Sarson ka saag is very popular recipe in North India, Generally prepared during winter season.
- Traditional Punjabi Sarson ka Saag recipe – a comforting and wholesome winter dish made from mustard greens and other leafy vegetables.
Ingredients:
For the saag:
500g sarson (mustard greens) – cleaned and chopped
250g palak (spinach) – cleaned and chopped
100g bathua (optional but traditional)
2-3 green chilies – chopped
1 medium onion – chopped (optional)
1-inch piece of ginger – chopped
4-5 garlic cloves – chopped
2 tbsp makki ka atta (maize flour) – for thickening
Salt to taste
Water as needed
For the tempering (tadka):
2 tbsp ghee or mustard oil
1 medium onion – finely chopped
4 garlic cloves – sliced
1 dry red chili (optional)
Pinch of hing (asafoetida)
Instructions:
Boil the greens:
In a large pot or pressure cooker, combine sarson, palak, bathua, green chilies, ginger, and garlic.
Add about 1 to 1.5 cups water and a little salt.
Cook until soft (1 whistle in pressure cooker or 20–25 minutes in a covered pot).
Let cool slightly, then blend the cooked greens to a coarse or smooth texture (as preferred).
Thicken the saag:
Return the blended greens to the pot.
Stir in makki ka atta to thicken, simmer for 10–15 minutes, stirring often.
Prepare the tadka:
In a pan, heat ghee or mustard oil.
Add hing, garlic, onion, and red chili.
Fry till golden brown, then pour over the saag and mix well.
Serve hot with makki ki roti, a dollop of butter, and green chillies on the side.
