SARSON DA SAAG | MUSTARD GREENS CURRY – A FLAVOURFUL TWIST ON TRADITIONAL PUNJABI RECIPE

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Sarson Ka Saag is a beloved classic from Punjabi cuisine, made with mustard greens (sarson), spinach, and other seasonal greens. This flavourful and hearty dish is cooked with minimal spices, showcasing the rich, natural flavours of the greens. Traditionally served with Makki Roti (corn flatbread), it’s a winter staple in North India.

While authentic Punjabi Sarson Ka Saag recipes focus primarily on greens and simple spices, with no ginger, garlic or tomatoes, this recipe adds a modern twist by incorporating ginger-garlic and onions for extra depth of flavour. Though a more contemporary variation, it remains true to the essence of Punjabi cooking and is sure to delight.

In this version, I use a combination of sarson leaves (mustard greens), spinach leaves and optional greens like methi leaves, bathua and radish leaves. The result is a nutritious and comforting dish that bursts with traditional flavours, making it a perfect meal for the colder months.

INGREDIENTS:

Sarson leaves (mustard greens) – 1 bunch (200g)
Spinach leaves – 1/2 bunch (100g)
Methi leaves (optional) – 1/4 bunch (50g)
Bathua leaves (optional) – 1/2 bunch (100g)
Radish leaves (optional) – 1/4 bunch (50g)
Water – 2 cups (for pressure cooking)
Salt – 1 to 1.5 tsp (adjust to taste
Ginger garlic paste – 1 tbsp
Green chili – 1, finely chopped (adjust to taste)
Makki atta (cornmeal) – 1 tbsp
Mustard oil/Any neutral flavoured oil – 2 tbsp
Cumin seeds – 1 tsp
Asafoetida (hing) – a pinch
Ginger garlic paste – 1 tbsp
Green chili – 1, finely chopped (adjust to taste)
Onion – 1 medium, finely chopped
Tomato – 1 medium, finely chopped

FOR TEMPERING:
Ghee – 1 tbsp
Cumin seeds – 1 tsp
Garlic – 5-6 cloves, finely chopped
Red chili (dried) – 1

Instructions for Making Sarson Ka Saag:

1. Prepare the Greens:

• Wash all the greens (sarson, spinach, methi, bathua and radish leaves) thoroughly to remove any dirt.
• Finely chop the greens and add them to the pressure cooker. Although the greens may seem like a large volume, they will wilt down significantly and reduce in size as they cook.
• Add salt, ginger-garlic paste, green chili and 1 tbsp of makki atta to the cooker. Since the greens will naturally release water as they cook, add just about 2 cups of water — enough to help them soften but not drown them.
• Pressure cook on high flame for 1 whistle, then reduce the flame and cook on low for 5 minutes.
• After the cooking time, turn off the heat and let the pressure release naturally.

2. Prepare the Base:

• While the saag is cooking, finely chop the onion, tomato and green chili.
• In a kadhai (wok), heat 2 tbsp of oil. Add 1 tsp cumin seeds and a pinch of asafoetida (hing), allowing them to splutter.
• Add the ginger-garlic paste and green chili, and sauté for 1 minute.
• Add the chopped onion and sauté until it turns translucent, making sure not to let it brown.
• Then, add the chopped tomato and salt, and cook until the tomatoes soften and become mushy.

3. Combine and Cook:

• Add the cooked saag (greens) from the pressure cooker into the kadhai with the onion-tomato mixture.
• Stir well and cook on low heat for 10-15 minutes. If necessary, add some water to adjust the consistency of the saag.
• Let the flavors combine, and cook until the saag thickens and reaches the desired consistency.

4. Tadka (Optional for Extra Flavour):

• In a small pan, heat 1 tbsp of ghee. Add 1 tsp of cumin seeds, finely chopped garlic and 1 dried red chili, and fry for 1-2 minutes until aromatic.
• Pour this hot tadka over the saag and stir gently to combine.

5. Serve:

• Serve the Sarson Ka Saag hot with traditional makki roti (corn flatbread) for the perfect Punjabi meal.

Tips for Perfect Sarson Ka Saag:

• If you can’t find all the greens mentioned in the ingredients list, sarson (mustard greens) and spinach are key for an authentic flavour and are more than enough to create a delicious saag. Feel free to skip the other greens.
• Makki roti (cornmeal flatbread) is the perfect companion to sarson da saag, and the combination is famously known as Makki di Roti te Sarson da Saag. However, if you prefer, it also pairs wonderfully with chapati or rice.
• If you like it spicy, increase the amount of green chili or add red chili powder while cooking the saag.
• While many people prefer pureeing the saag, I enjoy leaving it with some texture. That’s why I finely chop the leaves before pressure cooking them, then cook them further to allow the greens to disintegrate slightly, creating a delightful texture.
• You can make this dish vegan by skipping the ghee and replacing it with mustard oil or any other neutral-flavored oil. It’s also gluten-free, as long as the asafoetida you’re using is free from flour. If you’re unsure, you can simply omit the asafoetida altogether.

Sarson Ka Saag is a comforting, soul-soothing dish that embodies the heart of Punjabi cuisine. Ideal for chilly winter nights, this rich and hearty meal is best shared with loved ones, just like a traditional Punjabi family gathering, filling your home with warmth, love, and unbeatable flavour!