← Back to All Recipes

Sarson Ka Saag

सरसों का साग
Sarson Ka Saag
Prep
20 mins
Cook
45 mins
Serves
4–5

Slow-cooked mustard greens with spinach, tempered with ghee and spices — the soul of Punjabi winter cooking. Best served with makki ki roti and a dollop of white butter.

Ingredients

  • 1 large bunch mustard greens (सरसों), washed and chopped
  • 1 bunch spinach (पालक), washed and chopped
  • 1 cup bathua leaves (बथुआ) — optional
  • 2 tbsp ghee
  • 1 onion, finely chopped
  • 2 tomatoes, puréed
  • 1 tbsp ginger-garlic paste
  • 2 green chillies, chopped
  • 1 tsp cumin seeds (जीरा)
  • 1/2 tsp turmeric powder (हल्दी)
  • 1 tsp red chilli powder
  • 1 tbsp coriander powder (धनिया)
  • 2 tbsp makki ka atta (cornmeal) — for thickening
  • Salt to taste
  • White butter (सफेद मक्खन) to serve
  • Ginger juliennes for garnish

Method

  1. In a large pot, bring 3 cups water to boil. Add mustard greens, spinach, and bathua (if using). Cook covered for 10–12 minutes until the greens are soft and wilted.
  2. Drain the greens, reserving about 1/2 cup of the cooking water. Blend the greens coarsely — not too smooth, you want some texture.
  3. Heat ghee in a heavy-bottomed pan. Add cumin seeds and let them splutter. Add onion and sauté until golden brown, about 5–7 minutes.
  4. Add ginger-garlic paste and green chillies. Cook for 2 minutes until fragrant. Add tomato purée and cook until oil separates, about 8 minutes.
  5. Add turmeric, red chilli powder, coriander powder, and salt. Stir well. Add the blended greens and the reserved cooking water.
  6. Sprinkle makki ka atta over the greens, stirring continuously to avoid lumps. Simmer on low heat for 15–20 minutes — this slow cooking is what develops the depth of flavour.
  7. Serve hot topped with a generous dollop of white butter and ginger juliennes. Traditionally eaten with makki ki roti.
Other Cooks' Versions (with Notes)

Sarson Ka Saag — Punjab De Rasaney

Neelu's note: "Authentic village-style preparation. The slow-cooking over coal fire gives a smokiness that's hard to replicate on a gas stove — try adding a charcoal dhungar."

Sarson Ka Saag & Makki Ki Roti — Kabita's Kitchen

Neelu's note: "Clean, reliable recipe. Her tip about adding radish leaves is interesting — I haven't tried it but it could add nice flavour."
← Back to All Recipes