Recipe

Sarson Ka Saag​

Traditional Punjabi Mustard Greens

Few dishes capture the warmth of Punjabi home cooking quite like sarson ka saag. Made with mustard greens, spinach, ginger, garlic, and traditional spices, this hearty preparation is especially popular during the winter months.

The greens are cooked until tender, blended to a rustic consistency, and finished with a fragrant tadka. Serve with makki di roti for a classic combination that brings seasonal ingredients and traditional flavours to the table.

Ingredients

  • 4 cups mustard greens, washed and chopped
  • 2 cups spinach, washed and chopped
  • 1–2 green chillies
  • 1 tablespoon grated ginger
  • 4 garlic cloves
  • 1 small onion, chopped
  • 1 medium tomato, chopped
  • 1 tablespoon maize flour, optional, for thickening
  • 2 tablespoons mustard oil or ghee, divided
  • 1/2 teaspoon red chilli powder, optional
  • Salt to taste
  • Water as needed

Method

  1. Wash the greens: Clean the mustard greens and spinach thoroughly and chop them into manageable pieces.
  2. Cook until tender: Place the greens in a pot with the ginger, green chillies, and a little water. Cover and simmer until thoroughly tender.
  3. Blend the greens: Allow them to cool slightly, then blend to a coarse or smooth consistency according to preference. Stir in maize flour if using.
  4. Prepare the tadka: Heat mustard oil in a separate pan. Add chopped onion and garlic and cook until lightly golden. Add tomato and cook until soft.
  5. Combine and simmer: Add the cooked greens, salt, and optional chilli powder. Simmer for 10–15 minutes, stirring occasionally.
  6. Serve hot: Finish with a small spoonful of ghee if desired. Serve with makki di roti.

Tips for Traditional Sarson Ka Saag

  • Combining spinach with mustard greens gives a balanced texture and flavour.
  • Cook the greens until tender before blending.
  • If using mustard oil, heat it appropriately before adding the tadka ingredients.
  • Adjust the thickness with small amounts of hot water.

Serving idea: Pair with makki di roti, sliced onion, and a little butter for a traditional Punjabi meal.