How to make Sarson Ka Saag with Kale

Kale Sarson Ka Saag is a healthy variation of the traditional dish that incorporates kale in addition to mustard greens. This variation offers a unique flavor and a boost of additional nutrients, making it a healthy and tasty alternative.

I. Introduction

Growing up in India, I remember my grandmother preparing Sarson Ka Saag, a dish that used various leafy vegetables including mustard greens as the key ingredient. As mustard greens have a pungent and slightly bitter flavor, other greens like spinach, bathua (Chenopodium), methi leaves (fenugreek leaves), turnip, or radish greens were often combined to balance the bitterness and add more flavors to the dish.

Typically, saag is prepared using an open pot. This cooking method helps to maintain the color and nutritional value of the greens. This method is a bit time-consuming. I find pressure cooking greens great option for a busy lifestyle. It can significantly reduce the cooking time while still retaining most of the nutritional value of the greens.

In this post, I have shared the open-pot and pressure cooker methods to prepare this wonderful Kale Sarson Ka Saag. Though this recipe is much loved during the winter, I can eat this any time of the year!!

II. What is Sarson Ka Saag

Sarson Ka Saag is a popular Punjabi dish made with mustard greens, spinach, and other leafy greens. It is typically served with Makki Ki Roti and is considered a winter delicacy in Punjab.

Sarson Da Saag is a dish with a rich historical and cultural significance in the Punjab region of India and Pakistan. It has been a part of Punjabi cuisine for centuries, and its unique taste and nutritional value have made it a popular comfort food during the winter months.

The dish is associated with the festival of Lohri, which is celebrated in the region to mark the end of winter and the beginning of spring.

Sarson Ka Saag is also a symbol of Punjabi identity and cultural pride, often served at important events like weddings and festivals. Overall, Sarson Da Saag is a beloved dish that has played an important role in the culinary and cultural traditions of the Punjab region.

III. Ingredients to make Kale Sarson Ka Saag

• Mustard Greens (Sarson Ka Saag) - The primary ingredient that gives the dish its unique flavor.
• Kale - Used in combination with mustard greens to balance out the dish's pungency and add more nutrients.
• Onion, Ginger, and Garlic - Commonly used aromatics that provide flavor and depth to the dish.
• Green Chilies - Provide heat and a spicy flavor to the dish.
• Cornmeal (Makki ka Atta) - Used as a roux, for thickening the saag.
• Ghee or Butter - Used for tempering the greens and providing richness to the dish.
• Spices - Common spices used in the dish include coriander, turmeric, red chili powder, cumin seeds, dried red chili, hing, and garam masala.

IV. Preparation & Tips

Clean and Prep Saag

1. It is 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.
2. 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.
3. 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.
4. Blends of different leafy vegetables such as spinach, methi (fenugreek) leaves, turnip greens, radish, and bathua (Chenopodium), can be added in combination with kale and mustard greens.

How to prepare Sarson Ka Saag with Kale

1. Clean and prep the saag and remaining veggies.
2. Heat a large pot of water over medium-high heat. Once the water comes to a boil, add the chopped greens to it and blanch them for about 5-10 minutes or until they become tender.
3. Drain the greens and let them cool for a few minutes. Then, transfer them to a blender or food processor and blend them until they become a smooth puree.
4. Heat ghee or butter in a pan over medium heat. Add cumin seeds and let them splutter.
5. Add chopped ginger and garlic, and sauté for 1-2 minutes until they turn golden brown.
6. Add chopped green chilies and sauté for another minute.
7. Add the pureed greens to the pan and mix well.
8. Add salt, turmeric powder, coriander powder, and garam masala powder to the pan and mix well.
9. Add maize flour slurry, and mix well.
10. Let the saag cook for about 5-10 minutes, stirring occasionally, until it reaches your desired consistency.
11. Serve hot with Makke ki roti or any other flatbread of your choice.

Kale Sarson Ka Saag Recipe in Instant Pot

1. Clean and prep the saag and remaining veggies.
2. In the inner pot, add chopped kale, mustard greens, onion, ginger, garlic, green chili, coriander powder, turmeric powder, salt to taste, and water.
3. Close the Instant Pot lid and set the pressure cooker to manual high pressure for 3 minutes.
4. Let the pressure release naturally for 5 minutes, then do a quick release.
5. Open the lid and use an immersion blender to blend the saag to the desired consistency.
6. Add maize flour slurry, and mix well. Cook for 2-3 minutes, stirring frequently.
7. Heat ghee or oil in a saucepan. 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.
8. Optional, add garam masala, and some lemon juice to taste.
9. Serve hot with Makke ki roti.

Tips for Delicious Kale Sarson Ka Saag

• Use fresh and seasonal greens: The flavor of Sarson Ka Saag recipe largely depends on the freshness of the greens used. Try to use fresh, seasonal mustard greens and kale to get the best flavor.
• Use the right proportion of greens: It's important to use the right proportion of mustard greens and kale to get the perfect balance of flavor and nutrition. I use one part mustard greens and one part kale.
• Blanch the greens properly: To get a smooth and creamy texture for the saag, it's important to blanch the greens properly. Cook them until they become tender but not overcooked.
• Blend the greens well: For a smooth and creamy texture, blend the cooked greens properly in a blender or food processor until they become a puree.
• Add aromatics and spices: Aromatics like ginger and garlic, and spices like cumin, coriander, turmeric, and garam masala, are essential to add depth and flavor to the dish.
• Use ghee or butter: Ghee or butter adds richness and flavor to the saag. Using a generous amount of ghee or butter will make the dish more delicious and authentic.
• Cook the saag on low heat: To allow the flavors to develop properly, it's important to cook the saag on low heat for a longer time. This will also help in getting the desired consistency.

V. Serving Suggestions

For a balanced and satisfying meal, here are some suggestions for serving Sarson Ka Saag with kale:

1. Makki Ki Roti: Sarson Ka Saag with kale is goes well with Makki Ki Roti, a flatbread made with cornmeal. The combination of saag and roti is a classic Punjabi dish that is both hearty and delicious.
2. Paratha: You can also serve Saag with paratha, a popular Indian flatbread made with whole wheat flour.
3. Butter: It is typically added to the saag just before serving, allowing it to melt and blend in with the greens. The butter adds a rich, creamy taste to the saag and complements the slightly bitter flavor of the mustard greens.
4. Yogurt or Raita: To balance the richness of the saag, you can serve it with a side of yogurt or raita. Raita is a yogurt-based dish that is flavored with spices and herbs. Raita helps to refresh the palate and adds a cooling effect to the meal.
5. Jaggery or Gud: It is often served on the side for a touch of sweetness and to balance out the bitterness of the greens
6. Green Chutney: While green chutney is not traditionally served with Sarson Ka Saag recipe, it can be a delicious accompaniment to the dish. The tangy and spicy flavors of the chutney can complement the earthy and slightly bitter taste of the saag.

VI. Health Benefits

Sarson Ka Saag recipes with Kale is a healthy dish that is packed with nutrients, including vitamins, minerals, and antioxidants, which can help improve overall health and wellbeing. The key ingredients, such as mustard greens and kale, offer numerous health benefits, including improving digestion, boosting immunity, and reducing inflammation.

VII. Adaptations

• Vegan version: To make Saag vegan, substitute the butter or ghee with a vegan alternative, such as coconut oil or vegan butter.
• Low-fat version: To make a low-fat version of Sarson Ka Saag, use less oil or ghee in the recipe.
• Spicy version: To make a spicier version of Sason ka Saag recipe with Kale, add more green chili, ginger, and garlic to the recipe. You can also add red chili powder or black pepper powder for an extra kick.

VIII. Variations to Saag

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

• Saag Paneer: An excellent fiber-rich, protein-rich dish loved by all. Sauté the Paneer cubes in some oil and red chili powder and toss them into the saag. Serve this delicious Saag Paneer with some Homemade Garlic Naan [bread]. Substitute paneer with tofu to make it vegan.
• Saag Egg: Have you tried eggs with saag? Surprisingly this combo is a super hit. Simply toss boiled eggs in some oil and some red chili powder and add it to the saag. 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.

IX. Frequently Asked Questions

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X. Side Dishes for Saag

• Baked Bhindi Fry [Okra stir fry]
• Bharwa Bhindi
• Aloo Gobi
• Jeera Aloo
• Air Fryer Baingan

XI. Some more Leafy Greens Recipes

• Palak Paneer
• Easy Instant Pot Spinach Dal
• Tofu Palak Paratha
• Sindhi Sai Bhaji
• Palak Paratha
• Aloo Suva
• Sindhi Methi Aloo
• Baingan Methi