Sarson ka saag is a nostalgic dish that is a north Indian or to be specific a Punjabi specialty. This delicious dish made with fresh mustard greens is a delicacy that can be savoured only during the winter season, as fresh mustard greens are available only during the winters. Sarson ka saag or ‘Sarson Da Saag’ is not only a lovely and tasty leafy dish, but is highly nutrient dense packed with tons of vitamins and minerals. This dish is a great way to incorporate leafy greens in your diet.
You don’t have to order this lovely dish from restaurants, as you can easily make this right at your home in a very authentic way. As known, sarson ka saag is best served with makai ki roti or maize flour flatbread, but can be devoured just as well with any types of paratha, naan, roti or even steamed rice, as it is so yummy.
Without any further ado, let’s jump start the recipe:
- Fresh Mustard greens (sarson saag) including yellow mustard flowers – 2 big bunches
- Fresh Spinach – 1 big bunch
- Fresh pigweed (bathua saag) – ½ a bunch
- Makai ka ata or maize flour – 2 tablespoons
- Garlic – 8-10 cloves finely minced
- Ginger – 1 inch piece, peeled and minced
- Onion – 1 large, finely chopped
- Tomato – 1 large, finely chopped
- Green chillies – 2-3 (or as per taste), finely chopped
- Salt to taste
- Desi ghee or pure cow ghee – 2 tablespoons
- White butter – 1 large dollop
- Take only the leafy parts of mustard, spinach and pigweed. Wash all the leafy greens thoroughly and chop them very finely before boiling them. Another way is to rough chop the leafy veggies, and after boiling blending them in a blender, but very briefly. You need to boil the leafy veggies with about 1 cup of water in a covered pot for about 15-20 minutes.
- Now, in wok or kadai add 2 tablespoons of ghee, heat it and the garlic. Sauté for few seconds and add the chopped onions. Sauté it for about a minute before adding the tomatoes, and cook until done.
- Add the green chillies and cook for few minutes, and add the boiled leafy vegetables in it.
- Now add the maize flour in this and cook on medium flame. Add salt to taste and cook for around 15 to 20 minutes until the saag is totally done.
- Serve hot with a large dollop of butter on top.