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This slow cooker saag recipe is incredible. It’s so rich, buttery and delicious that you’ll forget you’re eating vegetables. Seriously. It’s THAT good. This recipe is the real deal. It’s how this popular Indian dish should be made. This isn’t just any saag, it’s Sarson ka Saag.
A little background on this dish – Saag just means pureed greens, so when you order this dish in a restaurant, chances are that it’s slightly different at each place. Some will add kale, broccoli, even brussels sprouts to their saag (I’ve even made saag using foraged ramps also known as wild leeks). Many make “Palak Saag” which is saag made with spinach. My favorite saag is authentic Punjabi saag or “Sarson ka Saag” which translates to “saag made with mustard greens.” This Punjabi saag is typically made with mustard greens, some spinach and lots and lots of ghee. There’s no negotiating on the ghee. It’s essential.
This Saag recipe is right up there in awesomeness with my Paleo Butter Chicken. The best part about this traditional recipe is that I didn’t have to “make it Paleo.” It’s Paleo by default.
What I love about this Sarson ka Saag is that it’s so thick and luxurious. Some of you may be wondering if you can make this saag using just spinach – don’t do it. Using spinach alone will make for a thinner saag. The mustard greens thicken it up and make for much better texture. I use an equal portion of mustard greens and spinach but you can add more mustard greens if you prefer.
Saag is traditionally eaten with Makki ki Roti aka a flatbread made with corn. I like eating this saag with my Spicy Indian Flatbread but you can also use my Paleo Naan or Paleo Roti recipes.
Once the saag is ready, you can mix in some paleo paneer, meat or potatoes at the end if you’d like. Just don’t forget to serve it with a dollop of ghee on top!
Sarson ka Saag (Slow Cooker)
Sarson ka Saag (Slow Cooker)
4.69 from 19 reviews
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Ingredients
- 2 tablespoons ghee
- 1 red onion finely chopped
- 2- inch knob ginger minced
- 2 heaping tablespoons or 7 cloves garlic minced (I use my garlic press)
- 1-2 Serrano peppers minced (remove seeds/rib if you don’t like it spicy!)
- 2 teaspoon salt adjust to taste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric
- ½ teaspoon Kashmiri chili powder use less if using cayenne
- ½ teaspoon freshly ground black pepper
- 1 pound 16 ounces fresh baby spinach (large container), rinsed
- 1 pound 16 ounces chopped mustard leaves (stem removed), rinsed
add later:
- 1 tablespoon ghee
- 1 teaspoon garam masala
- Pinch of kasoori methi aka fenugreek leaves
- ghee
Instructions
Add 2 tablespoons ghee, onion, ginger, garlic, Serrano pepper, and spices to your crock pot. Set on high for 1 hour.
While that’s cooking, grab a very large pot. Add the mustard and spinach leaves to the large pot – then fill with water (do not put lid on pot!*).
See AlsoThese 5 saag (leafy vegetables) can help lose weight in winters | The Times of IndiaPalak Paneer vs Saag Paneer (Key Differences to Know!) - Foodess15 Reasons Why Spinach Is Called A Superfood - PharmEasy BlogThe Best Palak Paneer/Saag Paneer And A Guide to Paneer | linkinbio | Nik Sharma CooksBring the pot to a boil and cook for 5 minutes. Drain leaves and let them cool.
Once cool, place leaves in a blender and blend to your desired consistency (add a little water as needed to help you blend).
Place the blended leaves into your crock pot, reduce heat to low, put lid on and cook for 2 hours.
After 2 hours, add 1 tablespoon ghee, garam masala and pinch of kasoori/fenugreek leaves. Mix well and let this cook for another hour on low.
Serve this saag with a heaping spoonful of ghee on top!
Notes
The reason you don’t want to place a cover on the pot while boiling the greens is because doing so will cause the pretty green color to fade.
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just for fun, here is a photo from 2014:
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About Ashley
Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.
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Comments
Tanuka Ghoshal says
Can this be made in the instant pot on the slow cooker setting? I do not own a crockpot.
Reply
Ashley - My Heart Beets says
Hi Tanuka, I have a few instant pot recipes on my blog that you can try! Here is my instant pot saag recipe and here’s my instant pot palak paneer recipe.
Reply
Supreet Kaur says
Hi! I’m sorry but this this recipe is nowhere close to Sarson ka saag. Firstly, the proportion is incorrect. Secondly, more than half of the ingredients are never ever put in saag.
The correct portion and ingredients are:
2 lbs curly mustard leaves
1/2 lbs spinach
1/2 lbs bathua/ Chenopodium (English name)
Ginger
Garlic
Green chillies
Salt
Ghee
Alhan (cornmeal/ makki ka atta)
Red chilli powderIngredients that are never added saag:
Coriander powder
Cumin powder
Haldi
Garam masala
Kasoori methiReply
My Heart Beets says
Thanks for sharing… hopefully my method/timings will be helpful with your recipe.
Reply
rudi boaz says
I had an unreasonable amount of feral spinach in my flowerbeds. add to this chard, tatsoi and arugula, sub coconut cream for the ghee, and it’s yard to table vegan. you’re right tho, while incredible with the coconut, it’s better with ghee. next round, with fresh peas.
Reply
My Heart Beets says
that’s awesome!! yard to table lol – love it!
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Jimny Crumples says
Fantastic stuff! Roughly how many of those full bowls will the recipe make? I want to feed twenty people. Thank you.
Reply
LL says
Hi Ashley! Could you give me an estimate for how many people this will serve? Or approximately how many cups it makes? Thanks!
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suzanne says
HI there- Is this similar to Palak Paneer? My kids are dying for me to make that!
Reply
My Heart Beets says
Hi Suzanne! Yes it is 🙂 For palak paneer just use all spinach (instead of spinach and mustard greens) and add some fried paneer at the end! You can also add a bit of heavy cream to make it more restaurant like if you prefer 🙂
Reply
Kate says
What do you usually eat this with?
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My Heart Beets says
Traditionally, this is served with makki ki roti (corn roti) but you can eat it with anything – basmati rice or roti or naan.
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