Sarson Bathua ka Saag
Mustard and bathua greens slow-cooked and coarsely mashed with a little maize flour, finished with white butter — a shared winter classic of Haryana and Punjab.
- Prep
- 25 min
- Cook
- 75 min
- Total
- 100 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Heavy pot
- •Wooden masher (ghotni)
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 14 g
- carbs
- 14 g
- fibre
- 6 g
- protein
- 7 g
- calories
- 210 kcal
Instructions
- 1
Boil the mustard greens, bathua and spinach with ginger, garlic and green chilli in a little water. Cook until fully soft, about 40 minutes.
- 2
Let it cool slightly. Mash coarsely with a wooden masher or blend briefly, keeping some rough texture.
- 3
Stir in the maize flour. Cook on low heat for 15-20 minutes until thickened and cooked through.
- 4
In a separate pan, heat ghee (clarified butter). Fry the chopped onion until deep golden.
- 5
Pour the fried onion mixture over the saag (cooked greens) and stir well. Simmer for another 10 minutes.
- 6
Taste and adjust the salt. Top with a slab of white butter and serve piping hot.
Chef's tips
Cook the greens slowly on low heat for deep flavour. Add the maize flour slowly to prevent lumps, and finish with a generous slab of homemade white butter.
Ingredient substitutions
- maize flour → fine cornmeal
Storage
Refrigerate for up to 2 days; flavour deepens on the second day.
Reheating
Reheat gently on the stovetop with a splash of water, stirring often.
Common mistakes to avoid
- •Blending the saag completely smooth instead of keeping it coarse and textured
- •Skipping the fried onion step, which gives the dish essential richness
Serving suggestions
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