Sarson ka Saag (Slow Cooker)

Prep Notes

If using kale for your greens, boil for 10 minutes instead of 10.

Cooking Time

4 hours


a lot!


•2 tablespoons grass-fed ghee

•1 red onion, finely chopped

•2-inch knob ginger, minced

•2 heaping tablespoons or 7 cloves garlic, minced (I used 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 powder

•½ teaspoon Kashmiri chili powder (or a mixture of paprika and cayenne pepper – about 3 parts paprika to 1 part cayenne.)

•½ teaspoon freshly ground black pepper

•1 pound (16 ounces) fresh baby spinach (large container), rinsed  (You may also use other greens you have on hand).

•1 pound (16 ounces) chopped mustard leaves (stem removed), rinsed (I advise to NOT switch out the mustard greens. Necessary for taste!)

add later:

•1 tablespoon grass-fed ghee

•1 teaspoon garam masala (or make your own here)

•Pinch of kasoori methi (aka fenugreek leaves) or celery leaves

•grassfed ghee


1.Add 2 tablespoons ghee, onion, ginger, garlic, Serrano pepper, and spices to your crock pot. Set on high for 1 hour.

2.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!*).

3.Bring the pot to a boil and cook for 5 minutes. Drain leaves and let them cool.

4.Once cool, place leaves in a blender and blend to your desired consistency (add a little water as needed to help you blend).

5.Place the blended leaves into your crock pot, reduce heat to low, put lid on and cook for 2 hours.

6.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.

7.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.

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.

Many make “Palak Saag” which is saag made with spinach.  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.

Saag is traditionally eaten with Makki ki Roti aka a flatbread made with corn. Try eating this saag with Spicy Indian Flatbread but you can also use  Paleo Naan or Paleo Roti recipes.

I made mine with kale instead of spinach, red peppers, and a smidgen of the cayenne, as I don't like things too spicy.  I also added about 3 tablespoons of garlic coconut aminos, and put in about 10 cloves of garlic.  I love garlic! However, my saag still turned out wonderful, regardless of embellishments!