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.
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
- 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
Instructions
CLEAN AND PREP GREENS
- Wash greens thoroughly in cold water. Allow excess water to strain through a colander.
- Discard the woody ends of the stems. Chop soft stems finely, leaves roughly.
- Chop onions, garlic, ginger, and green chili.
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. Serve it with some Makki Ki Roti, a tall glass of lassi, some gud, and onion and green chili salad with some freshly squeezed lemon juice. I also like to serve some Baked Bhindi Fry as a side dish. Enjoy!!
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 for 3 whistles. Turn OFF the heat.
- Let pressure release naturally for around 5 minutes, after 5 minutes, manually release the remaining pressure.
- Open the lid. Using a hand blender or immersion blender, pulse the greens a few times, until desired consistency.
- Turn on the heat. Add maize flour slurry, and mix well. Cook for 2-3 minutes, stirring frequently. Turn off the heat.
- Prepare the tempering on a stove. 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. Serve it with some Makki Ki Roti, a tall glass of lassi, some gud, and onion and green chili salad with some freshly squeezed lemon juice. I also like to serve some Baked Bhindi Fry as a side dish. Enjoy!!
Notes
Please refer to the recipe post for the following:
- How To Clean And Prep Greens
- Tips For Best Kale Sarson Ka Saag
- Easy Kale Sarson Ka Saag Variations
- Frequently Asked Questions