Sarson Ka Saag

Name: Sarson Ka Saag
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: punjabi
Ingredients: 500 g mustard greens (washed well, roughly chopped); 250 g spinach (washed well, roughly chopped); 150 g bathua (washed well, roughly chopped); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, chopped); 1 inch ginger (peeled and chopped); 5 pcs garlic (cloves, chopped); 2 pcs green chili (slit); 2 tbsp maize flour; 1 tbsp ghee; 0.5 tsp cumin seeds; 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 comforting Punjabi winter classic made with mustard greens, spinach, and a little bathua for depth. Slow-cooked with ginger, garlic, onion, and green chili, this saag turns silky, earthy, and deeply satisfying.

PREP

20m

COOK

40m

SERVES

1 KATORI

142 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Prepare the greens and aromatics.
1.Wash the mustard greens, spinach, and bathua very well to remove any grit.
2.Roughly chop the greens so they cook down evenly.
3.Chop the onion, tomatoes, ginger, and garlic, and slit the green chilies.
boil · ~25 min
Cook the greens until soft.
1.Add mustard greens, spinach, bathua, green chilies, turmeric powder, salt, and water to a deep pot.
2.Bring to a boil over medium-high heat.
3.Cover loosely and cook until the greens are very soft and wilted, stirring once or twice.
TIPCook the greens until completely tender so the final saag turns smooth and silky.
mix · ~7 min
Mash and thicken the saag.
1.Lightly cool the cooked greens for a few minutes.
2.Mash them with a wooden masher or blend briefly for a coarse texture.
3.Sprinkle in the maize flour and mix well so there are no lumps.
TIPKeep the texture slightly coarse instead of fully pureed for a more traditional finish.
simmer · ~15 min
Slow-cook the saag.
Return the mashed greens to low heat and simmer gently for 12 to 15 minutes, stirring often, until the maize flour is cooked and the saag looks thick and glossy.
saute · ~12 min
Make the onion and tomato masala.
1.Heat ghee in a pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion, ginger, and garlic, and cook until the onion turns light golden.
4.Add tomatoes and red chili powder, then cook until the tomatoes soften well.
TIPDo not brown the garlic too much or the masala can taste bitter.
mix · ~5 min
Combine the masala with the saag.
Add the cooked onion and tomato masala to the simmering saag and mix well. Cook for 5 more minutes so the flavors come together.
serve
Serve the sarson ka 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 changes of water; bathua and mustard leaves often hold hidden grit.
2
Cook the mustard greens until fully tender before mashing, or the saag can taste harsh and fibrous.
3
Blend only briefly or use a wooden masher to keep the traditional slightly coarse Punjabi texture.
4
Sprinkle the maize flour gradually into warm greens and stir right away so it thickens without forming lumps.
5
Simmer on low after adding maize flour; a few extra minutes cooks out its raw taste and gives a glossy finish.
6
Let the onion turn light golden, not dark brown, so the masala stays sweet and doesn't overpower the greens.
7
Sarson ka saag tastes even better the next day after the mustard, spinach, and masala have had time to meld.