Kitchen Recipe Collection
Indian Sarson Ka Saag
A traditional Punjabi winter delicacy made from slow-cooked mustard greens, spinach, and bathua, heavily tempered with garlic and ghee.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- mustard greens (sarson)
- spinach (palak)
- bathua (chenopodium/pigweed)
- makki ka atta (cornmeal)
- garlic (plenty)
- ginger
- green chilies
- onions
- tomatoes
- ghee
- white butter (safed makhan)
Equipment
- Pressure cooker
- Wooden masher (Mathani)
- Frying pan for tempering
Instructions
- 1
Clean the Greens
Thoroughly wash and roughly chop a large bunch of mustard greens, half a bunch of spinach, and a little bathua (to balance the bitterness of the mustard).
- 2
Boil the Greens
Place all the greens in a pressure cooker along with chopped ginger, garlic, green chilies, and salt. Add a splash of water.
- 3
Pressure Cook
Cook for 4-5 whistles until the greens are completely soft and mushy.
- 4
Mash the Saag
Open the cooker. Using a traditional wooden masher (Mathani) or the back of a ladle, mash the greens vigorously. (Do not puree it in a blender; it should retain a coarse texture).
- 5
Add Cornmeal
Place the cooker back on low heat. Gradually sprinkle Makki ka Atta (fine yellow cornmeal) into the bubbling greens while stirring constantly to prevent lumps.
- 6
Simmer
The cornmeal acts as a binder and thickener. Simmer the mashed greens for 15-20 minutes on low heat until glossy.
- 7
Prepare the Tempering (Tadka)
In a separate pan, heat a very generous amount of ghee.
- 8
Fry Aromatics
Add finely chopped garlic (lots of it) and ginger. Sauté until the garlic turns golden brown.
- 9
Sauté Onions and Tomatoes
Add chopped onions and sauté until brown. Add a small chopped tomato and cook until soft.
- 10
Combine
Pour this hot, garlicky ghee tadka over the simmering mashed greens. Mix well.
- 11
Final Simmer
Cook together for another 5 minutes so the saag absorbs the flavors of the tadka.
- 12
Serve with Butter
Serve hot, topped with a massive dollop of fresh white butter (Safed Makhan). It must be accompanied by Makki ki Roti (cornmeal flatbread) and jaggery.
Cooking Tips
- The ratio of greens is crucial. Pure mustard greens are too bitter. The standard ratio is 2 parts mustard greens to 1 part spinach (and a little bathua or radish leaves).
- Do not use a blender. Mashing by hand gives it the authentic, rustic Punjabi texture.
Nutrition Estimate
280 calories · 8g protein · 18g carbs · 22g fat · 8g fiber per serving
