Sarson Ka Saag Recipe
A classic Punjabi winter dish of mustard greens slowly cooked with spinach, aromatics and a rustic maize-flour finish.
Ingredients for Sarson Ka Saag
- 750 g mustard greens (sarson), cleaned and chopped
- 250 g spinach, chopped
- 2 green chilies
- 1 tbsp ginger, chopped
- 5 garlic cloves
- 2 tbsp maize flour (makki atta)
- 1 medium onion, finely chopped
- 2 tbsp ghee
- Salt to taste
- Makki di roti for serving
How to Make Sarson Ka Saag
- Wash the mustard greens and spinach thoroughly and chop them roughly.
- Cook the greens with green chilies, ginger, garlic, salt and a small splash of water until very soft.
- Mash or blend the cooked greens to a coarse texture.
- Stir in maize flour and simmer on low heat until the saag thickens.
- Fry onion and a little garlic in ghee until golden, then pour the tempering over the saag.
- Serve hot with makki di roti and a small spoon of ghee.
Helpful Notes for Sarson Ka Saag
Read the full method before starting, measure the ingredients, and complete any chopping, soaking or marinating first. This makes Sarson Ka Saag easier to cook and helps every stage finish at the right time.
Wash, cut and measure the vegetables before heating the pan so they cook evenly. Toast whole spices briefly in oil, add delicate vegetables later, and avoid overcooking so colour and texture remain appealing.
Cool leftovers promptly and refrigerate them in a covered container. Reheat gently, adding only a small splash of water so the vegetables do not become watery.
Sarson Ka Saag Cooking Tips
- Wash and prepare the vegetables before heating the pan so they cook evenly.
- Toast whole spices briefly in oil to release their aroma before adding other ingredients.
- Avoid overcooking fresh vegetables so their colour and texture remain appealing.
Questions About Sarson Ka Saag
Can I adjust the spice level?
Yes. Reduce or increase the chilli to suit your household, while keeping the other spices in balance so the dish remains aromatic.
What should I do before I start cooking?
Read the full method once, measure the ingredients, and prepare any chopped items first. This makes the steps easier to follow and helps the dish cook evenly.