Sarson Ka Saag

Ingredients for Sarson ka Saag

Leafy Greens

• Mustard greens (sarson)
• Spinach (palak)
• Bathua (optional)

Other Ingredients

• Onion, tomato, ginger, garlic, green chilli
• Makki ka atta (cornmeal) for thickening
• Ghee or white butter

Step-by-Step Recipe

Step 1 – Clean & Cook the Greens

Thoroughly wash all greens. Blanch or pressure-cook with a little water, ginger, garlic and green chillies until soft.

Step 2 – Mash & Add Makki ka Atta

Coarsely mash or pulse the cooked greens. Add a spoonful of makki ka atta to the hot saag and simmer to thicken—this gives the characteristic texture.

Step 3 – Prepare Tadka (Onion, Tomato, Spices)

Sauté chopped onion in ghee until golden, add tomato, cook till oil separates. Add spices and pour this tadka into the saag.

Step 4 – Combine & Simmer

Mix the tadka into the saag and simmer on low for 10–15 minutes. Adjust salt and butter before serving.

Serving Suggestions

• Serve hot with Makki ki Roti.
• Top with a generous dollop of white butter or ghee.
• Serve with jaggery, sliced raw onions and lassi or chaas on the side.

Tips for Perfect Sarson ka Saag

• Ratio of greens: roughly 2 parts mustard greens to 1 part spinach gives a balanced flavour.
• Slow-cook on low heat for the best earthy taste.
• Keep the texture slightly coarse—don’t over-blend.

Variations of Saag

• Palak Saag (spinach-focused version).
• Mixed Saag without bathua for a milder flavour.
• Quick Saag in Instant Pot for time-saving.

FAQs About Sarson ka Saag

• Can I make it without bathua? Yes — it’s optional and the saag remains authentic.
• How long should it be cooked? Greens usually cook in 10–15 minutes; simmer after combining for 10–15 mins.
• Can it be frozen for later use? Yes — cool fully and freeze in airtight containers for up to 2 months.

Conclusion: Sarson ka Saag is a soulful winter delight —nutritious, rustic, and comforting. Pair it with Makki ki Roti, butter and jaggery for an authentic Punjabi experience.