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Sarson Ka Saag
Instant Pot Saag- Easy Creamed Mustard Greens made the indian way. Authentic Punjabi dish made with Spinach and mustard Greens
Course Main Course
Cuisine Indian
Keyword sarson ka saag
Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
Servings 8
Calories 170kcal
Author Chhavi
- 3 Cups Mustard Greens/Sarson Leaves 300 gms
- 1 ½ Cups Spinach/Palak 1500 gms
- 1 ½ Cups Bathua 150 gms
- 2 Radishes Mooli, medium sized
- 2 Tomato Chopped
- 4 inch Ginger about 2 tbsp
- 1-10 cloves Garlic Cloves
- 5 tablespoon Maize Flour/Makki ka aata
- Salt to Taste
- 1 Cup Water divided into ½ cup each
- 2 tablespoon Lime Juice Juice of 1 lime
First Tempering
- 4 tablespoon Mustard Oil or Clarified Ghee
- 1 teaspoon Cumin
- 1 Dried Red Chilli Whole or powdered
- 3-4 Garlic Cloves cut into thin slices
- 1 inch ginger cut into slivers
- 2 Cup Onion Chopped
Chop the leaves up roughly. Discard the woody ends, and muddy roots of the leaves and cut the stems up finely.
Wash them in a large pot/Bowl under running water, moving them often at least 3-4 times till you get clear water.
Instant Pot way
In the inner pot of the Instant Pot -Add the chopped leaves, Radish, Tomato, Ginger & Garlic
Add ½ cup of water.
Set the Pressure cooker timer for 5 minutes with the valve in Sealing position. Quick Release.
Pressure Cooker Way
In a pressure cooker. Add the chopped leaves, radish,Tomato,Ginger & Garlic. Add ½ cup of water.
Pressure Cook for 3-4 whistles or 10 minutes .Let it cool.
Pureeing Saag
After the pressure cooking, Drain the excess water in a cup. Reserve for later.
Using a hand blender or a grinder, coarsely blend everything. Alternatively, use a Indian wooden mallet called rai to make a coarse paste of it.
First Tempering
In a large, preferably high wall pot , heat the mustard oil.
Once hot, add the Asafetida, cumin, chili, ginger & garlic.
To this, add the onions. Cook until they are golden brown.
Add red chili powder and saute for 5-10 seconds.
Add the pureed greens.
Mix 4 tablespoon of maize flour in ¼ cup of water. Add it to the pot of saag.
Stir it till you can't see the yellow maize flour.
The saag will splutter if you do not stir it. So keep stirring for about 5 minutes after which cover the pot and let it cook for another 5 minutes
Second Tempering
In a small tempering pan, add ghee, cumin, coriander and chili.
Add the second tempering to the saag. Also squeeze one whole lime on it.
Saag is ready!Serve with White butter,Maize/Makki ki roti and jaggery.
Calories: 170kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 436mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6410IU | Vitamin C: 57mg | Calcium: 197mg | Iron: 2mg