Punjabi Sarson Ka Saag (Mustard Greens Curry)
A traditional Punjabi winter delicacy, Sarson Ka Saag is a flavorful, hearty curry made primarily with mustard greens simmered and tempered with aromatic spices. Served best with makki di roti, this dish is rich, nourishing, and infused with the rustic flavors of North India.
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Ingredients
- 500 gramsmustard greens (sarson)
- 250 gramsspinach (palak)
- 100 gramsbathua leaves (optional)
adds authenticity but can omit if unavailable
- 3 tablespoonscornmeal (makki ka atta)
- 1 mediumonion
finely chopped
- 1 mediumtomato
finely chopped
- 1 smallgreen chili
slit or chopped
- 1 inchginger
finely chopped or grated
- 4 piecesgarlic cloves
finely chopped or minced
- 3 tablespoonsghee or mustard oil
for tempering and cooking
- 1 ½ teaspoonssalt
- 2 cupswater
for boiling greens
Instructions
Thoroughly wash the mustard greens, spinach, and bathua leaves (if using) multiple times to remove dirt and grit. Drain well.
In a large pot, bring 2 cups of water to a boil. Add the washed greens and a pinch of salt. Cover and cook on medium heat for 30-40 minutes until the greens are soft and tender.
Once cooked, drain excess water (reserve some if needed) and use a hand blender or a wooden spoon to mash and puree the greens coarsely. Set aside.
Heat ghee or mustard oil in a heavy-bottomed pan over medium heat. Add chopped onions and sauté until golden brown, about 7-8 minutes.
Add chopped garlic, ginger, and green chili to the pan. Sauté for 2-3 minutes until fragrant.
Add chopped tomato and cook until soft and mushy, about 5 minutes.
Add the mashed greens to the pan. Mix well.
Sprinkle the cornmeal evenly over the greens and stir continuously to avoid lumps.
Add salt to taste and simmer the mixture on low heat for 30-40 minutes, stirring occasionally to prevent sticking. If the saag becomes too thick, add a little reserved water to adjust the consistency.
Once the saag has thickened and flavors melded, remove from heat. Serve hot with makki di roti and a dollop of fresh butter or ghee.
