurt. A glass of lassi (yogurt drink) complements it perfectly.

Storage Instructions

Leftover Sarson Ka Saag can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is the best way to clean mustard greens? Wash them thoroughly under cold running water, removing any tough stems or damaged leaves.
• Can I use other types of flour instead of maize flour? You can try besan (gram flour) or rice flour, but the texture will be slightly different.
• What if I don’t have a pressure cooker? You can cook the greens in a large pot on the stovetop, but it will take longer – about 45-60 minutes.
• How can I adjust the bitterness of the saag? Blanching the mustard greens briefly can help reduce bitterness. Adding a touch of jaggery (gur) can also balance the flavors.
• Can I freeze leftover Sarson Ka Saag? Yes, you can! Freeze in an airtight container for up to 2 months.
• What is the significance of asafoetida in this recipe? Asafoetida adds a unique savory flavor and aids digestion. It’s a staple in many Indian dishes.