Sarson da Saag

Sarson da Saag

Sarson da Saag

Veg

Slow-cooked mustard and spinach greens — bundles of fresh sarson (mustard greens) and palak (spinach), sometimes mixed with bathua (chenopodium) and radish leaves, pressure-cooked or slow-cooked for hours until completely broken down into a thick, coarse, dark-green mass, then tempered with ghee, garlic, and red chilli. Finished with makhan (white butter) at the table. Eaten with makki di roti — the two are inseparable. The definitive winter preparation of the entire North Indian plains and hills, peaking in Punjab, Haryana, Jammu, and Himachal.

Cuisines

Haryanvi Himachali Punjabi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

500 grams mustard greens (sarson)
250 grams spinach (palak)
100 grams bathua (chenopodium)
2 tablespoons cornmeal (makki ka atta)
2 tablespoons ghee
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch ginger, grated
2 green chilies, finely chopped
1 teaspoon red chili powder
1 teaspoon turmeric powder
— salt to taste
— water as needed

Instructions

  1. 1 Wash the mustard greens, spinach, and bathua thoroughly under running water.
  2. 2 Chop the greens roughly and set aside.
  3. 3 In a large pot, bring water to a boil and add the chopped greens.
  4. 4 Cook the greens for about 10-15 minutes until they are tender.
  5. 5 Drain the greens and let them cool slightly, then blend them into a coarse paste.
  6. 6 In a separate pan, heat ghee and add the chopped onions. Sauté until they are golden brown.
  7. 7 Add minced garlic, grated ginger, and chopped green chilies to the pan and sauté for another 2 minutes.
  8. 8 Stir in the red chili powder, turmeric powder, and salt.
  9. 9 Add the blended greens paste to the pan and mix well.
  10. 10 Sprinkle cornmeal over the mixture and stir to combine.
  11. 11 Cook the saag on low heat for about 15-20 minutes, stirring occasionally.
  12. 12 Adjust the consistency with water if needed and cook until the saag thickens.
  13. 13 Serve hot with a dollop of ghee on top.

Tips

For a richer flavor, add a spoonful of butter while serving. Pair with Makki di Roti for an authentic experience.