Traditional Sarson Ka Saag - Lohri Special Punjabi Winter Dish - Easy Instant Pot Voiceover Recipe
Ingredients
Sarson Ka Saag Ingredients:
- Mustard Greens - 400 grams
- Mixed Greens -(Spinach, Bathua, Meethi, White Radish Leaves) - 250 grams
- Onion - 1 medium (chopped)
- Garlic - 5-6 cloves (chopped)
- Ginger - 1 inch (chopped)
- Green Chilies - 3-4 qty
- Tomatoes - 2 medium (chopped)
- White Turnip - 1 medium (small pieces)
- Red Chili Powder - 1/2 tsp
- Salt - 1 1/2 tsp
- Water - 1 1/2 cups
- Maize flour (Makki ka atta) - 2 Tbsp
Sarson Ka Saag Tempering Ingredients:
- Ghee - 3 1/2 Tbsp
- Garlic - 3-4 cloves (chopped)
- Onion - 1 medium (chopped)
- Dried Red Chilies - 2-3 qty
- Garam Masala - 1/2 tsp
Sarson Ka Saag is a beloved Punjabi winter recipe traditionally enjoyed during Lohri, made with fresh mustard greens, mixed leafy greens, aromatics, and a touch of makki ka atta for body. Prepared easily in the Instant Pot or slow-cooked, this mustard greens saag develops deep, earthy flavors and is perfectly suited for colder months. Garlic, ginger, green chilies, and tomatoes balance the bitterness of sarson, creating a rich and comforting North Indian saag.
Watch our recipe video for step-by-step instructions on how to make Sarson Ka Saag at home. We’ve included demonstrations and pro tips to help you out in the kitchen! For our sarson ka saag recipe calories and nutrition information, see the recipe card below.
Instructions
1) Begin by thoroughly washing and chopping mustard greens, spinach and meethi leaves.
2) Add them all to the Instant pot.
3) Then add 1 medium chopped onion, 1 inch chopped ginger, 5-6 cloves chopped garlic and 3-4 green chilies.
4) Add 2 medium chopped tomatoes, and 1 medium white turnip cut into small pieces.
5) Now add 1/2 tsp red chili powder, 1 1/2 tsp salt and 1 1/2 cups of water and stir everything together.
6) Set the instant pot on high pressure and pressure cook for about 5-7 minutes. Let the pressure naturally release.
7) Open the Instant pot and use an immersion blender to puree the saag. Blend it to a coarse paste.
PRO TIP: If you do not have an immersion blender, you can use a regular blender or food processor to blend and add back into the pot.
8) Add 2 tbs of maize flour and mix well.
9) Slow cook the saag for about 20 minutes. It will thicken as it simmers.
10) For the tempering/tarka, heat a small pan on a medium heat.
11) Once the pan is heated add 3 1/2 tbsp ghee and 3-4 cloves of chopped garlic. Saute for a few seconds and then add 1 medium chopped onion and 2-3 dried red chilies.
12) Cook until onion & garlic turn light golden brown. Add 1/2 tsp coriander powder and 1/2 tsp garam masala powder and mix.
13) Add tempering/tarka to the saag and mix.
14) Served with hot makki ki roti & enjoy!
Sarson Ka Saag is a beloved Punjabi winter recipe traditionally enjoyed during Lohri, made with fresh mustard greens, mixed leafy greens, aromatics, and a touch of makki ka atta for body. Prepared easily in the Instant Pot or slow-cooked, this mustard greens saag develops deep, earthy flavors and is perfectly suited for colder months. Garlic, ginger, green chilies, and tomatoes balance the bitterness of sarson, creating a rich and comforting North Indian saag.
Watch our recipe video for step-by-step instructions on how to make Sarson Ka Saag at home. We’ve included demonstrations and pro tips to help you out in the kitchen! For our sarson ka saag recipe calories and nutrition information, see the recipe card below.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes
Chinese Bhel Recipe with Crispy Hakka Noodles - Easy Vegetarian Indo-Chinese Street Food Snack at Home
Make restaurant-style Chinese Bhel at home with crispy fried Hakka noodles, colorful vegetables, Schezwan sauce, and crunchy peanuts. This easy vegetarian recipe is full of flavor and perfect as a snack, appetizer, or light meal.
Chinese Bhel is a crispy, colorful Indo-Chinese snack made with fried Hakka noodles, fresh vegetables, peanuts, and bold sauces. The noodles are boiled, lightly coated, fried until crunchy, then tossed with cabbage, carrots, bell peppers, green onions, and a spicy Schezwan-style sauce mixture.
This vegetarian recipe is perfect for anyone who loves street food flavors with plenty of texture in every bite. The crispy noodles, sautéed vegetables, and crunchy peanuts make it a fun ASMR-style recipe, while the oven-baked or air-fried noodle option gives you a lighter way to enjoy this favorite at home.
Watch our recipe video for step by step instructions on how to make Chinese Bhel. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Chinese Bhel recipe calories and nutrition information, see the recipe card below.
Creamy Mango Sago Recipe with Tapioca Pearls, Fresh Mango, Jelly, and Popping Boba
Make a creamy Mango Sago dessert with ripe mangoes, tapioca pearls, mango puree, condensed milk, evaporated milk, fresh cream, jelly, and popping boba. This chilled mango tapioca dessert is refreshing, colorful, and perfect for summer gatherings or family treats.
Mango Sago is a creamy, chilled dessert made with soft tapioca pearls, ripe mango chunks, mango puree, condensed milk, evaporated milk, fresh cream, and regular milk. Every spoonful has a refreshing mix of sweet mango flavor, creamy milk, and chewy sago pearls, making it a perfect dessert for warm days, family gatherings, or mango season treats.
This mango tapioca recipe can also be made extra colorful with red and yellow jelly cubes and mango-flavored popping boba for a fun texture. Serve it cold in tall glasses or dessert cups for a bright, refreshing mango dessert that is easy to prepare and beautiful to share.
Watch our recipe video for step by step instructions on how to make Mango Sago. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mango sago recipe calories and nutrition information, see the recipe card below.
Mathey Wale Aloo Recipe - Creamy Buttermilk Potato Curry - Easy Vegetarian Curry for Puri, Rice, or Naan
Make Mathey Wale Aloo, a comforting Dahi Aloo vegetarian curry made with boiled potatoes, buttermilk, warm spices, curry leaves, cumin, mustard seeds, and fresh cilantro. Serve this easy Indian potato curry with puri, naan, or rice for a flavorful homemade meal.
Mathey Wale Aloo, also known as Matthe Wale Aloo or Dahi Aloo, is a tangy Indian vegetarian potato curry made with boiled potatoes, buttermilk, warm spices, curry leaves, and a cumin-mustard tempering.
The potatoes are kept slightly chunky and simmered in a creamy, spiced buttermilk gravy. Serve this comforting aloo curry with puri, rice, naan, or roti for a simple homemade meal.
Watch our recipe video for step by step instructions on how to make Mathey Wale Aloo. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mathey wale aloo recipe calories and nutrition information, see the recipe card below.
