Sarson da Saag

Name: Sarson da Saag
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: punjabi
Ingredients: 500 g mustard greens (washed, thick stems trimmed, roughly chopped); 250 g spinach (washed and roughly chopped); 200 g bathua (washed and roughly chopped); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, chopped); 1 inch ginger (peeled, chopped); 5 pcs garlic (cloves, chopped); 2 pcs green chili (slit); 2 tbsp makki ka atta; 2 tbsp ghee; 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp salt; 2 cup water

RATING

4.6/5(187)

TASTE SCORE

9/10

A rustic Punjabi winter favorite made with mustard greens, spinach, and bathua, slowly cooked until silky and deeply savory. A little cornmeal gives it body, while ginger, garlic, and green chili keep the flavor bright and warming.

PREP

20m

COOK

40m

SERVES

1 KATORI

180 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Prep the greens and aromatics.
1.Wash mustard greens, spinach, and bathua very well to remove any grit.
2.Trim the thick stems from the mustard greens and roughly chop all the greens.
3.Chop the onion, tomatoes, ginger, and garlic.
4.Slit the green chilies.
TIPGrit hides in leafy greens, so rinse them in several changes of water.
boil · ~30 min
Cook the greens until soft.
1.Add mustard greens, spinach, bathua, green chilies, turmeric powder, salt, and water to a large pot.
2.Bring to a boil over medium-high heat.
3.Lower the heat, cover loosely, and cook until the greens are very soft and wilted.
4.Stir once or twice during cooking so the greens cook evenly.
mix · ~5 min
Mash the cooked greens.
Lightly cool the greens, then mash them with a hand masher or blend briefly for a coarse texture. Stir in the makki ka atta and mix well so it thickens the saag as it cooks.
TIPKeep the texture slightly coarse for an authentic village-style saag.
simmer · ~15 min
Slow cook the saag.
Return the mashed greens to low heat and cook for 12 to 15 minutes, stirring often, until the cornmeal loses its raw taste and the saag turns thick and silky.
temper · ~10 min
Make the ghee tempering.
1.Heat ghee in a pan over medium heat.
2.Add the chopped onion and cook until light golden.
3.Add ginger and garlic, then sauté until fragrant.
4.Add tomato and cook until soft and jammy.
5.Add red chili powder and mix for a few seconds.
TIPKeep the heat medium once the chili powder goes in so it colors the ghee without burning.
assemble · ~5 min
Combine the tempering with the saag.
Pour the hot onion-tomato tempering into the simmering saag and mix well. Cook for 5 more minutes so the flavors come together.
serve
Serve the sarson da saag hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Wash the greens in several bowls of water, not just under the tap, because mustard greens and bathua often hold fine grit.
2
Do not over-blend the cooked greens; a slightly coarse mash gives sarson da saag its traditional rustic texture.
3
Stir the makki ka atta in only after the greens are mashed so it disperses evenly and does not form lumps.
4
Simmer the saag gently after adding cornmeal until the raw flour smell disappears; that is the cue it is properly cooked.
5
Cook the tomato in the ghee tempering until it turns jammy and the fat starts to separate for a fuller, sweeter finish.
6
If the saag thickens too much as it sits, loosen it with a splash of hot water while reheating and simmer briefly.
7
Sarson da saag tastes even better the next day after the greens and tempering have had time to meld.