Sarson ka Saag

Sarson Ka Saag is more than just a meal – it's a cultural institution. Sarson Ka Saag is a staple in Punjabi families, especially during the winter months when mustard greens are in season. Its hearty, nutritious and such a comforting meal.

Health Benefits:

Mustard greens, spinach, and bathua are packed with essential nutrients, including vitamins A, C, and K, as well as iron, calcium, and antioxidants. These leafy greens are known for their anti-inflammatory properties, and for boosting immunity. Plus, the use of cornmeal flour (makki atta) adds dietary fiber to the dish, making it a healthy and wholesome dish.

Makki Ki Roti and Sarson Ka Saag:

No discussion of Sarson Ka Saag would be complete without mentioning this quintessential pairing – Makki Ki Roti (corn tortilla). Made from maize flour, Makki Ki Roti is the best pairing to the rich Sarson Ka Saag. Growing up, I would often hear my grandfather talk praises of Sarson da Saag aur Makki di roti. The earthy, slightly sweet taste of the makki ki roti complements the rich flavors of the saag.

Who created Saag?

Saag was generally the meal taken by the rural people in Punjab. Historically, this dish was prepared by farmers using locally grown ingredients. By definition, Saag was and continues to epitomize the farm-to-table concept. Over time, Sarson Ka Saag evolved from a humble peasant dish to almost a delicacy, particularly because of the preparation it needs when prepared in the traditional stovetop way.

What Type of Greens are Needed for Saag:

1. Mustard Greens (Sarson): These greens have a slightly bitter and peppery flavor; they are the main type of greens we need. They also provide a distinct mustard-like aroma.
2. Spinach (Palak): Spinach is milder in flavor compared to mustard greens, adding a subtle sweetness and a vibrant green color to the saag. It helps balance out the bitterness of mustard greens.
3. Bathua (Chenopodium/Pigweed): Bathua, also known as pigweed or lamb's quarters (who named it?), has a slightly tangy and earthy taste. It complements the flavors of mustard greens and spinach. However, if you cannot find bathua, you can skip it (don't tell my ancestors I'm recommending this :p)

How to Make Saag:

Sarson ka Saag actually has minimal ingredients but requires a good amount of prep work to pick and clean the greens. To make Sarson ka Saag, begin by preparing the greens. Peel the tough skin from the stems of the mustard leaves and wash them thoroughly.

Finely chop or pulse in a blender thoroughly washed mustards greens, along with spinach, bathua, green chilies, ginger, and garlic. In a large pot, combine the chopped greens with water and salt, and let it simmer for an hour. Then, sprinkle cornmeal flour evenly into the pot and continue cooking until the saag thickens and the water evaporates. My mother-in law recommends giving it another hour to thicken. And that is it!

For the tadka, heat ghee in a pan and fry sliced onions until golden brown. Add this very simple tadka to the saag and serve hot with a dollop of white butter, alongside Makki Ki Roti. I love having Saag with a normal roti or paratha or sometimes without an bread too!

Authentic Punjabi Sarson ka Saag

Izzah Khan

This fail-proof recipe is traditionally how Punjabi Sarson ka Saag is made with fresh Mustard leaves and Spinach. While it's a labor of love, the recipe is easy to follow and always delivers!

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Servings 8 servings

Ingredients

  

• 2 lbs Mustard leaves
• 8 oz spinach
• 8 oz Bathua leaves skip if you can’t find it
• 5-6 green chili or to taste
• 1 whole garlic clove chopped
• 3 inch thumb sized ginger chopped
• 10-12 cups water
• Salt to taste
• 1 cup cornmeal flour you can use ½ cup as well but my mil insists that the authentic Punjabi version has up to 1-2 cups
• Tadka:
• ½ cup ghee
• 1 red onion sliced or chopped

Instructions

 

• Peel the skin from the stem of the mustard leaves (it’s hard to dissolve) and wash your leaves really well.
• Finely chop all the greens (including spinach and bathua) in a food processor with green chili, ginger and garlic.
• Add all of this to a large pot with 10-12 cups of water. Add salt to taste and let the saag boil on medium heat for an hour.
• Next, sprinkle makki atta (cornmeal flour) evenly and continue stirring the saag and make sure any lumps that form are dissolved. Continue cooking for another hour stirring occasionally to ensure the saag doesn’t catch at the bottom. Cook on medium heat until all the water has evaporated and you start seeing little air bubbles pop. Your saag is now ready for tadka. Turn off the heat.
• For tadka, fry sliced or chopped onion and more green chili if you prefer until golden brown. You can also add some red chili powder for added heat but I don’t add anything. Add this tadka to the saag and top with white butter to serve with makki ki roti.