Winter Special- Sarson ka Saag

Sarson ka Saag is a traditional Punjabi dish made from mustard greens and other leafy vegetables, slowly cooked to perfection and flavored with aromatic spices and ghee. A winter specialty, it is rich in nutrients, especially iron and vitamins, and is loved for its hearty, earthy taste. Traditionally served with Makki ki Roti (corn flatbread) and a dollop of fresh butter, this dish embodies the rustic flavors of North India and is a staple of Punjabi cuisine. Its warm, wholesome flavors make it a comfort food that is both nourishing and satisfying.

Ingredients (Serves 4-5)

For the greens:

Mustard greens (Sarson) – 500 g
Spinach (Palak) – 250 g
Bathua (optional) – 100 g
Green chili – 2–3
Ginger – 1-inch piece
Garlic – 4–5 cloves

For tempering / tadka:

Ghee – 2–3 tablespoons
Onion – 1 medium, finely chopped
Garlic – 3 cloves, finely chopped
Ginger – 1-inch piece, finely chopped
Green chili – 1–2, finely chopped
Tomato – 1 medium, finely chopped (optional)
Red chili powder – ½ teaspoon
Salt – to taste

Other:

Water – as needed
Maize flour (Makki ka atta) – 2 tablespoons

Instructions

# Prepare the greens

Wash all the greens thoroughly to remove dirt and grit.

Chop them roughly into smaller pieces.

# Boil the greens

In a large pot, add the chopped greens, 2–3 chopped green chilies, chopped ginger, garlic, and a little water.

Boil until the greens are soft (about 20–25 minutes).

Once done, let it cool slightly and then blend or mash the mixture to a coarse puree. Traditionally, a mortar and pestle is used for a rustic texture.

# Cook the saag

Transfer the mashed greens back to the pot.

Add 2 tablespoons of maize flour (makki ka atta) and mix well; this thickens the saag.

Cook on low heat for 10–15 minutes, stirring occasionally. Add water if needed to adjust consistency.

# Prepare the tempering (Tadka)

Heat ghee in a small pan.

Add chopped onions and sauté until golden brown.

Add garlic, ginger, and green chilies. Sauté until fragrant.

Add chopped tomato (if using) and cook until soft.

Add red chili powder and salt.

# Combine and simmer

Pour the prepared tadka into the cooked saag.

Mix well and simmer on low heat for another 5–10 minutes so all the flavors blend together.

# Serve

Serve hot, traditionally with Makki ki Roti (corn flatbread) and a dollop of fresh white butter.

Garnish with a little extra ghee on top if desired.