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September 16, 2025
Sarson Ka Saag (Indian Mustard Greens) Recipe
Sarson ka saag Indian mustard greens represents North Indian vegetarian recipe where using ghee (Indian butter) is important since it provides that special taste essential for authenticity. This traditional preparation demonstrates how bitter greens can be transformed into beloved dishes through proper cooking techniques and authentic ingredient usage. The North Indian origin ensures regional authenticity while the vegetarian recipe provides substantial nutrition and cultural significance. This ghee importance shows how traditional fats enhance flavors while the special taste comes from authentic preparation methods passed down through generations. The mustard greens showcase how challenging vegetables can become comfort food through traditional North Indian cooking wisdom.
North Indian vegetarian recipe. Using ghee (Indian butter made from cow’s milk) is important, since ghee gives that special taste.
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients
2 large dried red chile peppers (Optional)
2 bunches fresh spinach, washed and chopped
1 bunch mustard greens, washed and chopped
2 tablespoons ghee (clarified butter)
½ teaspoon cumin seeds
¼ cup finely chopped onion
½ teaspoon ginger paste
2 teaspoons garlic paste
½ tomato, chopped
salt to taste
½ teaspoon white sugar, or to taste
¼ cup water (Optional)
Directions
Place the chiles into a dry skillet over medium heat, and cook and stir until the chiles turn dark red-brown in color and give off their fragrance, 1 to 2 minutes. Remove from heat, allow to cool, and remove stems of chiles; shake out the seeds, and tear the flesh of the roasted chiles into pieces. Set aside.
Place the spinach into a saucepan over medium heat; place mustard greens into a separate saucepan. If leaves are dry, mix in 1 or 2 of tablespoons of water. If leaves are still wet, just cover the pans and simmer the greens until tender, about 10 minutes. Allow to cool.
Place greens together into the work bowl of a food processor, and pulse several times to break up the greens, then process to a paste, about 1 minute.
Heat ghee in a large saucepan over medium heat, and stir in the cumin seeds, stirring for about 30 seconds or until the seeds sizzle and turn a darker brown color. Mix in the onion, cook and stir until lightly browned, about 3 minutes, and mix in the roasted peppers, ginger paste, garlic paste, and tomato. Mix in the pureed greens, bring to a simmer, and stir in salt and sugar to taste. If dish is too thick, mix in up to about 1/4 cup of water, 1 tablespoon at a time, until the greens are the desired thickness.
Nutrition Facts (per serving)
| 89 | Calories |
| 5g | Fat |
| 9g | Carbs |
| 5g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 89 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 3g | 14% |
| Cholesterol 11mg | 4% |
| Sodium 160mg | 7% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 5g | 16% |
| Total Sugars 1g | |
| Protein 5g | 10% |
| Vitamin C 67mg | 74% |
| Calcium 166mg | 13% |
| Iron 4mg | 22% |
| Potassium 852mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
