Sarson Ka Saag Recipe

Here’s a traditional Punjabi recipe for Sarso Ka Saag, a classic winter dish made from mustard greens. This hearty, flavorful dish pairs perfectly with Makki Ki Roti (corn flatbread).

Ingredients

For the Saag:

• 500g mustard greens (sarson)
• 250g spinach (palak)
• 100g bathua (wild spinach, optional but traditional)
• 1 small bunch of radish leaves (optional, adds authenticity)
• 2-3 green chilies, chopped
• 1-inch piece of ginger, chopped
• 5-6 garlic cloves
• 2 medium tomatoes, chopped
• 1-2 green chilies (adjust to taste)
• Salt to taste
• 2-3 cups water

For Tempering (Tadka):

• 2 tbsp ghee or mustard oil (for authentic flavor)
• 1 medium onion, finely chopped
• 1-inch ginger, julienned
• 4-5 garlic cloves, minced
• 1/2 tsp red chili powder
• 1 tsp garam masala

Optional Ingredients:

• 2 tbsp maize flour (makki ka atta) for thickening
• Butter or fresh cream (for garnish)
• Fresh coriander leaves, chopped

Instructions

1. Prepare the Greens:
• Wash and chop the mustard greens, spinach, bathua, and radish leaves.
• Add them to a large pot along with green chilies, ginger, garlic, and tomatoes. Add salt and 2-3 cups of water.
• Cook on medium heat until the greens are soft and mushy. This can take 30-40 minutes. For a shortcut, you can pressure cook the greens for 3-4 whistles.

2. Mash the Greens:
• Once the greens are tender, use a hand masher to mash the mixture until it reaches a slightly coarse texture.
• Add maize flour to the mashed greens and cook for another 10-15 minutes, stirring frequently to avoid sticking. This will thicken the saag and give it a traditional texture.

3. Prepare the Tempering (Tadka):
• In a separate pan, heat ghee or mustard oil. Add chopped onions and cook until golden brown.
• Add julienned ginger, minced garlic, and sauté until the raw aroma disappears.
• Add red chili powder and garam masala, and cook for another minute.

4. Combine and Simmer:
• Pour the tadka over the saag and mix well. Simmer on low heat for another 10-15 minutes to let the flavors meld together.

5. Serve and Garnish:
• Top with a dollop of butter or fresh cream and sprinkle with chopped coriander leaves.
• Serve hot with Makki Ki Roti (corn flatbread) and jaggery (gur) for a traditional Punjabi experience.

Enjoy this hearty and authentic Sarso Ka Saag!

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