It’s packed full of flavor and can be ready to serve within 30 minutes – thanks to the magic of Instant Pot cooking. The perfect combination of collard greens and mustard greens cooked with spices and served over white rice or roti makes for an irresistible meal! I agree to be sent email.
Sarson Ka Saag is also suitable for busy moms, vegans, and foodies who love bold flavors – it literally has something for everyone! So let’s get cooking! Like my palak paneer tofu recipe, this was a huge hit with my kids.
What is Sarson Ka Saag?
“Sarson” means Mustard leaves and saag means a curry made out of green leafy vegetables. So Sarson ka saag means Mustard greens curry. But my variation uses a mix of Collard greens and frozen Normandy vegetables to prepare this curry.
Ingredients note
Collard greens: Use fresh organic collard greens if possible. If frozen, thaw the greens before adding them to the Instant Pot. You could also try a mix of greens or substitute these leaves with spinach leaves or just fresh mustard greens. Normandy vegetable mix: I used a pre-mixed Normandy vegetable blend of diced carrots, cauliflower florets, and broccoli florets. You can also use fresh vegetables, but the frozen Normandy blend is a great time-saver! Spices: I used cumin seeds, coriander powder, red chili powder, garam masala, and turmeric in this recipe. Feel free to adjust the spices according to your preference. Gram flour: Gram flour helps thicken the gravy and bind all the ingredients together.
How to make this recipe
Start by prepping the vegetables: Peel and chop the garlic, ginger, onions, and tomatoes. Chop or tear up the collard greens into smaller pieces. Thaw the frozen veggies. This curry can be done quickly compared to the traditional method over a stovetop. This version of instant pot saag is also a 100% vegan and gluten-free recipe. It is great when served with makki ki roti, gluten-free chapati, or any Indian bread, for that matter. It is also common to serve it with an accompaniment of sliced or chopped onion and some green chilies for some extra heat. With many health benefits, you cannot afford to miss out on this wonderful curry! Place all the vegetables one by one and add a cup of water. Mix in the gram flour. Secure the lid, seal the valve, and pressure cook for 5 minutes. As the timer expires, let the pressure release naturally for 5 minutes before releasing it manually. Open the pot and blend into smooth gravy using an immersion blender or a regular blender. Prepare to temper: Place a pan over medium-high heat and add oil. Alternatively, you could also use an instant pot in saute mode. Once the oil is hot, add cumin seeds and crushed coriander seeds, and let it sizzle. Add chopped garlic and chopped onions. Add garam masala, kasuri methi, and chili powder. Once the tempering is ready, mix in the blended saag curry. And top with vegan butter. Serve with makki roti or chapati (flatbread). Enjoy!
Uma’s tips
Add both mustard greens and collard greens for a traditional touch. Instead of Normandy vegetables, you could use spinach and other greens. Instead of gram flour, you can use cornstarch for a smoother consistency. You could use ginger garlic paste if you do not have fresh ginger and garlic. Adjust the spices according to your preference. If you need more heat, add two more green chilies to the vegetables. Garnish with a dollop of butter (vegan) or cream for added flavor and texture.
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