Indian · main
Sarson ka Saag
Sarson ka Saag reads richness 6.1, allium 4.4 and heat 3.2 on Palate's 0–10 flavor X-ray — a Indian main, about 50 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.0 / 10
- Sweet & Fruity — 3.9 / 10
- Sour & Bright — 3.2 / 10
- Bitter & Earthy — 1.8 / 10
- Rich & Fat — 6.9 / 10
- Aromatic & Spice — 5.0 / 10
The measured notes (of 18)
Richness 6.1 · Allium 4.4 · Heat 3.2 · Sweetness 3.1 · Salinity 2.7 · Umami 2.7 · Nutty 2.6 · Sourness 2.6 · Fruity 2.5 · Citrus 2.0 · Warm Spice 1.8 · Bitterness 1.5 · Herbaceous 1.4 · Earthy 1.4 · Floral 1.0
What's in it (11)
- 2 lbs mustard greens
- 1/2 lb spinach
- 1 large onion, chopped
- 6 cloves garlic
- 1 inch ginger
- 2 green chilies
- 2 tbsp cornmeal
- 4 tbsp ghee
- 2 tbsp butter
- salt to taste
- 1 tbsp jaggery
Time & effort: about 50 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 78.4 kcal, 2.4 g protein, 5.2 g fat, 6.9 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Pressure-cook mustard greens and spinach with onion, ginger, garlic, and chili until very soft, then blend coarsely.
- Stir in a tablespoon of cornmeal to thicken, add jaggery, and simmer until creamy.
- Finish with a generous amount of ghee and serve with makki di roti and white butter.
Dishes with a similar flavor shape
- Menemen — Turkish
- Fërgesë Tirane me Gjizë (Peppers and Curd in the Pan) — Albanian
- Sarson ka Saag with Makki di Roti — Indian · Punjab
- Kuru Fasulye (Dried Bean Stew) — Turkish
- Palak Paneer — Indian
Keep reading: what richness, allium, heat mean in the flavor lexicon · the world's cuisines, by flavor.
See how this dish fits your palate — take the short taste test →
Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.