How to Make Traditional Sarson Ka Saag at Home
Nothing says winter in North India quite like a steaming plate of Sarson Ka Saag paired with hot makki ki roti. This traditional Punjabi dish, made from mustard greens and spices, is not just delicious, it’s also packed with nutrients that warm your body from within. Here’s how to make it at home with ease.
Clean and boil the greens: Wash mustard greens, spinach, and bathua thoroughly. Chop them roughly. Boil in a pot with some water until tender (about 15-20 minutes). Drain and let cool slightly.
Blend into a puree: Use a hand blender or food processor to make a smooth or slightly coarse puree, depending on your preference.
Prepare the tadka (tempering): Heat ghee or butter in a pan. Add chopped onions, ginger, garlic, and green chilies. Sauté until onions turn golden brown.
Cook the greens: Add the green puree to the pan. Mix well. Add chopped tomato, salt, and red chili powder. Simmer for 10-15 minutes.
Thicken with maize flour: Mix maize flour with a little water to form a smooth paste. Add this to the saag while stirring continuously to avoid lumps. Cook for another 5 minutes.
Serve hot: Transfer to a serving dish and drizzle a little ghee on top. Pair it with warm makki ki roti for the ultimate Punjabi meal.
Sarson Ka Saag is not only a winter favorite but also a healthy way to enjoy leafy greens. The combination of mustard greens, spices, and ghee gives a flavor that’s earthy, spicy, and comforting all at once.
Ingredients:
- Mustard greens (sarson) - 500g
- Spinach (palak) - 250g (optional, for milder flavor)
- Bathua (optional) - 100g
- Onion - 1 medium, finely chopped
- Tomato - 1 medium, finely chopped
- Ginger - 1-inch piece, grated
- Garlic - 3-4 cloves, minced
- Green chilies - 2-3, chopped
- Maize flour (makki ka atta) - 2 tbsp
- Ghee or butter - 2 tbsp
- Salt - as per taste
- Red chili powder - ½ tsp
- Water - as required
Method:
Clean and boil the greens: Wash mustard greens, spinach, and bathua thoroughly. Chop them roughly. Boil in a pot with some water until tender (about 15-20 minutes). Drain and let cool slightly.
Blend into a puree: Use a hand blender or food processor to make a smooth or slightly coarse puree, depending on your preference.
Prepare the tadka (tempering): Heat ghee or butter in a pan. Add chopped onions, ginger, garlic, and green chilies. Sauté until onions turn golden brown.
Cook the greens: Add the green puree to the pan. Mix well. Add chopped tomato, salt, and red chili powder. Simmer for 10-15 minutes.
Thicken with maize flour: Mix maize flour with a little water to form a smooth paste. Add this to the saag while stirring continuously to avoid lumps. Cook for another 5 minutes.
Serve hot: Transfer to a serving dish and drizzle a little ghee on top. Pair it with warm makki ki roti for the ultimate Punjabi meal.
Tips:
- A pinch of hing (asafoetida) can enhance flavor.
- Adjust green chili as per your spice preference.
- Saag tastes even better when allowed to rest for a few hours, it helps the flavors meld.
Sarson Ka Saag is not only a winter favorite but also a healthy way to enjoy leafy greens. The combination of mustard greens, spices, and ghee gives a flavor that’s earthy, spicy, and comforting all at once.
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