Sarson Ka Saag
A traditional Punjabi dish made with mustard leaves, spinach, and bathua, slowly simmered with spices and ghee for a rich, earthy flavour. Best enjoyed with makki di roti and a dollop of desi ghee.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Mustard Leaves (washed and chopped)
- 250 g Spinach (washed and chopped)
- 100 g Goosefoots (washed and chopped)
- 2 Onions (finely chopped)
- 2 Tomatoes (finely chopped)
- 2 Green Chillies (chopped)
- 25 g Ginger (chopped)
- 8 Garlic Cloves (chopped)
- 50 g Maize Flour (for thickening)
- 50 ml Ghee
- 2 tsp Salt (adjust to taste)
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Cumin Seeds
Instructions
- 1
In a large pot, boil mustard leaves, spinach, and bathua for 15–20 minutes until softened.
- 2
Drain and blend the greens coarsely, reserving the cooking water.
- 3
Heat ghee in a pan, add cumin seeds, and let them splutter.
- 4
Add chopped onions and sauté until golden brown.
- 5
Stir in garlic, ginger, and green chillies. Cook for 2 minutes.
- 6
Add tomatoes, salt, red chilli powder, and turmeric. Cook until the tomatoes release oil.
- 7
Mix in the blended greens and adjust consistency with reserved water.
- 8
Sprinkle maize flour gradually while stirring to avoid lumps. Simmer for 20–25 minutes.
- 9
Add a spoon of ghee and simmer for 5 minutes before serving.