Easy Sarson Ka Saag (Stovetop & Instant Pot)
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, this recipe is the easiest path to a nostalgic vegetarian curry. Tested to perfection!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups water for Stovetop
- 2 bunches mustard greens* (washed, hard stems removed, and roughly chopped)
- 1 bunch spinach (washed, hard stems removed, and roughly chopped - sub baby spinach or 5-6 oz frozen spinach)
- 3-4 small Thai/bird's eye 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 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)
- 1/4 cup neutral oil
- 3 tbsp ghee or butter (or sub more oil)
- 1 small onion (finely chopped)
- 2 tbsp minced ginger
- 2-3 tbsp cilantro leaves (chopped)
- pat of butter (for serving)
Instructions
- 1
Stovetop
- 2
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.
- 3
Turn off the heat. Uncover and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or transfer to a food processor to blend into a rough purée. If you see any tough stems, remove them.
- 4
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.
- 5
Reduce the heat to low-medium, add 1 cup (preferably boiling) water, and allow to simmer while you proceed to the tarka. Stir occasionally. If needed, add another 1/2 cup of water to thin it out.
- 6
Tarka: 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. Top with a pat of butter. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread.
- 7
Instant Pot
- 8
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.
- 9
Open the lid and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or transfer to a food processor to blend into a rough purée. If you see any tough stems, remove them.
- 10
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.
- 11
Add 1 cup (preferably boiling) water and stir until the water absorbs in the Saag. Taste and add salt, if needed. If it thickens too much, add another 1/2 cup of water to thin it out. Select Cancel to turn off the Instant Pot.**
- 12
Tarka: 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. Top with a pat of butter. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread.