Sarson Ka Saag – Classic Punjabi Delight
Sarson Ka Saag is a traditional Punjabi dish made from a mix of mustard greens, spinach, and bathua, slow-cooked to perfection with an array of aromatic spices. Served with Makki Ki Roti (cornmeal flatbread), a dollop of white butter, and a side of jaggery, it’s a wholesome, comforting meal that brings the essence of rustic North India right to your table. The robust flavor and vibrant green color of this saag make it an iconic part of Punjabi cuisine, especially during the winter months when the greens are in their prime.
This step-by-step guide will show you how to recreate the authentic Sarson Ka Saag at home, keeping it as close to the original recipe as possible while ensuring a delicious outcome.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mustard greens (Sarson leaves) | 500 grams (washed, roughly chopped) |
| Spinach (Palak leaves) | 250 grams (washed, roughly chopped) |
| Bathua leaves | 250 grams (washed, roughly chopped) |
| Makki ka Atta (Yellow cornmeal flour) | 1 teaspoon |
| Fresh ginger | 2-inch piece, finely chopped |
| Garlic cloves | 4, finely chopped |
| Onion | 1 medium, thinly sliced |
| Green chilies | 3, slit into halves |
| Red chili powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Coriander powder (Dhania) | 1/2 teaspoon |
| Salt | To taste |
| Ghee | 4 tablespoons |
Preparation Time:
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Servings:
- 4 servings
Cuisine:
- Punjabi, North Indian
Course:
- Side Dish
Diet:
- High Protein Vegetarian
Instructions:
-
Steam the Greens:
Begin by washing and roughly chopping the mustard greens, spinach, and bathua leaves. These three greens form the heart of the dish. The first step in making Sarson Ka Saag is to steam the greens so they soften and blend together nicely. For this, you can either use a steamer or a pressure cooker.In a pressure cooker, place the chopped greens along with a pinch of salt and 3 tablespoons of water. Cover the cooker and cook for one whistle on medium heat. After the first whistle, turn off the heat immediately. This quick release of pressure helps preserve the green color of the leaves.
-
Mash the Greens:
Once the pressure is released, carefully open the cooker and let the greens cool down. You can either use a hand masher or a blender to mash or puree the greens to your desired consistency. Traditionally, the saag is a little coarse and chunky, but you can blend it to a smoother texture if you prefer. -
Prepare the Tempering (Tadka):
Heat 1 teaspoon of ghee in a heavy-bottomed pan over low heat. Add the finely chopped ginger, garlic, and sliced onions. Sauté these ingredients together until the onions are soft, tender, and lightly browned. You can partially cover the pan to trap some steam, which will help the onions cook faster and reduce the amount of oil used. -
Add the Greens:
Once the onions have softened, add the mashed greens (sarson ka saag) to the pan along with red chili powder, garam masala, and coriander powder. Stir everything together thoroughly to combine the spices with the greens. This step is crucial for letting the flavors meld. -
Boil the Saag:
Turn the heat to high and allow the saag to come to a quick boil for 2-3 minutes, ensuring that the spices infuse the greens evenly. After boiling, lower the heat and taste the saag for salt. Adjust seasoning if necessary. -
Serve:
Transfer the Sarson Ka Saag into a serving bowl. Serve it hot with Makki Ki Roti (cornmeal flatbread) alongside a dollop of white butter and a piece of jaggery. To complete the meal, enjoy it with a refreshing glass of Masala Chaas (spiced buttermilk) on the side.
Tips for Perfect Sarson Ka Saag:
-
Greens Variety: Sarson Ka Saag is traditionally made with a mix of mustard greens (sarson), spinach (palak), and bathua. If bathua is unavailable, you can substitute it with more spinach or even collard greens.
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Makki Ka Atta (Cornmeal Flour): The addition of Makki Ka Atta is essential to give the saag a thicker consistency. This also adds to the traditional texture and flavor of the dish. If you can’t find Makki Ka Atta, you can try substituting it with cornmeal, but it may slightly alter the taste.
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Slow Cooking: If you have the time, let the saag simmer on low heat for an extended period to develop deeper flavors. It can take up to 1-2 hours on low heat to get the perfect consistency.
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Spice Adjustments: The spice levels of Sarson Ka Saag can be adjusted according to your preference. Add more or less red chili powder and garam masala to suit your taste.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~170 kcal |
| Protein | ~5g |
| Carbohydrates | ~20g |
| Dietary Fiber | ~4g |
| Fat | ~9g |
| Saturated Fat | ~4g |
| Cholesterol | ~15mg |
| Sodium | ~250mg |
| Vitamin A | ~1500 IU |
| Vitamin C | ~35mg |
| Calcium | ~80mg |
| Iron | ~3mg |
Serving Suggestions:
-
Makki Ki Roti: Sarson Ka Saag is best enjoyed with Makki Ki Roti, a flatbread made from maize flour. The hearty texture of the roti complements the soft, spicy saag beautifully. Don’t forget to smear a little white butter on top for that authentic touch.
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Jaggery: A small piece of jaggery on the side adds a delightful sweetness that balances the spiciness of the saag. It’s a classic pairing in Punjabi cuisine, especially in the winter months.
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Masala Chaas: Pair your meal with a glass of Masala Chaas (spiced buttermilk) to cool the palate and aid digestion. The refreshing taste of yogurt mixed with a touch of cumin, ginger, and mint is the perfect finish to a hearty meal.
Conclusion:
Sarson Ka Saag is more than just a dish; it’s a celebration of winter harvests and rustic flavors. Whether you’re making it for a family dinner or a special occasion, this recipe will transport you to the fields of Punjab. Rich, flavorful, and packed with nutrients, it’s a true comfort food that embodies the essence of North Indian cooking. Enjoy this classic Punjabi dish with Makki Ki Roti, and indulge in a wholesome, satisfying meal that brings warmth and joy to your table.
