Sarson ka Saag

Sarson ka saag is Punjab's winter treasure: mustard greens slow-cooked with spinach until meltingly soft, then finished with a generous knob of white butter. Served with makki di roti, it is the taste of a Punjabi village winter.

Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

Servings

4 servings

Calories

340

Ingredients

• 600 g mustard greens (sarson)
• 300 g spinach
• 100 g bathua leaves (or extra spinach)
• 1 onion, chopped
• 2 green chillies
• 1 tablespoon ginger, chopped
• 4 garlic cloves
• 2 tablespoons maize flour (makki ka atta)
• 2 tablespoons ghee or butter
• 1 teaspoon salt
• 1 tablespoon white butter, to serve
• Makki di roti or chapati, to serve

Instructions

1. Wash the greens well, chop them roughly and pressure-cook or boil with the onion, chillies, ginger and garlic for 20 minutes.
2. Drain lightly, keeping the cooking liquid, then blend the greens to a coarse paste.
3. Return the greens to the pot and cook on low heat for 30 minutes, stirring often.
4. Mix the maize flour with a little water and stir it in to thicken the saag.
5. Cook for 10 more minutes until the saag is thick, creamy and well combined.
6. Heat the ghee and pour it over the saag, or simply top with white butter.
7. Serve hot with makki di roti and a dollop of butter on top.

Pro tips

• Slow cooking is the secret; do not rush the greens.
• The maize flour gives the saag its classic thick, creamy texture.
• If you cannot find bathua, extra spinach works well.
• A little jaggery balances the mustard's natural bitterness.

Frequently asked questions