Sarson ka Saag Recipe – Authentic Punjabi Style

Sarson ka Saag is a traditional Punjabi dish made with mustard greens and other leafy vegetables, slow-cooked with spices and served with Makki ki Roti. It’s a winter delicacy that is packed with nutrients and rich flavors.

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Ingredients:

For the Saag (Green Puree):

• 250g mustard greens (Sarson ke Patte)
• 150g spinach (Palak)
• 50g bathua (optional, adds extra flavor)
• 2 green chilies (roughly chopped)
• 1-inch ginger (grated)
• 5-6 garlic cloves
• ½ teaspoon turmeric powder
• ½ teaspoon salt
• 1½ cups water

For the Tempering (Tadka):

• 2 tablespoons ghee or mustard oil
• 1 teaspoon cumin seeds (Jeera)
• 1 pinch of asafoetida (Hing)
• 1 medium onion (finely chopped)
• 2 tomatoes (pureed)
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 1 tablespoon maize flour (Makki ka Atta) – helps thicken the saag
• Salt to taste

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Instructions:

Step 1: Preparing the Saag

1. Wash and clean the mustard greens, spinach, and bathua thoroughly in water.
2. Roughly chop them and add to a deep pan with 1½ cups of water, turmeric powder, salt, and green chilies.
3. Cover and cook on low-medium heat for about 25-30 minutes until the greens are soft and tender.
4. Once cooked, let it cool slightly and blend it using a hand blender or mixer until you get a coarse, thick puree.

Step 2: Making the Tempering (Tadka)

5. Heat 2 tablespoons ghee or mustard oil in a pan. Add cumin seeds and let them splutter.
6. Add a pinch of hing, followed by finely chopped onions. Sauté until onions turn golden brown.
7. Add grated ginger, garlic, and cook for another minute.
8. Stir in pureed tomatoes and cook until the oil starts separating.
9. Add red chili powder, coriander powder, and garam masala. Cook for 1-2 minutes.

Step 3: Combining Everything

10. Pour the prepared saag (green puree) into the tempering. Mix well.
11. Add 1 tablespoon maize flour (makki ka atta) to thicken the saag and cook on low heat for 10-12 minutes, stirring occasionally.
12. Adjust salt and spice levels as per taste.

Step 4: Serving

13. Serve hot with a dollop of butter or fresh cream on top.
14. Pair with Makki ki Roti, jaggery (Gur), and buttermilk (Chaas) for an authentic Punjabi experience!

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Pro Tips for Best Sarson ka Saag:

✅ Always use a mix of greens like mustard, spinach, and bathua for an authentic taste.
✅ Cook on low flame for a longer time for a rich, deep flavor.
✅ Maize flour helps thicken the saag and adds a rustic texture.
✅ Mustard oil or ghee enhances the aroma and taste.

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Enjoy this delicious, healthy, and traditional Punjabi Sarson ka Saag in winter and savor its authentic flavors! 😋