Punjabi Style Sarson Ka Saag (Spicy) Recipe
Rich, velvety mustard greens cooked with spinach and spices until tender, then topped with a sizzling tempering of ghee and garlic for an authentic Punjabi winter delicacy.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g mustard greens (sarson), washed and chopped</li><li class="ingredients-single-item">250g spinach, washed and chopped</li><li class="ingredients-single-item">100g bathua leaves (chenopodium album or substitute with more spinach)</li><li class="ingredients-single-item">4 green chilies, chopped</li><li class="ingredients-single-item">50g ginger, roughly chopped</li><li class="ingredients-single-item">6 garlic cloves, divided</li><li class="ingredients-single-item">1 medium onion, chopped</li><li class="ingredients-single-item">2 medium tomatoes, chopped</li><li class="ingredients-single-item">2 tbsp maize flour (makki ka atta)</li><li class="ingredients-single-item">1 tsp red chili powder</li><li class="ingredients-single-item">1 tsp garam masala</li><li class="ingredients-single-item">1 tsp coriander powder</li><li class="ingredients-single-item">½ tsp turmeric powder</li><li class="ingredients-single-item">Salt to taste</li><li class="ingredients-single-item">3 tbsp ghee (clarified butter)</li><li class="ingredients-single-item">1 tsp cumin seeds</li><li class="ingredients-single-item">2 dried red chilies</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Large pot or pressure cooker</li><li class="equipment-single-item">Blender or food processor</li><li class="equipment-single-item">Ovenproof baking dish</li><li class="equipment-single-item">Small tempering pan</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Begin by thoroughly washing the mustard greens, spinach, and bathua leaves. This is essential as mustard greens often harbor soil and grit. Chop them roughly and place in a large pot with 500ml of water.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add 3 garlic cloves, green chilies, ginger, and a teaspoon of salt to the pot. Bring to a boil, then reduce heat and simmer covered for about 30-35 minutes until the greens are completely tender. The long cooking time breaks down the fibers in the greens, creating that signature silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the greens are cooking, heat 1 tablespoon of ghee in a pan. Add the chopped onions and sauté until golden brown, about 5-6 minutes. Add chopped tomatoes and cook until they soften and oil begins to separate, approximately 8 minutes. This creates a flavor base that will add depth to your saag.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Once the greens are tender, allow them to cool slightly, then blend to a medium-coarse puree using a blender or food processor. Don't make it completely smooth – traditional sarson ka saag has some texture to it.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Return the pureed greens to the pot and add the sautéed onion-tomato mixture. Stir in the maize flour, which acts as a thickening agent and adds authenticity to the dish. Add red chili powder, turmeric, coriander powder, and salt to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cook the mixture on low heat for 15-20 minutes, stirring occasionally to prevent sticking. The maize flour needs to cook thoroughly to remove any raw taste, and this slow cooking allows the flavors to meld beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the saag to an ovenproof dish and bake uncovered for 15 minutes. This additional baking step intensifies the flavors and gives a slightly caramelized top – a technique used in traditional Punjabi homes to finish the saag.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the tempering, heat the remaining 2 tablespoons of ghee in a small pan until hot. Add cumin seeds, remaining 3 cloves of minced garlic, and dried red chilies. Cook until the garlic turns golden and the spices become fragrant, about 30 seconds. This tempering, known as tadka, adds a final aromatic layer to your dish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour this sizzling tempering over the baked saag, sprinkle with garam masala, and serve hot. The ghee will create small pools on top of the saag – this is traditional and adds richness to each serving. Sarson ka saag is traditionally enjoyed with makki di roti (cornbread) and a dollop of white butter or jaggery on the side.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make Sarson Ka Saag without bathua leaves?
Yes, bathua leaves can be difficult to find outside North India. You can substitute with additional spinach or use kale, collard greens, or Swiss chard as alternatives. The dish will still maintain its essential character, though with slightly different earthy notes.
What is the best way to serve this traditional Punjabi winter dish?
Sarson Ka Saag is traditionally served with makki di roti (cornmeal flatbread), topped with a dollop of white butter. In authentic Punjabi homes, it's often accompanied by jaggery on the side, as the sweetness beautifully balances the slight bitterness of the greens.
How can I store leftover mustard greens curry?
Leftover Sarson Ka Saag can be refrigerated for 3-4 days in an airtight container. It actually tastes better the next day as flavours develop further. For longer storage, freeze it for up to 3 months. Reheat gently with a splash of water and finish with fresh ghee tempering.
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