Sarson Ka Saag
Sarson ka saag is an authentic Punjabi recipe that my grandmother used to make whenever I visited her. My grandmother was a huge inspiration on my cooking. I will be sharing more of her recipes in the future, but this first one honors my love for her and her excellent cooking skills. If you enjoy loads of flavors or South Asian cuisines, definitely give this recipe a try!
Sarson = mustard. Saag = greens. Sarson ka saag is a way of preparing mustard greens with spinach. Mustard leaves can taste bitter if cooked by themselves, so adding spinach cuts down the bitterness. I added tofu to this saag recipe because that is my choice of protein. However, you can easily substitute chickpeas or your own choice of protein.
First, we’ll be boiling our mustard and spinach greens together. Next, we’ll blend them together until the mixture looks like a green paste. We’ll then sauté the blended greens with spices to bring those authentic, delicious flavors together. And that’s it! It’s a simple recipe.
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Sarson Ka Saag
Ingredients
- 1 bunch Mustard Leaves washed and chopped without stems
- 1 bunch Spinach washed and chopped with stems
- Water as needed to boil
- 3 oz Firm Tofu
- 2 tbsp Mustard Oil
- 1 cup Yellow Onion diced
- 1 tsp Ginger minced
- 1 tbsp Garlic minced
- ½ tsp Green Chili finely sliced
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Crushed Red Pepper
- ¼ tsp Turmeric
- ½ tsp Salt or to taste
Garnish
- Vegan Butter
- Garam Masala a sprinkle
Instructions
- Add mustard leaves, spinach and water in a deep pot and bring it to boil on high heat. Reduce heat to low-medium and boil for about 30 minutes. After the greens have finished boiling, blend them in a food processor or blender.
- In the meantime, heat the oven to 350 degrees. Cut tofu into 1 inch or 1⁄2 inch cubes (depending on preference). Spread a few drops of oil on a baking sheet pan, spread the tofu cubes onto the pan, and bake for approximately 25 minutes. Set tofu aside when finished baking.
- Heat a wok on medium-high heat; add oil, onion, ginger, garlic and green chili and sauté for about 5 to 7 minutes.
- Reduce heat to low. Add blended spinach and mustard greens along with coriander powder, cumin powder, red pepper, turmeric, salt and baked tofu.
- Mix everything well together and let simmer with a closed lid for about 5 minutes, then remove from heat.
- Garnish with a small scoop of butter and a sprinkle of garam masala and serve hot with rice or naan!