Kale Sarson Ka Saag

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Kale Sarson Ka Saag [Kale Mustard Greens], 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 handful of ingredients comes together in no time in a pressure cooker or an Instant Pot.

 

Kale Sarsoon Da Saag

 

WHAT IS KALE SARSON KA SAAG

This healthy preparation of greens is made with 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 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 a open pot. It is true that cooking greens in a open pot does help prevent greens from losing its color and also helps in preserving its 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.

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 its vibrant color but most importantly, loses its nutritional values as well. I attempted few times to work through this recipe to get the right color, texture and most importantly preserving 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 anytime of the year!!

I used 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 taste amazing!!

Pic Shown: Kale Sarson Ka Saag

 

Kale Sarsoon Da 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 SLURY

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 CLEAN AND PREP GREENS

It is very important to clean the greens thoroughly prior to 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 for at least 3-4 times or until you no longer see grit/dirt coming off. Let the excess water strain through colander, around 5-10 minutes. Chop the stems finely and leaves roughly.

Stems have ton of flavor and nutrient value, so I like to use them as well. Discard woody part of the stems, 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 to kale and mustard greens.

Pic Shown: Kale Sarson Ka Saag

 

Kale Sarsoon Da Saag

 

HOW TO PREPARE 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 stove top pressure cooker.

DIRECTIONS FOR INSTANT POT 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 few times, until desired consistency.

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

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

[OPTIONAL] Add garam masala, 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.

DIRECTIONS FOR STOVE TOP COOKING

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, cook on high heat. After the first whistle, reduce the heat to low and cook for 3 minutes. Turn OFF heat.

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

Pic Shown: Kale Sarson Ka Saag

 

Kale Sarsoon Da 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, chop the soft stems finely.

Stems take longer to cook than leaves. If stems are chopped into big chunks it 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 greens.

WHEN TO RELEASE PRESSURE 

In order to prevent greens from losing its 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 combination of ghee. I think mustard oil adds a lot of flavor, 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 🙂

PANEER – My kids love saag and they also love paneer. Saag paneer make an excellent fiber rich, protein rich dish. I slightly saute the paneer cubes in some oil and red chili powder, and toss it into 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.

EGGS – 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.

POTATOES – 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 cook time to “5”, follow the rest of the recipe as discussed. 

For stove top pressure cooker saag, cook the saag for 5 minutes, rest of the recipe is 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 with some Makke ki roti [flatbread prepared with maize flour], some onion and green chili salad with some freshly squeezed lemon juice, 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 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

 

Kale Sarsoon Da Saag

 

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Kale Sarson Ka Saag

Kale Sarson Ka Saag [Kale Mustard Greens], highly nutritious, creamy dish made with green leafy vegetables, tempered with onion, garlic and some aromatic Indian spices.
Course Main Dish/Entrees, Side Dish
Cuisine Indian, North Indian, Punjabi
Keyword indian saag, instant pot, kale saag, kale sarson ka saag, pressure cooker, saag, sarson da saag, sarson ka saag, vegetarian recipes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Author Jyoti Behrani

Ingredients

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 SLURY

    • 2 tablespoon maize flour [Makka ka atta]
    • 2 tablespoon water

    FOR TEMPERING

    OPTIONAL

    • 1/4 teaspoon garam masala
    • Freshly squeezed lemon juice, adjust to taste

    Instructions

    CLEAN AND PREP GREENS

    • Wash greens thoroughly in cold water. Allow excess water to strain through colander.
    • Discard woody ends of the stems. Chop soft stems finely, leaves roughly.
    • Chop onions, garlic, ginger, green chili.

    DIRECTIONS FOR INSTANT POT 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 few times, until desired consistency.
    • Turn ON SAUTE (normal), add maize flour slurry, mix well. Cook for 2-3 minutes, stirring frequently. Turn OFF SAUTE.
    • Prepare the tempering on a stove top. On a medium-high heat, in a sauce pan, add ghee or oil. When ghee is hot, add cumin seeds, dried red chili, asafetida, garlic, onion. Sauté until light brown in color, around 3-4 minutes. Turn OFF heat. Add red chili powder, pour this tempering over greens.
    • [OPTIONAL] Add garam masala, some lemon juice to taste. Mix well.
    • Kale Sarson ka saag is ready to be served. Serve it with some  Makki Ki Roti, a tall glass of lassi, some gud, and onion and green chili salad with a some freshly squeezed lemon juice. I also like to serve some Baked Bhindi Fry as a side dish. Enjoy!!

    DIRECTIONS FOR STOVE TOP 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, cook on high heat for 3 whistles . Turn OFF heat.
    • Let pressure release naturally around 5 minutes, after 5 minutes, manually release the remaining pressure and open the pressure cooker lid. Follow rest of the steps as discussed earlier.

    Notes

    Please refer to the recipe post for the following:
    1. HOW TO CLEAN AND PREP GREENS
    2. TIPS FOR BEST KALE SARSON KA SAAG 
    3. EASY KALE SARSON KA SAAG VARIATIONS
    4. FREQUENTLY ASKED QUESTIONS

     

     

    Jyoti Behrani

    Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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