Sarson Da Saag
Enjoy this comforting and nutritious Punjabi classic, and elevate your meal with traditional makki di roti for a complete experience!

1 bowl
For 4 people
Difficulty
Average
Taste
Spicy
Health Benefits
Rich in Vitamins: Provides essential vitamins A, C, and K.
High in Iron: Supports healthy blood and energy levels.
Good for Digestion: High fiber content aids in digestion and gut health.
Boosts Immunity: Antioxidants and nutrients help in strengthening the immune system.
Supports Bone Health: Contains calcium and vitamin K, promoting strong bones.
250 kcal
in 279g
Protein:
8g
Fats:
20g
Carbs:
15g
Cholesterol:
35mg
Sodium, Na:
450mg
Potassium, K:
850mg
Sarson Da Saag is a beloved dish from Punjab, India, known for its rich, hearty flavors and comforting warmth. This traditional recipe uses mustard greens as the star ingredient, complemented by spinach and wild spinach, creating a nutritious and flavorful dish. Often enjoyed with Makki Di Roti (corn flatbread), this dish is perfect for chilly evenings.
Ingredients
4
1 & half Liters Water
400 grams Mustard leaves
200 grams Spinach
100 grams Wild Spinach (Desi Palak)
Salt as per taste
three quarters cup Maize flour
25 pieces Garlic Cloves
2 inches Ginger
4 pieces Green Chilies
Salt as per taste
2 tbsp Ghee
1 piece Onion
Tips
Be patient; the longer you cook, the better the flavors develop.
Store leftover saag in the fridge for up to 3 days or freeze for longer storage. Reheat with additional tadka for fresh flavors.
Directions
Prep the Greens: Thoroughly wash the mustard leaves, spinach, and wild spinach to remove excess dirt. Chop them finely; this helps them cook faster and blend better into the saag.
Cook the Saag: Heat a wok or large pan over medium heat. Add water and bring it to a boil. Add the chopped greens and salt. Cook the greens while muddling them with a mathani (muddler) or spatula. This process can take about 60-90 minutes.
Prepare Thecha: In a mortar and pestle, coarsely crush the garlic cloves, ginger, green chilies, and a pinch of salt. Alternatively, grind them coarsely in a mixer grinder.
Add Thecha: Add 1-2 tablespoons of thecha to the saag. Continue cooking the saag uncovered, stirring occasionally, until the water is mostly evaporated, and the greens are well-cooked.
Blend and Thicken: Use a muddler to further blend the saag. Gradually add maize flour in batches, mixing well while muddling. Adjust the consistency with hot water if necessary. Cook for an additional 5-10 minutes until the saag reaches a creamy texture.
Prepare Tadka: In a separate pan, heat ghee over medium heat. Add chopped onions and cook until translucent. Add garlic and ginger, cooking until the onions are golden brown. Add a portion of the saag and cook for 2-3 minutes, allowing the flavors to meld.
Serve: Serve the sarson da saag hot with makki di roti and a dollop of white butter. For an extra touch, you can add additional ghee and a pinch of hing (asafoetida) to the top of the saag.
Notes
This dish is nutritious and can be a good addition to a balanced diet. However, those with high blood pressure should monitor their salt intake and individuals with digestive sensitivities may need to be cautious with the spices used in the thecha.
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