Indian
Sarson da Saag
A slow-cooked Punjabi winter saag made with mustard greens, bathua, spinach, ginger, garlic, and a little makki atta for body. It is finished with a ghee tadka and traditionally eaten hot with makki di roti.
Watch it madebharatzkitchen HINDI · 8:06
Ingredients
- Mustard greens, washed and chopped350g
- Bathua leaves, washed and chopped100g
- Spinach, washed and chopped100g
- Fresh radish leaves, chopped50g
- Green chilies, chopped2
- Ginger, roughly chopped1 tbsp
- Garlic cloves5
- Onion, finely chopped1 small
- Tomato, finely chopped1 small
- Makki atta2 tbsp
- Salt3/4 tsp
- Water1 cup
- Ghee3 tbsp
- Dried red chili1
- Kashmiri red chili powder1/2 tsp
- White butter1 tbsp
Method
- Wash the mustard greens, bathua, spinach, and radish leaves very thoroughly in several changes of water to remove all grit.
- Add the chopped greens, green chilies, half the ginger, 3 garlic cloves, salt, and water to a heavy pot.
- Cover and cook on medium-low heat for 45 to 55 minutes, stirring occasionally, until the stems are very soft.
- Mash the cooked greens in the pot with a mathani or potato masher until coarse and creamy, keeping some texture.
- Sprinkle in the makki atta gradually while stirring so it does not form lumps.
- Simmer the saag uncovered on low heat for 15 to 20 minutes, stirring often, until thick and glossy.
- Heat 2 tablespoons ghee in a small pan and fry the onion until golden at the edges.
- Add the remaining ginger and garlic, cook until fragrant, then add the tomato and cook until the ghee begins to separate.
- Stir this onion-tomato masala into the saag and simmer for 5 minutes.
- For the final tadka, heat the remaining 1 tablespoon ghee, add the dried red chili and Kashmiri chili powder, and immediately pour it over the saag.
- Finish with white butter and serve hot, ideally with makki di roti, sliced onion, and jaggery.
Common questions
Can I substitute one of the greens if I can’t find bathua or radish leaves?
Yes. If bathua or radish leaves are unavailable, increase spinach or mustard greens slightly. You’ll lose a little earthiness, but the dish will still work. Avoid replacing all the mustard greens, since they give sarson da saag its signature flavor.
How long does sarson da saag take from start to finish?
Plan for about 1 hour 20 minutes to 1 hour 40 minutes total. Most of that is cooking the greens until very soft, then simmering after adding makki atta and the onion-tomato masala.
What are the most common mistakes when making sarson da saag?
The biggest mistakes are not washing the greens well, undercooking them, adding too much water, and dumping in makki atta too fast. Also avoid over-pureeing; the saag should be creamy but still a little coarse.
How should I store leftover sarson da saag?
Cool it completely, then refrigerate in an airtight container for up to 3 to 4 days. It thickens as it sits, so loosen with a splash of water when reheating. It also freezes well for about 1 month.
What should I serve with sarson da saag?
Serve it hot with makki di roti, a pat of ghee, sliced onion, and jaggery on the side if you like. It also pairs well with white butter, pickle, and a simple yogurt or lassi.