Authentic Punjabi Sarson Da Saag

There are some dishes that seem less like recipes and more as memories, and Sarson Da Saag or Sarson Ka Saag is one of them. As a kid, this was the real sign of winter in our household. At the first hint of cold weather, my mom would be sitting with a mountain of greens in front of her. Mustard leaves, spinach and even a little mooli or turnips thrown in for good measure.

She would patiently wash each and every bunch by hand, taking out tough stems and washing the greens over and over. She’d always remind me to ensure there was no grit in the greens as even a grain of sand can spoil the dish. A proper saag requires absolutely clean leaves.

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My mother would always make a large batch. She would cook the greens in one go in a large batch and kept it in the fridge and every evening she created a new tadka for the next family serving size was served. That pot of saag kept us going through hours of winter and kept us warm, earthy and comforting. Often served with makki di roti, home-made white makhan (aka butter), mooli slices and green chilies, it was winter on a plate.

• Ingredients
• Instructions
• Common Problems and Solutions
• What is Allan? Why You Add Makki Ka Atta to the Saag
• Storage
• How to serve
• Soniya’s Top Tip
• Related
• Traditional Sarson Da Saag Recipe

Ingredients

See recipe card for quantities.

• Broccoli rabe/rapini or Mustard greens
• Spinach
• Cilantro
• Mooli (daikon)
• Onion
• Ginger
• Garlic cloves
• Green chilies
• Salt
• Water
• Corn flour (makki ka atta) - for Allan

Instructions

1. Clean the greens Rinse thoroughly 3-4 times until water runs clear. Removing grit is essential.
2. Pressure cook - Add all the greens, mooli, onion, ginger, garlic, chilies, salt, and water to the Instant Pot. Press down to fit. Cook 6 minutes on Manual. Let pressure release naturally.
3. Mash and add Allan Open the lid. Use a masher or mudani to mash the greens. Add makki ka atta and mash continuously until the saag thickens and everything blends together.
4. Cool and store (optional) If meal prepping, let the saag cool and store in a large airtight container.
5. Make the tempering Heat ghee. Add ajwain,and dried red chili. Add garlic and ginger; sauté 1 minute. Add onion and salt. Cook until translucent. Add saag into the tadka and heat through.
6. Serve hot Finish with white makhan and pair with freshly made makki di roti.

Common Problems and Solutions

What is Allan? Why You Add Makki Ka Atta to the Saag

In Punjabi cooking, Allan refers to the process of adding makki ka atta (corn flour) to the cooked greens and mashing everything together. It has three important purposes:

1. Thickening Greens release a lot of water. Makki ka atta absorbs the excess liquid and gives the saag its signature thick, creamy texture.
2. Binding The flour helps all the different greens - mustard, spinach, mooli - come together into one smooth mixture instead of staying loose or watery.
3. Flavor The sweet corn flour adds a mild earthiness and depth that balances the sharp mustard greens. Without it, the saag tastes incomplete.

Storage

Reheating at Low heat, splash of water if too thick.

How to serve

Serve sarson da saag hot with

• makki di roti ,

• a dollop of white butter or ghee,

• Sliced onions or Mooli

• Homemade yogurt , and lassi.

• It also pairs well with jeera rice , moong dal khichdi, or fresh parathas if you want a comforting meal combination.

• Perfect Jeera Rice

• How to make perfect Punjabi Makki Di Roti

• Flaky Homemade Paratha Recipe

• Homemade Roti / Chapati

Soniya’s Top Tip

• Always add makki flour slowly to avoid lumps.
• Make a big batch and cherish the Saag all throughout the winter season. This is an awesome meal prep recipe!

Related

Looking for other recipes like this? Try these:

• Authentic Punjabi Kadhi Pakora Stovetop Recipe
• Punjabi Aloo Gobi
• Creamy & Rustic Langarwali Dal (Amritsari dal) Recipe
• The Best Restaurant Style Instant Pot Dal Makhani Recipe

Conclusion

Sarson da saag is a warm, comforting winter dish full of tradition and flavor. With simple steps, fresh greens, and instant pot cooking, you can bring the taste of a cozy Punjabi kitchen right to your table.

Ingredients

Greens Mix

• 2 bunches broccoli rabe/rapini - or 1 large bunch mustard greens
• 2 bunches spinach
• 1 cup mooli daikon, roughly chopped
• 1 small onion roughly chopped
• 1 inch ginger roughly chopped
• 5 garlic cloves
• 5 green chilies
• 2 teaspoon salt
• ½ cup water
• ½ cup corn flour makki ka atta. for Allan

Tempering

• 1 tablespoon Ghee
• ½ teaspoon ajwain carrom seeds
• 1 dried red chili
• 3 garlic cloves finely chopped
• 1 inch ginger julienned
• ½ onion chopped
• Salt to taste

Instructions

Clean the greens

• Rinse thoroughly 3-4 times until water runs clear. Removing grit is essential.

Pressure cook

• Add all the greens, mooli, onion, ginger, garlic, chilies, salt, and water to the Instant Pot.
• Press down to fit.
• Cook 6 minutes on Manual. Let pressure release naturally.

Mash and add Allan

• Open the lid.
• Use a masher or mudani to mash the greens.
• Add makki ka atta and mash continuously until the saag thickens and everything blends together.

Cool and store (optional)

• If meal prepping, let the saag cool and store in a large airtight container.

Make the tempering

• Heat ghee. Add ajwain, and dried red chili.
• Add garlic and ginger; sauté 1 minute.
• Add onion and salt. Cook until translucent.
• Add saag into the tadka and heat through.

Serve hot

• Finish with white makhan and pair with freshly made makki di roti.

Video

Notes

1. Thickening Greens release a lot of water. Makki ka atta absorbs the excess liquid and gives the saag its signature thick, creamy texture.
2. Binding The flour helps all the different greens - mustard, spinach, mooli - come together into one smooth mixture instead of staying loose or watery.
3. Flavor The corn flour adds a mild earthiness and depth that balances the sharp mustard greens. Without it, the saag tastes incomplete.

Nutrition

Ingredients

Greens Mix

• 2 bunches broccoli rabe/rapini — or 1 large bunch mustard greens
• 2 bunches spinach
• 1 cup mooli daikon, roughly chopped
• 1 small onion roughly chopped
• 1 inch ginger roughly chopped
• 5 garlic cloves
• 5 green chilies
• 2 teaspoon salt
• ½ cup water
• ½ cup corn flour makki ka atta. for Allan

Tempering

• 1 tablespoon Ghee
• ½ teaspoon ajwain carrom seeds
• 1 dried red chili
• 3 garlic cloves finely chopped
• 1 inch ginger julienned
• ½ onion chopped
• Salt to taste

Instructions

Clean the greens

• Rinse thoroughly 3–4 times until water runs clear. Removing grit is essential.

Pressure cook

• Add all the greens, mooli, onion, ginger, garlic, chilies, salt, and water to the Instant Pot.
• Press down to fit.
• Cook 6 minutes on Manual. Let pressure release naturally.

Mash and add Allan

• Open the lid.
• Use a masher or mudani to mash the greens.
• Add makki ka atta and mash continuously until the saag thickens and everything blends together.

Cool and store (optional)

• If meal prepping, let the saag cool and store in a large airtight container.

Make the tempering

• Heat ghee. Add ajwain, and dried red chili.
• Add garlic and ginger; sauté 1 minute.
• Add onion and salt. Cook until translucent.
• Add saag into the tadka and heat through.

Serve hot

• Finish with white makhan and pair with freshly made makki di roti.

Video

Notes

1. Thickening Greens release a lot of water. Makki ka atta absorbs the excess liquid and gives the saag its signature thick, creamy texture.
2. Binding The flour helps all the different greens — mustard, spinach, mooli — come together into one smooth mixture instead of staying loose or watery.
3. Flavor The corn flour adds a mild earthiness and depth that balances the sharp mustard greens. Without it, the saag tastes incomplete.

Nutrition