SARSON DA SAAG

Sarson da Saag is a timeless Punjabi winter classic made from a wholesome blend of mustard greens (sarson), spinach (palak) and bathua. Slow-cooked to creamy perfection with aromatics like ginger, garlic and green chillies, this rustic saag carries a deep, earthy flavour that warms you from within. Traditionally paired with Makki di Roti, a dollop of homemade white butter and jaggery on the side, this dish is more than just comfort food — it’s a celebration of Punjab’s seasonal produce and farm-fresh winter harvests. Rich in iron, fibre and antioxidants, Sarson da Saag is nourishing, hearty and rooted in regional tradition, making it a beloved dish during the colder months.

Preparation time: 15 minutes
Cook time: 30 minutes
Serves: 4 persons

Ingredients

200 g mustard greens (sarson)

50 g spinach (palak)

50 g chenopodium (bathua)

25 g fenugreek leaves (methi)

25 g radish greens (mooli ke patte)

¼ cup chopped radish

2 green chillies

1″ piece ginger

2 onions, finely chopped

2 tbsp finely chopped garlic

1 tbsp finely chopped ginger

2 tbsp maize flour

Salt to taste

4 tbsp ghee

For tempering:

2 tbsp ghee

1 tbsp Kashmiri red chilli powder

Method

Pluck, roughly chop and wash all the greens thoroughly. Chop the onion, garlic and ginger.

Add the greens to a pressure cooker along with salt, ginger, green chillies and radish.

Pressure-cook until soft. Once cooled, blend into a coarse purée.

Heat 4 tbsp ghee in a pan. Sauté the garlic until the raw aroma disappears, then add the onions and sauté until translucent. Lastly, add the ginger and cook for a few seconds.

Add the maize flour and sauté well.

Add the blended purée, adjust salt and cook on a low flame for 5–7 minutes.

Prepare the tempering: heat ghee, add red chilli powder and pour it over the saag.

Serve hot with Makki di Roti, homemade white butter and salad.