Sarson da Saag
Mustard and spinach greens simmered for hours into a coarse, earthy saag, finished with white butter — the heart of a Punjabi winter meal.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Heavy-bottomed pot
- •Wooden masher (ghotni)
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 13 g
- carbs
- 18 g
- fibre
- 7 g
- protein
- 8 g
- calories
- 220 kcal
Instructions
- 1
Wash the mustard, spinach and bathua leaves thoroughly. Chop them into rough, coarse pieces.
- 2
Boil the greens with ginger, green chillies and a little water for 30-40 minutes until soft.
- 3
Mash the boiled greens coarsely with a wooden ghotni (masher). Or blend briefly, keeping the texture rough.
- 4
Stir in the maize flour to thicken the saag. Simmer for another 15-20 minutes, stirring often.
- 5
Heat white butter in a separate pan. Fry the chopped onion until golden.
- 6
Add the garlic and tomato. Cook until the raw smell disappears and the butter separates.
- 7
Pour this sizzling mixture over the simmered saag and mix well. Add salt to taste.
- 8
Simmer everything together for 10 more minutes. Serve hot topped with extra white butter.
Chef's tips
Cook the greens low and slow for a rich flavour, as rushing makes them taste raw. Use a wooden masher for the best rustic texture.
Ingredient substitutions
- makki ka atta → fine cornmeal
Storage
Keeps refrigerated for up to 3 days in an airtight container.
Reheating
Reheat gently on the stovetop with a splash of water, stirring frequently.
Common mistakes to avoid
- •Blending the saag completely smooth instead of keeping it coarsely mashed.
- •Skipping the final butter tempering (tadka sizzle), which is essential for flavour.
Serving suggestions
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