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Punjabi Sarson ka Saag
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Sarson ka Saag | सरसों का साग

This traditional Punjabi sarson ka saag is a North Indian winter staple, combining the goodness of fresh sarson (mustard greens) with palak, bathua, and methi. Paired with makki ki roti it's the ultimate comfort food for north Indian winters.
Course Side Dish
Cuisine Indian, Punjabi
Keyword Punjabi Recipes, Saag Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 people
Author Priyanka

Ingredients

  • 1 large bunch mustard greens sarson ke patte, about 500g, washed and roughly chopped
  • 1 bunch spinach leaves palak, about a kilo, washed and chopped
  • ½ bunch bathua leaves chenopodium/goosefoot, about 250g, washed and chopped (sub with more spinach if unavailable)
  • ½ cup fenugreek leaves methi, chopped
  • 2 radishes mooli, peeled and chopped, plus their greens if available
  • 2-3 green chillies chopped
  • 1- inch ginger chopped
  • 4-5 garlic cloves chopped
  • Salt to taste
  • 2-3 cups water
  • 2 tbsp besan
  • 2 tbsp sarson ka tel mustard oil
  • 1 tsp cumin seeds
  • 1 medium onion finely sliced
  • Hing or Asafoetida

Instructions

  • Sort and wash the mustard greens, spinach, bathua, and methi thoroughly under running water to remove dirt. Roughly chop everything, including the radish.
    1 large bunch mustard greens, 1 bunch spinach leaves, ½ bunch bathua leaves, ½ cup fenugreek leaves
  • In a 6-litre pressure cooker, add the chopped greens, radish, ginger, garlic, green chillies, salt, and water. Cook on medium-high for 3-4 whistles (about 10-15 minutes) until soft. Let pressure release naturally.
    2 radishes, 2-3 green chillies, 1- inch ginger, 4-5 garlic cloves
  • Let the mixture cool slightly. Use an immersion blender to puree to a coarse texture – not too smooth, for that rustic Punjabi saag feel.
  • Stir in the maize flour once the saag has cooled down completely. This will help thicken the saag and also reduce the bitterness while adding body. If it's too thick, add hot water.
    2 tbsp besan
  • Heat oil in a pan. Add cumin seeds and asafoetida; let sizzle. Toss in the finely chopped onions and sauté until golden-brown (5-7 minutes). Add the cooked saag mix to this and give it a good stir.
    Salt to taste, 2 tbsp sarson ka tel, 1 tsp cumin seeds, 1 medium onion, Hing or Asafoetida, 2-3 cups water
  • Top with a dollop of freshly made white butter, and enjoy with warm bajre ki roti or makki ki roti.