Pakistani
Sarson ka Saag
A slow-cooked Punjabi Pakistani mustard greens saag, mashed until silky and finished with a fragrant garlic ghee tarka. It is traditionally served hot with makki ki roti and a small knob of butter.
Watch it madeNishantanu ki duniya · 1:01
Ingredients
- Mustard greens, washed and chopped400g
- Spinach, washed and chopped150g
- Bathua or fenugreek leaves, washed and chopped100g
- Green chilies, chopped2
- Garlic cloves, crushed4
- Fresh ginger, chopped1 inch piece
- Onion, finely chopped1 small
- Tomato, chopped1 small
- Maize flour2 tbsp
- Red chili powder1/2 tsp
- Salt3/4 tsp
- Water1 cup
- Ghee or butter3 tbsp
- Dried red chilies2
Method
- Wash the mustard greens, spinach, and bathua very thoroughly in several changes of water to remove any grit, then chop them roughly.
- Place the greens in a heavy pot with 1 cup water, green chilies, half the crushed garlic, ginger, salt, and red chili powder.
- Cover and simmer on low heat for 50 to 60 minutes, stirring occasionally, until the stems are completely tender.
- Mash the greens in the pot with a wooden mathani, potato masher, or immersion blender, keeping the texture slightly coarse rather than perfectly smooth.
- Sprinkle in the maize flour gradually while stirring so it does not clump.
- Cook uncovered on low heat for 25 to 30 minutes, stirring often, until the saag thickens, looks glossy, and the raw taste of maize flour has cooked out.
- In a small pan, heat the ghee or butter and fry the onion until light golden.
- Add the remaining crushed garlic and dried red chilies, then fry for 30 to 45 seconds until fragrant.
- Add the chopped tomato and cook until soft and the ghee begins to separate.
- Pour the hot tarka into the saag, stir well, and simmer for 5 more minutes.
- Serve hot with makki ki roti, extra ghee or butter on top, and sliced onion or green chili on the side.
Common questions
Can I substitute bathua or fenugreek leaves in Sarson ka Saag if I can’t find them?
Yes. If bathua is unavailable, use more spinach or add a small amount of kale or collard greens for body. Fenugreek leaves add bitterness, so use less if replacing and taste as you go to keep the balance right.
How long does Sarson ka Saag take from start to finish?
Plan for about 1 hour 30 minutes to 2 hours. The greens need 50 to 60 minutes to soften, then 25 to 30 minutes more after adding maize flour. Browning the onion tempering adds only a few minutes.
What are the most common mistakes when making Sarson ka Saag?
Not washing the greens thoroughly, undercooking the stems, and adding maize flour too quickly are the biggest issues. Also avoid making it completely smooth; a slightly coarse texture is traditional and gives the dish its rustic feel.
How should I store leftover Sarson ka Saag?
Cool it quickly, then refrigerate in an airtight container for up to 3 to 4 days. It thickens as it sits, so reheat with a splash of water and stir well. It also freezes well for about 1 month.
What is the best way to serve Sarson ka Saag?
Serve it hot with makki di roti for the classic pairing. Add a spoonful of ghee or the fried onion-garlic tempering on top. It also goes well with white butter, jaggery, and sliced onions on the side.