Kale Sarson Ka Saag

Kale Sarson Ka Saag is a highly nutritious, creamy dish made with green leafy vegetables, tempered with onion, garlic, and some aromatic Indian spices. This recipe is easy to make and with just a handful of ingredients comes together in no time in a pressure cooker or an Instant Pot.

 

 

KALE SARSON KA SAAG

This healthy preparation of greens is made with a combination of kale and mustard greens. Leafy vegetables are cooked and then tempered with some onion, garlic, and some Indian spices in ghee [clarified butter] or oil. In addition to ghee, I also like to add some mustard oil. The pungent flavor of mustard oil, adds a ton of flavor to this dish.

As a kid, growing up in India, I remember my grandma use to make this saag. She used different leafy vegetables to prepare the saag. The key ingredient of the recipe was mustard greens of course. The main flavor comes from mustard greens in this recipe. Since mustard greens have a very pungent and have a slightly bitter flavor, to compensate for this bitterness other greens are used in combination such as spinach, bathua (Chenopodium), and sometimes she would add methi leaves (fenugreek leaves), turnip or radish greens as well.

Traditionally, saag is cooked in an open pot. Cooking greens in an open pot does indeed help prevent greens from losing their color and also helps in preserving their nutritional values.

Somehow, I feel this process is quite time-consuming. Being a busy mom I need quick fixes, but at the same time, I make sure the authenticity of the dish is preserved to its core.

PRESSURE COOKER SAAG

I find cooking saag in an Instant Pot or a pressure cooker, much easier than the traditional open pot method. While pressure cooking does reduce the cooking time, the risk of food being overcooked cannot be ignored.

Understanding the right technique and key things that can help cook food faster without overcooking is very important while using a pressure cooker.

Overcooked greens not only lose their vibrant color but most importantly, loses their nutritional values as well. I attempted a few times to work through this recipe to get the right color, and texture, and most importantly preserve its nutritional values.

Today, I am sharing my quick and easy version of this wonderful preparation of Kale Sarson Ka Saag. Though this recipe is much loved during the winters, I can eat this any time of the year!!

I used an equal proportion of kale and mustard greens for this recipe. In addition, to these two greens, some other greens such as turnip greens and some radish would give this dish a nice flavor. Feel free to experiment with different combinations of greens, and see what you like the most. We were very happy with this recipe, the combination of kale and mustard greens tastes amazing!!

Pic Shown: Kale Sarson Ka Saag

 

 

INGREDIENTS FOR KALE SARSON KA SAAG 

TO BE PRESSURE COOKED

1 bunch kale, leaves roughly chopped; around 4 cups

1 bunch mustard greens, leaves roughly chopped; around 4 cups

1/2 medium onion, chopped

1-inch ginger, chopped

10-12 cloves garlic, chopped

2-3 green chili, chopped [as per taste]

1/2 tablespoon coriander powder

1/4 teaspoon turmeric powder

2 cups water

salt to taste

FOR MAIZE FLOUR SLURRY

2 tablespoon maize flour [Makka ka atta]

2 tablespoon water

FOR TEMPERING

4 tablespoon ghee or oil; For vegan, use oil

1/2 teaspoon cumin seeds

3-4 dried whole red chili, broken into half

1/8 teaspoon hing [Asafetida]

1/2 medium onion, chopped

6-8 cloves garlic, sliced

1/2 teaspoon red chili powder, adjust to taste

OPTIONAL

1/4 teaspoon garam masala

Freshly squeezed lemon juice, adjust to taste

HOW TO COOK KALE SARSON KA SAAG 

CLEAN AND PREP GREENS

It is very important to clean the greens thoroughly before use. I prefer to soak the greens completely in cold water for 10 minutes, and let all the grit/dirt settle to the bottom. After 10 minutes, remove the greens, and discard all the water.

Repeat this process at least 3-to 4 times or until you no longer see grit/dirt coming off. Let the excess water strain through a colander, for around 5-10 minutes. Chop the stems finely and leaves roughly.

Stems have a ton of flavor and nutrient value, so I like to use them as well. Discard the woody part of the stems, and chop the soft stems.

Blend of different leafy vegetables such as spinach, methi (fenugreek) leaves, turnip greens, radish, bathua (Chenopodium), may also be added in combination with kale and mustard greens.

Pic Shown: Kale Sarson Ka Saag

 

 

Once you have done the prep work, this recipe comes together in no time. Here’s how I make this scrumptious, kale Sarson ka saag using my Instant Pot. Post also includes directions for Instant Pot and stovetop pressure cooker.

INSTANT POT KALE SARSON KA SAAG

In the inner pot of Instant Pot, add kale, mustard greens, onion, ginger, garlic, green chili, coriander powder, turmeric powder, salt to taste, and water. Close the Instant Pot.

Turn on Instant Pot to MANUAL / PRESSURE COOK (high) for “3” minutes, vent sealed. Followed by natural pressure release for 5 minutes, and then quickly release the remaining pressure.

Open the Instant Pot lid. Using a hand blender or immersion blender, pulse the greens a few times, until desired consistency.

Turn ON SAUTE (normal), add maize flour slurry, and mix well. Cook for 2-3 minutes, stirring frequently. Turn OFF SAUTE.

Prepare the tempering on a stovetop. On medium-high heat, in a saucepan, add ghee or oil. When ghee is hot, add cumin seeds, dried red chili, asafetida, garlic, and onion. Sauté until light brown, around 3-4 minutes. Turn OFF the heat. Add red chili powder, and pour this tempering over greens.

[OPTIONAL] Add garam masala, and some lemon juice to taste. Mix well.

Kale Sarson ka saag is ready to be served. Enjoy!!

We love Kale Sarson Ka Saag with some Makke ki roti [flatbread made with maize flour], a tall glass of lassi [buttermilk], some gud [jaggery], and last but not least onion and green chili salad with a some freshly squeezed lemon juice. I also like to serve some Baked Bhindi Fry [Okra stir fry] as a side dish.

STOVETOP KALE SARSON KA SAAG

In a pressure cooker, add kale, mustard greens, onion, ginger, garlic, green chili, coriander powder, turmeric powder, salt to taste, and water. Close the pressure cooker, and cook on high heat. After the first whistle, reduce the heat to low and cook for 3 minutes. Turn OFF the heat.

Let pressure release naturally for around 5 minutes, after 5 minutes, manually release the remaining pressure and open the pressure cooker lid. Follow the rest of the steps as discussed earlier.

Pic Shown: Kale Sarson Ka Saag

 

 

TIPS FOR BEST KALE SARSON KA SAAG 

WHY ADD KALE/MUSTARD GREENS STEMS

Greens stems are quite thick, and some discard the stems and use only leaves. I think stems have so much flavor and add great texture to this recipe. Discard the woody ends of the greens, and chop the soft stems finely.

Stems take longer to cook than leaves. If stems are chopped into big chunks they may not get cooked in the same amount of time as the leaves, resulting in under-cooked greens. Finely chopping stems assures that both stems and leaves cook at the same time.

WHY PRESSURE COOK FOR “THREE” MINUTES 

Kale takes slightly longer to cook than mustard greens. I found pressure cooking for three minutes, cooks the greens perfectly. Cooking longer would result in an overcooked green.

WHEN TO RELEASE PRESSURE 

To prevent greens from losing their vibrant color, and getting overcooked, I let the pressure release naturally for 5 minutes, and after 5 minutes release the remaining pressure manually.

WHY USE MAIZE FLOUR 

Maize flour gives saag a nice creamy consistency. You can also use bajra(millet) flour or jowar (sorghum) flour to get a creamy consistency. It also helps absorb any extra moisture in the saag, thus giving it a nice creamy, thick consistency.

FOR TEMPERING 

Traditionally, ghee is used in this recipe. Ghee adds a nice nutty, flavor and richness to this dish. However, you can use ghee and/or oil as per your liking.

I also like to use some mustard oil, in a combination with ghee. I think mustard oil adds a lot of flavors, its pungent flavor enhances the taste and flavor of the dish.

EASY KALE SARSON KA SAAG VARIATIONS

Here are some vegetarian variations of saag that my family devours. These few simple, quick, and easy variations, tastes amazing with saag. Do give them a try and let me know in the comments below which one’s your favorite 🙂

SAAG PANEER

My kids love saag and they also love paneer. Saag paneer makes an excellent fiber-rich, protein-rich dish. I slightly saute the paneer cubes in some oil and red chili powder and toss them into the saag. I like to serve saag paneer with some homemade garlic naan [bread].

You can also use some tofu instead of paneer to keep it vegan.

EGG & SAAG 

Yet, another easy variation if you love eggs. Yes, saag and eggs go great together. Lightly toss boiled eggs in some oil and some red chili powder and add it to the saag.

You can saute whole boiled eggs or cut the eggs into half and sauté them. Serve saag over eggs and enjoy saag egg with some naan or paratha.

SAAG ALOO

Saag aloo is yet another way to enjoy this delicious saag. Sauté cubed potatoes in some oil, and spices. Toss the potatoes into the saag and serve it.

You can also use tiny baby potatoes for this recipe.

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN GREENS

Yes, you can use frozen greens in this recipe. You can directly add the frozen greens to a pressure cooker, no need to thaw the greens.

For Instant Pot saag, increase the cooking time to “5”, and follow the rest of the recipe as discussed. 

For stovetop pressure cooker saag, cook the saag for 5 minutes, the rest of the recipe is the same.

HOW TO SERVE KALE SARSON KA SAAG

Traditionally, Kale Sarson Ka Saag is served with a dollop of fresh homemade butter or ghee, accompanied by some Makke ki roti [flatbread prepared with maize flour], some onion and green chili salad with some freshly squeezed lemon juice, a piece of gud [jaggery] and a tall glass of lassi [butter milk].

I also like to serve saag with some Jowar Bhakri [Sorghum flour flatbread], tandoori roti, paratha, or naan.

Bhindi [okra] and baingan [eggplant], make an excellent side dish. I like to serve some Baked Bhindi Fry [Okra stir fry] or Bharwa Bhindi along with saag.

HOW TO STORE AND FREEZE KALE SARSON KA SAAG 

Saag stays fresh for 2-3 days in the refrigerator. Re-heat the saag and serve.

You can freeze saag too. If planning to freeze the saag skip the tempering. Let the saag cool completely, divide it into freezer-safe containers and freeze it.

This will stay good for 2-3 months in the freezer. Thaw overnight in the fridge. Prepare the tempering, add saag, and heat it through. Serve hot.

Pic Shown: Kale Sarson Ka Saag, Makki Ki Roti, Baked Bhindi Fry

 

 

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