Spicy, superb, and enriched with nutrients, Punjabi Sarson ka Saag is one of the staple recipes of North Indian people during winters. They pair this saag with Makki ki Roti and enjoy it with family and friends. Making this traditional dish is not challenging, but it will take time. Once you taste it, you will be ready to do all the hard work.
Sarso ka saag originated from Punjab and enjoyed immense popularity in North and some West India. During the mustard growing season, the farms and fields of Punjab get covered in lush, yellow ‘Sarso ke Phool.’ These green leaves of mustard are used like spinach and made into tasty saag.
Flavorful Traditional Sarso ka Saag Recipe
In Hindi and Punjabi, Sarson means mustard and saag means greens; hence, this recipe is prepared with mustard greens. Other versions are palak saag (Spinach greens), bathua saag, or chane ka saag (Chickpea greens).
This effortless curry is made traditionally on festivals and occasions like Lohri, Gurupurab, and Diwali. With our uncomplicated and authentic recipe, you can now make this recipe at your home. This recipe is nutrient-dense and a great fusion of health and taste.
So, let’s see how you can make this delicious North Indian recipe and ooze flavors on your dining table.
Prep time: 15 minutes
Cooking time: 40 minutes
Servings: 4 serves
- 1 1/2 kilograms mustard leaves
- 250 gm bathua saag
- Four green chili
- Three large onion
- One teaspoon turmeric
- Four tablespoon ghee
- 250 gm spinach
- 50 gm cornflour
- 20 cloves garlic
- 2 inches ginger
- 1 cup water
Method to Prepare
- First, wash and clean mustard leaves, spinach, and bathua saag.
- Wash them in lukewarm water with a pinch of salt to make the greens adulterant-free.
- After washing the veggies, drain the excess water and remove the stems from the mustard leaves before chopping them finely.
- Add these greens to a pressure cooker and cook them for around half an hour.
- Add ginger and ten garlic cloves along with the leaves, and let it cool for some time.
- Add the mixture into a blender jar with approx. 50g of cornflour and blend it for half a minute.
- You will get a bit of a lumpy mixture. Meanwhile, heat two tablespoons of ghee in a deep-frying vessel and add ten cloves of finely chopped garlic.
- When the garlic is brown, add finely chopped onions and green chilis.
- When the onion changes colors and becomes dark golden, add the prepped saag mixture and salt and turmeric.
- Add red chili powder if you love your spicy food. Then, let it cook for around 15 minutes till it reaches the required consistency to eat.
- Once the saag is ready, pour a generous amount of ghee on top and serve it with Makki ki roti.
- Serve it with a glass full of Chiku lassi, and enjoy!
Once you are done cooking this recipe, you will get a whole bowl of aromatic, delicious, and creamy green saag enriched with antioxidants and nutrients. This recipe will provide you with vivid nutrients and hence, cooked mainly in winters. Try this recipe and enjoy the traditional flavors of Punjab right at your home!