Slow Cooker Sarson Saag Recipe – Spinach & Mustard Greens with Ghee

Last Updated on 2 months by Neha Deshmukh

Slow Cooker Sarson Saag Recipe – Spinach & Mustard Greens with Ghee

Introduction

There’s something so comforting about a big bowl of Sarson ka Saag, especially on a chilly evening. This vibrant green dish, packed with flavour and goodness, is a staple in many Punjabi households – and now, it can be easily made in your kitchen, thanks to the magic of the slow cooker! I first made this when I was craving the flavours of home but didn’t have all day to stand over a stove. It turned out wonderfully, and I’ve been perfecting it ever since. Get ready for a truly delicious and satisfying meal!

Why You’ll Love This Recipe

This slow cooker Sarson Saag is a game-changer. It’s incredibly flavourful, surprisingly easy to make, and perfect for a cozy night in. The slow cooker does all the hard work, allowing the flavours to meld beautifully over time. Plus, it fills your home with the most amazing aroma! It’s a healthy and hearty dish that’s sure to become a family favourite.

Ingredients

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

• 2 tablespoons ghee
• 1 red onion, finely chopped
• 2-inch ginger, minced
• 2 heaping tablespoons or 7 cloves garlic, minced
• 1-2 Serrano peppers, minced (adjust to your spice preference!)
• 2 teaspoons salt
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon freshly ground black pepper
• 1 pound fresh baby spinach
• 1 pound chopped mustard leaves (stem removed – sarson)
• 1 tablespoon ghee (for finishing)
• 1 teaspoon garam masala
• Pinch of kasoori methi (fenugreek leaves)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate your saag:

• Ghee: Don’t skimp on the ghee! It adds a richness and flavour that’s simply irreplaceable. Ghee is clarified butter, and it has a beautiful nutty flavour. You can use unsalted butter if you don’t have ghee, but the flavour won’t be quite the same. (Approx. 30ml)
• Mustard Greens (Sarson): These are the star of the show! They have a slightly bitter, pungent flavour that’s characteristic of Sarson ka Saag. If you can’t find fresh mustard greens, you can use frozen, but the flavour won’t be as vibrant.
• Kashmiri Chili Powder: This isn’t about heat; it’s about colour! Kashmiri chili powder adds a beautiful deep red hue to the saag without making it overly spicy. It’s a must-have for that authentic look.
• Kasoori Methi: These dried fenugreek leaves add a unique, slightly bitter aroma and flavour that really completes the dish. A little goes a long way! If you can’t find it, you can skip it, but it really does add something special.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, add the 2 tablespoons of ghee to your slow cooker. Then, toss in the chopped red onion, minced ginger, minced garlic, and Serrano peppers. Cook on high for about an hour, stirring occasionally, until the onions are softened and fragrant.
2. While the aromatics are cooking, get your greens ready. Boil the mustard greens and spinach in a large pot of water without a lid for about 5 minutes. This helps to wilt them down. Drain the greens well and let them cool slightly.
3. Now, blend the cooked greens in a blender or food processor until you reach your desired consistency. I like mine a little chunky, but you can make it completely smooth if you prefer. Add a little water if needed to help it blend.
4. Pour the blended greens into the slow cooker with the cooked aromatics. Give everything a good stir to combine.
5. Cover the slow cooker and cook on low for 2 hours. This is where the magic happens! The flavours will meld together beautifully.
6. After 2 hours, stir in the remaining 1 tablespoon of ghee, garam masala, and a pinch of kasoori methi. Cook for another hour on low, stirring occasionally. This final hour really brings everything together.
7. Serve hot with a generous dollop of ghee on top. It’s the perfect finishing touch!

Expert Tips

• Don’t be afraid to adjust the spices to your liking. If you like it spicier, add another Serrano pepper or a pinch of cayenne pepper.
• For a smoother saag, blend the greens for a longer time.
• Make sure to remove the stems from the mustard greens, as they can be tough.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like avocado or sunflower oil.
• Spice Level Adjustment: Remove the seeds from the Serrano peppers for a milder flavour, or add a pinch of cayenne pepper for extra heat.
• Gluten-Free Suitability: This recipe is naturally gluten-free!
• Winter/Makar Sankranti Adaptation: Traditionally, Sarson ka Saag is enjoyed during Makar Sankranti (a harvest festival) with Makki di Roti (cornbread). It’s the perfect winter warmer! My grandmother always made a huge batch for the whole family.

Serving Suggestions

Sarson ka Saag is traditionally served with Makki di Roti (cornbread), but it’s also delicious with plain roti, paratha, or even rice. A side of pickled onions or a dollop of yogurt complements the flavours beautifully.

Storage Instructions

Leftover Sarson ka Saag can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well! Just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

• What is Sarson Saag traditionally served with? Traditionally, it’s served with Makki di Roti (cornbread).
• Can I use frozen spinach and mustard greens? Yes, you can, but the flavour won’t be as vibrant as with fresh greens.
• How can I adjust the heat level of this saag? Remove the seeds from the Serrano peppers or add cayenne pepper to control the spice.
• What is Kasoori Methi and can I substitute it? Kasoori Methi are dried fenugreek leaves. If you can’t find them, you can skip them, but they add a unique flavour.
• Can this be made ahead of time? Absolutely! You can make the saag a day or two in advance and reheat it when you’re ready to serve. The flavours actually develop even more over time.