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.Print
- 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 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!*).
- Bring 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!
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.
just for fun, here is a photo from 2014:
Like Indian food? Then be sure to check out my Paleo Indian eCookbook: South Asian Persuasion! It has 100+ Paleo Indian Recipes (gulab jamun, anyone?) 🙂