Sarson ka Saag (Punjabi Mustard Greens)
Local name: سرسوں کا ساگ
In short: Mustard greens and spinach slow-cooked with ginger, garlic and chilies, thickened with cornmeal and finished with a ghee tarka, a Punjabi winter classic. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 240 kcal
Winter in Punjab means sarson ka saag, mustard greens cooked down with ginger, garlic and green chilies until dark, soft and rich. A spoonful of fine cornmeal thickens it, and a tarka of fried onion and garlic in ghee finishes it. It is classically eaten with makki di roti (cornmeal flatbread) and a spoon of white butter, with raw onion and a green chili on the side. Adding spinach tempers the bitterness of the mustard.
Instructions
- Put the mustard greens, spinach, chopped onion, garlic, ginger, green chilies, salt and water in a large heavy pot. Cover and cook over medium heat for 35 to 40 minutes, stirring occasionally, until the greens are very soft and dark.
- Stir in the cornmeal and cook for 10 minutes, stirring often, until the saag thickens and loses any raw taste.
- Mash the saag coarsely with a wooden masher or pulse briefly with a hand blender. Leave some texture rather than puréeing it smooth.
- Make the tarka: heat the ghee in a small pan over medium heat. Fry the small onion for 6 minutes until golden. Add the sliced garlic and dried chilies and cook for 1 minute, until fragrant.
- Pour the tarka into the saag, stir and simmer for 5 minutes. Top with the butter if using, and serve with makki roti, raw onion and a green chili.
Tips
- Use a pressure cooker to cook the greens in about 15 minutes, then add the cornmeal and finish in the open pot. Wash the greens well, since they hold grit.
- If you cannot find mustard greens, use collard greens or kale with a teaspoon of mustard paste to mimic the sharpness. Bathua or fenugreek leaves are common additions.
Questions and answers
What is saag eaten with?
Traditionally makki di roti, a cornmeal flatbread, along with a lump of white butter, raw onion, a green chili and a piece of jaggery. Plain roti and rice work too.
Can I make sarson ka saag ahead?
Yes, it improves overnight. Keep it in the fridge for up to 4 days or freeze for 3 months. Reheat gently and add the tarka fresh.
Is saag bitter?
Mustard greens have a peppery bite. Adding spinach, cooking the greens until very soft and finishing with ghee tames the bitterness.
How long does it take to make Sarson ka Saag (Punjabi Mustard Greens)?
About 1 h 25 min in total: 25 min of preparation and 1 h of cooking.
How many calories are in Sarson ka Saag (Punjabi Mustard Greens)?
About 240 kcal per serving, with 8 g of protein, 18 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 18 g |
| Fat | 15 g |
| Fiber | 8 g |
| Sugar | 4 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
