Sarson Ka Saag Recipe without Pressure Cooker

26 Jan Sarson Ka Saag Recipe without Pressure Cooker

Last Updated on January 26, 2025 by blessmyfoodbypayal

Sarson Ka Saag Recipe without Pressure Cooker with step wise pictorial and video method.

Call it an emotion or call it a celebration; but call it something much more than just a dish as sarson ka saag is a celebration of Punjab’s rich culinary heritage.

Typically enjoyed during winters, this classic dish is slow-cooked to perfection made from a blend of mustard greens (sarson), spinach (palak) and bathua (goosefoot)
with simple yet earthy spices.

In this fast paced life, no one is having a time to spend much hours on cooking but there are some of the valuable dishes which are not worth compromising and one amongst them is this sarson ka saag.

In this version, We’ve stayed stuck to the authentic method of preparing Sarson Ka Saag in handi because the beauty of this recipe lies in its simplicity.

Although this saag is made in earthen pot over traditional wood fired stove which is unfortunately not possible in cities, stir we managed to make it in aluminium handi over induction.

Point to be noted here is that neither we used the pressure cooker nor we grinded the saag in blender, which otherwise make it so smooth loosing the authentic texture.

Unlike the fastest versions cooked in a pressure cooker and then blended to make a puree, our recipe focuses on the traditional slow-cooking process, which allows the flavors to deepen and develop naturally. Cooking the greens with utmost patience over a low flame gives it a rustic charm and an unmatched aroma that is often lost in modern cooking shortcuts.

The purpose of slow cooking is not only to enhance its taste but also keeps its nutritions intact. By encompassing the traditional cooking process, we have made every possible effort to stay close to the roots of this timeless Punjabi delicacy while recreating the comforting flavors of an authentic village-style kitchen.

This recipe reflects the nostalgia of winters in Punjab, where families gather to relish Sarson Ka Saag with a dollop of homemade white butter or desi ghee.

enjoying the warmth and richness it brings to the table. If you’ve ever wanted to taste the authentic flavors of Punjab, slow-cooking your Sarson Ka Saag is the way to go. The process may take time, but trust me, the results are absolutely worth it—a wholesome, soulful dish that’s a true labor of love.

Its a time to enjoy the warmth and richness it brings to the table.

STEP WISE PICTORIAL RECIPE OF SARSON KA SAAG RECIPE WITHOUT PRESSURE COOKER

First wash and then chop mustard greens.

Also wash and then chop spinach.

Pluck the leaves of bathua.

Wash them in water taken in the bowl. Wash 3 to 4 times from shifting from one water bowl to another.

Transfer mustard greens, spinach and bathua in handi. In case you don’t have handi, use any heavy bottom pan.

Also add chopped radish, garlic cloves, green chilies and water.

Put a lid and let it cook on low heat.

Once the leaves turn soft, add salt, desi ghee, red chilli powder and turmeric powder. Give them a good mix.
Also add maze flour and mix.

Now its time to mash the greens using a masher. Just mash for a minute.

Put a lid and let cook for 10 minutes.

This way keep on doing it repeatedly for atleast 20-30 minutes. Mashing and 10 minutes of cooking and so on.

Need to do this until the greens assemble together so well and become like a mass. Keep it aside.

PREPARATION OF FIRST TEMPERING

Take desi ghee in a pan and when it melts, add ginger paste and onion. Cook till onion turns slightly brown.

Add tomato, salt, asafoetida and coriander powder. Mix.

Put a lid and let it cook on low heat, while stirring occasionally.

Cook till tomato turn soft & mushy and ghee is seen separating.

Add saag in it and mix well.

PREPARATION OF SECOND TEMPERING

Take a small tadka pan and add desi ghee in it. When ghee is hot, add cumin seeds. Let them splutter.

Add garlic and let it turn brown.

Add green chili and dry red chilies. Cook for couple of seconds.

Immediately pour this tempering our the saag.

Mix and enjoy with makki ki roti.

SARSON KA SAAG RECIPE WITHOUT PRESSURE COOKER – RECIPE CARD

Sarson Ka Saag Recipe without Pressure Cooker

blessmyfoodbypayal

Sarso Ka Saag Recipe is a classic Punjabi dish made with mustard greens, spinach, and spices, served with makki ki roti.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine punjabi

Servings 4

Ingredients

  

FOR COOKING SAAG

• 500 gram Mustard greens/sarson
• 250 gram spinach/palak
• 250 bathua
• Half radish or 1 turnip
• 3 garlic cloves
• 3-4 green chilies
• Salt to taste
• Pinch of red chilli powder
• Pinch of turmeric powder
• 1 tbsp desi ghee
• 3 tbsp maze flour
• 2-3 tbsp water

FOR FIRST TEMPERING

• 2 tbsp desi ghee
• 1 onion (finely chopped)
• 1 tomato (finely chopped)
• 1 tbsp ginger paste
• 1/4 tsp asafoetida/hing
• Salt to taste
• 1 tbsp coriander powder

FOR SECOND TEMPERING

• 1 tbsp desi ghee
• 1/2 tsp cumin seeds
• 2 garlic cloves (chopped)
• 1 green chilli (slit)
• 2 dry red chilies

Instructions

 

• First wash and then chop mustard greens.
• Also wash and then chop spinach.
• Pluck the leaves of bathua.
• Wash them in water taken in the bowl. Wash 3 to 4 times from shifting from one water bowl to another.
• Transfer mustard greens, spinach and bathua in handi. In case you don't have handi, use any heavy bottom pan.
• Also add chopped radish, garlic cloves, green chilies and water.
• Put a lid and let it cook on low heat.
• Once the leaves turn soft, add salt, desi ghee, red chilli powder and turmeric powder.
• Give them a good mix.
• Also add maze flour and mix.
• Now its time to mash the greens using a masher. Just mash for a minute.
• Put a lid and let cook for 10 minutes.
• This way keep on doing it repeatedly for atleast 20-30 minutes. Mashing and 10 minutes of cooking and so on.
• Need to do this until the greens assemble together so well and become like a mass. Keep it aside.

PREPARATION OF FIRST TEMPERING

• Take desi ghee in a pan and when it melts, add ginger paste and onion.
• Cook till onion turns slightly brown.
• Add tomato, salt, asafoetida and coriander powder. Mix.
• Put a lid and let it cook on low heat, while stirring occasionally.
• Cook till tomato turn soft & mushy and ghee is seen separating.
• Add saag in it and mix well.

PREPARATION OF SECOND TEMPERING

• Take a small tadka pan and add desi ghee in it.
• When ghee is hot, add cumin seeds. Let them splutter.
• Add garlic and let it turn brown.
• Add green chili and dry red chilies. Cook for couple of seconds.
• Immediately pour this tempering our the saag.
• Mix and enjoy with makki ki roti

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