• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Herbivore Cucina

  • Recipe Index
  • Indian
  • Instant Pot
  • Air-Fryer
  • International
  • Cakes & Bakes
  • More..
    • Featured
menu icon
go to homepage
  • About Me
  • Recipe Index
  • Instant Pot
  • LTK Shop
    • Amazon Store
  • Contact
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipe Index
    • Instant Pot
    • LTK Shop
      • Amazon Store
    • Contact
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Indian

    Published: Mar 21, 2017 · Modified: Mar 10, 2022 by Smruti · This post may contain affiliate links · Leave a Comment

    Three step Slow Cooker Sarson da Saag

    A three step recipe to make a traditional Indian curry in a Slow Cooker. A perfect blend of greens, flavors and taste, this Sarson da Saag recipe is a keeper!



    Last year I got my slow cooker. Initially I was not confident about using it. Over the last couple of months I made a TON of food in it and now I am loving this completely!

    I first made Dal Tadka in this cooker and it turned out amazing. Then I tried out Sarson da Saag, an Indian curry made from Mustard Greens, Radish and Spinach leaves. The result was perfectly creamy curry that takes just three steps to make. 

    One of the most famous curries from Northern India, this Saag is best made in a claypot and cooked on slow flame for a long time. The slow cooker helps to make the curry on a very low temperature for several hours, without having to bother about stirring it or taking care it does not burn or stick to the base. 

    I made this curry over the last weekend and finally shot it too. Though I expected the color to fade completely, I was glad it was not totally faded. The vegetables cooked in about 4 hours and then I cooked them for another hour. 

    Served with freshly made Makai Roti and a simple salad of onions and tomato, we had a PERFECT dinner! I topped it with a teaspoon of Amul butter and it added SO much flavor to the saag. 

    This dish is only made in winters in India, because that is the only time we get mustard greens there. It is so amazing to see the greens in the Farmer's Market right in the middle of March. The freshness of the leaves from the market adds to the great flavor and color of the dish. The best part is that I got the greens and other ingredients in the morning, washed and cooked them for the next few hours and had an amazing dinner on Sunday!

    Last week I got the mustard leaves and made this one. Now I am hoping I can lay my hands on some more this weekend and make a Paneer Saag or Chole Saag recipe. Every weekend I see fewer vendors selling these greens now. And of course, I cannot wait to go back to India this winter and enjoy the authentic Saag, without having to make it :p


    Variations


    I used the ingredients as mentioned below. A lot of people add bathua to the saag too. If you can get it, add it. I did not find it in the market and left it out. Plus, if you cannot get radish leaves, you can skip them too. The other ingredients should be pretty easy to get.  

    Plus, I added just ghee in the crockpot and later. If you like butter better, add that. And if you are making a vegan version, substitute with any vegetable oil. And last of all, the flavor deepens when the Saag is left for a few hours after cooking. That is the reason that Saag tastes much better the next day! 

    Ingredients

    Mustard leaves/ Sarson 1 bunch

    Spinach leaves/ Palak ½ bunch

    Radish leaves/ Mooli ke patte ½ bunch

    White radish 2-3 inches piece

    Onions 3 medium diced

    Tomatoes 2 medium diced

    Ginger 1 inch piece diced

    Green chilli 2-3 diced

    Garlic 5-6 pods diced

    Jeera 1 tsp

    Red Chilli Powder 1 tsp

    Asafoetida a pinch

    Maize flour/makai aata as required

    Ghee 4 tbsp

    Salt 1 ½ tsp

    Method

    Wash and chop all the greens and set aside. In the slow cooker add all the leaves, radish, two onions, tomatoes, ginger, garlic and chilli. 

    Mix well and add red chilli powder, asafoetida, salt and one tablespoon ghee. Also add 3 cups water and mix well. Slow cook on high for four hours. The greens will cook well and the other ingredients should be soft too. 

    Cool and blend to a smooth paste adding in the maize flour. Transfer to the slow cooker and cook on high for an hour. 

    When ready to serve, heat the remaining ghee in a pan and jeera seeds. Once the seeds pop, saute the remaining one diced onion. Add it in the saag and mix well. 

    Serve with chopped onions, chopped green chilli, a dollop of butter and freshly prepared Makai Roti.

    « Japchae | Korean Stir-Fry Noodles
    Kesar Kheer | Saffron Rice Pudding »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Smruti headshot

    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

    Learn more about me →

    Holi Recipes

    • Thandai Masala Recipe | Thandai Powder
    • Rose Shrikhand Popsicles
    • Rose Thandai
    • Thandai Ice Cream
    • Baked Thandai Gujiya
    • Thandai | Spiced Milk Drink

    Popular Recipes

    • Air Fryer Noodles
    • Papdi Chaat Dip
    • Rose Boba (Bubble) Tea
    • Air Fryer Handvo
    • Instant Rose Peda
    • Instant Pot Tom Yum Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact
    • About Me
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Herbivorecucina.com