Authentic Sarson Ka Saag Recipe: Punjabi Mustard Greens Delight
40 minutes
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About Authentic Sarson Ka Saag Recipe: Punjabi Mustard Greens Delight
Indulge in the rustic warmth of Sarson Ka Saag, a cherished Punjabi winter specialty. This vibrant dish features a harmonious blend of mustard greens (sarson), spinach (palak), and bathua greens, slow-cooked to perfection with aromatic ginger, garlic, and green chilies. The resulting coarse puree captures the essence of traditional North Indian home cooking, evoking memories of comforting family meals.Traditionally served with makki di roti (cornmeal flatbread), this classic pairing embodies the rich culinary heritage of Punjab. A final touch of ghee (clarified butter) elevates the dish, adding a layer of richness and depth that will leave you craving more. This recipe is a piece of my culinary heart, and I invite you to try it and share your experience!Prepare to be transported to the heart of Punjab with every flavorful bite. This recipe is perfect for a cozy evening or a special occasion, showcasing the simple elegance of authentic Indian cuisine.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Greens
- 5 bunch Mustard Greens sarson, fresh
- 1 bunch Spinach palak, fresh
- 1 bunch Bathua Greens
Aromatics & Spices
Other Ingredients
- 2 tbsp Corn Flour
- 1/2 cup Oil vegetable oil or ghee (clarified butter)
- 2 tbsp Ghee clarified butter, for finishing
Instructions
Prepare the Greens
- Roughly chop the mustard greens, spinach, bathua, and green chilies. In a large pot or wok, cook the chopped greens over low heat for 20-25 minutes, stirring occasionally, until wilted.
Thicken and Puree
- Dissolve the cornflour in a little water to form a smooth slurry. Add the slurry to the cooked greens and continue cooking until the mixture has thickened slightly. Remove from heat and let cool completely. Once cool, blend the mixture into a coarse puree using a food processor or blender.
Sauté Aromatics
- Heat the ghee (or oil) in a separate wok or pan over medium heat. Add the chopped garlic, ginger, and sliced onion. Sauté until the onions become translucent and slightly pink in color.
Combine and Simmer
- Add the pureed greens to the wok with the sautéed aromatics. Stir well to combine. Add salt to taste. Reduce heat to low, and simmer for 15 minutes, stirring occasionally, allowing the flavors to meld and the saag to gently cook.
Serve
- Serve the Sarson Ka Saag hot with makki di roti (cornmeal flatbread). A dollop of extra ghee adds a delicious richness.
Recipe Notes
Expert Tips for the Best Sarson Ka Saag:
- For an extra depth of flavor, consider adding a pinch of asafoetida (hing) while sautéing the aromatics.
- Don't over-blend the greens; a slightly coarse texture adds to the authenticity and rustic charm of the dish.
- Adjust the amount of green chilies according to your spice preference. Start with fewer and add more as needed.
- For a vegan option, replace ghee with vegetable oil.
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Recipe Nutrition
Calories: 362kcalCarbohydrates: 8gProtein: 2gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 9.6gMonounsaturated Fat: 19.2gSodium: 1140mgFiber: 1gSugar: 2g
Saba Shaikh
Articles: 176
3 Comments
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Looks incredible! Thanks for the details.
Such a flavorful dish! Can’t wait to taste it.
Looks so delectable! Thanks for posting.