Authentic Punjabi Sarson ka Saag
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!
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.