Why is maize flour added to the saag?

Maize flour thickens the cooked greens, helps bind the texture, and gives sarson ka saag its classic hearty body.

Can I puree the saag completely smooth?

You can, but a fully smooth puree is less traditional. A slightly coarse mash gives better texture and a more rustic Punjabi character.

How do I reduce the bitterness of mustard greens?

Cook the greens until very soft and keep the spinach and bathua in the mix. The final onion-tomato-ghee masala also mellows the bite.

How long does sarson ka saag keep in the fridge?

It keeps well for about 2 to 3 days in an airtight container. Reheat gently and stir in a splash of water if it has thickened too much.

What should I serve with sarson ka saag?

It is most traditionally served with makki di roti, a little white butter or ghee, jaggery, and sliced onions or radish.

Home / Recipes / punjabi / Sarson Ka Saag

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Sarson Ka Saag

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.