Sarson Ka Saag

Sarson ka Saag is an iconic Punjabi winter delicacy made from a nourishing blend of fresh mustard greens, spinach, and other seasonal leafy vegetables, slow-cooked with aromatic spices until rich and flavorful. The saag is traditionally thickened with maize flour, giving it a hearty texture and rustic character. Celebrated for its earthy taste and comforting warmth, this beloved dish is served piping hot with a generous dollop of homemade white butter or ghee and paired with Makki di Roti, a rustic flatbread made from maize flour. Together, they create one of Punjab’s most cherished and quintessential culinary experiences.

Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Cooking Method: Sauteing, Simmering

Cuisine: Indian, Punjab

Courses: Breakfast, Dinner, Lunch

Difficulty: Intermediate

Description

Sarson ka Saag is an iconic Punjabi winter delicacy made from a nourishing blend of fresh mustard greens, spinach, and other seasonal leafy vegetables, slow-cooked with aromatic spices until rich and flavorful. The saag is traditionally thickened with maize flour, giving it a hearty texture and rustic character. Celebrated for its earthy taste and comforting warmth, this beloved dish is served piping hot with a generous dollop of homemade white butter or ghee and paired with Makki di Roti, a rustic flatbread made from maize flour. Together, they create one of Punjab’s most cherished and quintessential culinary experiences.

Ingredients

Preparing the Greens

500 gm Mustard greens (Sarson), thoroughly washed and chopped
250 gm Spinach leaves (Palak), thoroughly washed and chopped
1 cup Bathua (Jilmil) leaves (optional), thoroughly washed and chopped
1 piece Ginger, chopped
5 cloves Garlic, chopped
4 Green chillies, chopped
Salt to Taste
2 tbsp Maize flour (Makki ka atta)
1 Tomato Cut into pieces (Optional)
75 gm Butter (cut into pieces)

For the Tempering (Tadka)

2 tbsp Ghee (Clarified butter)
1 Onion medium, finely chopped
4 cloves Garlic, finely chopped
1 inch Ginger, finely chopped

Instructions

1
Cook the Greens
1. Combine the chopped mustard greens, spinach, ginger, garlic, green chillies, salt, and water in a pressure cooker.
2. Close the lid and pressure cook over medium heat for 4 whistles (or until the leaves turn completely soft and mushy).
3. Allow the steam to release naturally before opening the lid.
2
Mash and Thicken
1. Let the cooked mixture cool slightly.
2. Use a hand-held wooden churner (mathani) or pulse briefly in a blender to create a coarse, textured puree. Do not blend it into a completely smooth paste.
3. Transfer the mashed greens back into the pot over low heat.
4. Sprinkle 2 tablespoons of maize flour (makki ka atta) into the greens. Stir vigorously to avoid lumps.
5. Simmer for 5–8 minutes until the raw taste of the flour disappears and the saag thickens evenly.
3
Prepare the Tadka (Tempering)
1. Heat 2 tablespoons of ghee in a separate large pan or kadhai over medium heat.
2. Add a pinch of hing, followed by the chopped garlic, ginger, and onions.
3. Sauté until the onions turn a rich golden brown.
4. If using tomatoes, add them now along with the red chilli powder. Cook until the tomatoes turn soft and mushy and the oil starts to separate.
4
Combine and Finish
1. Pour the thickened greens into the pan containing your prepared tadka.
2. Mix thoroughly and let the mixture simmer together on low heat for another 4–5 minutes so the flavors integrate beautifully.
3. Turn off the heat. Your authentic Sarson ka Saag is ready.
4. Serve with butter pieces top of the Saag.

Read it online: https://indiafoodz.com/recipe/sarson-ka-saag/