Sarson Ka Saag – A Classic Punjabi Winter Delight - From Kitchen to Table: Exploring the World of Flavors

Sarson Ka Saag – A Classic Punjabi Winter Delight

If there’s one universally recognized dish that perfectly captures the warmth of North Indian winters, it’s Sarson Ka Saag. A rich, comforting, and nutritious Punjabi dish, this green is made with fresh mustard greens, spinach, and bathua leaves. Traditionally served with makki ki roti (corn flour bread) and a little white butter and jaggery, its captivating taste is not just a meal—it’s a sentiment unique to every Punjabi home.

In this article, you’ll find everything you need to make authentic mustard greens at home—from ingredients to step-by-step instructions, cooking instructions, and serving suggestions.

Preparation Time – 15 minutes
Cooking Time – 45 minutes
Total Time – 1 hour
Serving Size – 4 servings
Cuisine – North Indian / Punjabi

What is Sarson Ka Saag?

Sarson Ka Saag literally means “mustard greens curry.” It’s a delicious North Indian dish that originated in Punjab and is especially popular during the winter months when mustard greens are in season.

This dish is made by slowly cooking a mixture of sarson (mustard leaves), spinach, and bathua (chenopodium or goosefoot) leaves and fenugreek leaves with simple Indian spices, ginger, and garlic. The greens are then mashed until soft and cooked on low heat, then topped with a tempering of aromatic ghee and red chilies—making every bite taste earthy and delicious.

Why You’ll Love This Recipe?

✅ Authentic Punjabi Flavor
🌿 Rich in Iron, Calcium, and Vitamins
🍲 Naturally Gluten-Free
🍽️ Makki ki Roti Perfect with Jaggery and Butter
🕒 Ideal for Winter Dinners and Festival Lunches

Ingredients for Sarson Ka Saag

Here’s a complete list of ingredients needed to make this traditional Punjabi dish.

Main Ingredients

* Mustard leaves – 500 grams
* Spinach leaves – 250 grams
* Bathua leaves – 250 grams (optional, but recommended)
* Green chilies – 3 to 4 (to taste)
* Garlic cloves – 6 to 8 (crushed)
* Ginger – 1-inch piece (grated)
* Onion – 1 large (finely chopped)
* Tomato – 1 large (chopped)
* Corn flour – 2 tablespoons
* Water – as needed
* Salt – to taste

For tempering

* Ghee or butter – 2 tablespoons
* Cumin seeds – 1 teaspoon
* Garlic – 4 cloves (chopped)
* Red chili powder – 1/2 teaspoon

Step-by-Step Instructions to Make Sarson Ka Saag

Follow these steps carefully to get the traditional taste of homemade Punjabi-style saag.

Step 1: Clean and wash the greens

Remove the thick stems from the mustard, spinach, and bathua leaves. Rinse them thoroughly under fresh running water at least 2-3 times to remove dirt and grime.

Tip: Let the leaves soak in water for 10 minutes before rinsing. This will loosen and clean any dirt particles.

Step 2: Boil the greens

In a large pot or pressure cooker, add the greens, green chilies, ginger, garlic, and 2 cups of water.

Boil for about 6-8 whistles, or until the leaves are tender.

Alternative method: If you prefer a milder flavor, boil them in an open pot instead of a pressure cooker until they are tender.

Step 3: Blend or mash the greens

Once the greens are cooked, open the lid of the cooker and let them cool slightly. Use a wooden whisk (madhani) or hand blender to blend them into a coarse and thick paste.

Add 2 tablespoons of corn flour and mix well. This thickens the saag and gives it a distinctive texture.

Step 4: Cook the saag on low heat

Pour the mixture into a pan. Cook it on low heat for 20-25 minutes, stirring occasionally. Adjust the consistency by adding water as needed – it should be neither too thick nor too thin.

Step 5: Prepare the tempering

In a small pan, heat 2 tablespoons of ghee or butter.

Add cumin seeds, garlic cloves, and red chili powder.
When it turns golden brown and fragrant, pour this tempering over the boiling saag.

Tip: Always add the tempering just before serving for the best aroma and flavor.

Step 6: Serve hot with corn bread

Serve the Sarson Ka Saag hot, topped with homemade butter or a teaspoon of ghee.
Serve it with maize bread, jaggery, onions, radish and buttermilk – and your royal Punjabi meal is ready!

Expert Tips for Perfect Sarson Ka Saag

Use fresh greens: Always use fresh mustard leaves for that peppery flavor.
Add bathua: It balances the bitterness of mustard greens beautifully.
Slow cooking is key: Allow the saag to simmer for at least 20 minutes after blending.
Don’t skip ghee: Ghee enhances the taste and provides authentic richness.
Storage tip: Saag can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water before serving.

Nutritional Value

Sarson Ka Saag is not only delicious but also extremely nutritious:
Nutrient Value (per serving)

Calories 180 kcal
Protein 6 g
Fat 8 g
Fiber 5 g
Iron 25% of daily requirement Vitamin A & C Rich sources

It’s low in calories, rich in iron, and helps improve immunity — making it a perfect addition to your winter diet.

Serving Suggestions

* Serve hot with cornbread, onion rings, white butter, radishes, and lassi.
* Add a spoonful of fresh cream or butter for a restaurant-like taste.
* If you’re looking for something different, it can also be served with steamed rice or parathas.

Variations You Can Try

Vegetarian version: Use mustard oil or any neutral oil instead of ghee.
Spicy greens: Add additional green chilies or red chili flakes while blending.
Creamy greens: Add 2 tablespoons of malai (fresh cream) during the last simmer.
Instant Pot method: Cook the greens and spices on high heat for 10 minutes, then blend.

Common FAQs About Sarson Ka Saag

1. Can I make Sarson Ka Saag without bathua?

Yes, you can. Just increase the quantity of spinach slightly to balance the flavor.

2. Can I use frozen greens?

Yes, but fresh greens always give a more authentic taste and better texture.

3. What can I serve if I don’t have Makki Ki Roti?

You can serve it with wheat roti, paratha, or even steamed rice — it still tastes wonderful!

4. How to remove bitterness from mustard greens?

Mixing spinach and bathua with mustard leaves naturally reduces bitterness.

Storage and Reheating Tips

* Store leftover saag in a glass container with a tight lid.
* Reheat in a pan on low heat with a little water or ghee until warm.
* Avoid microwaving for too long to retain its earthy flavor.

Conclusion

Sarson ka Saag isn’t just a recipe—it’s a celebration of India’s centuries-old culinary heritage. Its rustic charm, richness, and deep flavors make it one of the most beloved winter dishes across the country.

So this winter, bring the flavors of Punjab to your kitchen and enjoy sarson ka saag with maize roti and jaggery butter—a perfect comfort food for cold winter days.

Sarson Ka Saag – A Classic Punjabi Winter Delight