Sarson Ka Saag (Mustard Greens Curry)
Sarson Ka Saag, made from mustard leaves, is known for its medicinal properties such as improving digestion, relieving joint pain, and aiding in detoxification. The greens are rich in antioxidants and have anti-inflammatory properties that are beneficial for overall health.

1 cup
For 4 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Rich in Iron: The blend of mustard greens, spinach, and methi provides a good amount of iron, helping combat anemia and promoting better blood health.
Boosts Immunity: The presence of garlic and ginger adds antimicrobial and anti-inflammatory properties, strengthening your immune system.
Improves Digestion: Thanks to the high fiber content of the greens and chana dal, this dish aids digestion and promotes a healthy gut.
Supports Heart Health: With the use of ghee, this dish provides healthy fats that support cardiovascular health while keeping bad cholesterol in check.
Promotes Bone Health: The vitamin K content from the greens helps in maintaining strong bones and aids in calcium absorption.
Weight Management: Low in calories and high in fiber, Sarson ka Saag can help in maintaining a healthy weight.
180 kcal
in 164g
Protein:
6g
Fats:
12g
Carbs:
15g
Cholesterol:
12mg
Sodium, Na:
250mg
Potassium, K:
700mg
Sarson Ka Saag is a hearty and flavorful dish from the heart of Punjab, a perfect winter delicacy loved for its earthy taste and health benefits. This rich curry is made with mustard greens, spinach, and other nourishing ingredients, making it a powerhouse of vitamins and minerals. Paired with makki ki roti (cornflat bread), it's a fulfilling and wholesome meal.
Allergy Advice
This recipe contains Mustard. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
250 grams Mustard leaves
20 grams Methi ( fenugreek leaves)
2 tbsp Soaked chana dal
200 grams Shepu (dill leaves)
150 grams Spinach (Palak)
16 pieces Garlic Cloves
10 grams Ginger
7 pieces Green Chilies
1 tablespoon Oil
1 tablespoon Ghee
Salt as per taste
half teaspoon Turmeric powder
1 teaspoon Coriander powder
1 cup Water
1 tablespoon Ghee
Tips
Adjust the number of green chillies based on your spice preference. You can also add red chili powder for an extra kick.
Skip the ghee and use more oil if you prefer a vegan version.
Cooking the greens for a longer time enhances the earthy flavor and makes the dish even more delicious.
Directions
Begin by thoroughly washing the mustard leaves, methi, shepu, and spinach. After washing, finely chop all the greens.
Transfer the chopped greens to a pressure cooker. Add chopped garlic (8 pieces), ginger, 4 green chillies, soaked chana dal, and 1 cup of water. Cover the pressure cooker and cook on medium heat for 3-4 whistles. Once done, allow the pressure to release naturally.
After the cooker cools down, open it and mash the greens mixture using a masher until smooth.
In a kadhai (wok), heat 1 tbsp oil and 1 tbsp ghee. Add chopped onions, the remaining garlic (8 pieces), and chopped green chillies. Sauté well until the onions turn golden brown.
Now add turmeric powder, coriander powder, and salt. Stir well, and cook for a minute. Then, add the mashed greens mixture to the kadhai and sauté for 7-8 minutes to blend the flavors.
To finish off the dish, add 1 tbsp ghee on top of the saag and stir. Your Sarson ka Saag is now ready to be served with freshly made makki ki roti!
Notes
People with thyroid disorders or those prone to kidney stones should limit the consumption of mustard greens as they contain goitrogens and oxalates.
Individuals who are allergic to legumes or garlic should avoid this dish or consult a doctor before consumption.
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