Traditional Recipe for Sarso Ka Saag - A Winter Delight

Sarso ka saag is one of the most cherished traditional dishes of North India, especially popular in Punjab. It is a rich, flavorful, and wholesome dish made from mustard greens and is typically enjoyed with makki ki roti (maize flour flatbread). This dish is a winter favorite due to the availability of fresh greens and its warming, nourishing properties.
Here’s a simple and authentic recipe to make sarso ka saag at home.

Ingredients:
For the Saag:
●    500g mustard leaves (sarson)

●    250g spinach leaves (palak)

●    100g bathua leaves (optional but traditional)

●    2 green chilies

●    1 medium-sized onion (finely chopped)

●    1-inch piece of ginger (grated)

●    4-5 garlic cloves (chopped)

●    2 tablespoons maize flour (makki ka atta)

●    1 medium tomato (chopped)

●    Salt to taste

●    2 tablespoons ghee or mustard oil

For Tempering (Tadka):
●    1 tablespoon ghee

●    1 teaspoon cumin seeds

●    2-3 garlic cloves (sliced)

●    1-2 dried red chilies (optional)

●    A pinch of asafoetida (hing)


Method:
1. Cleaning and Boiling the Greens:
●    Wash all the greens thoroughly in running water to remove any dirt.

●    Roughly chop the leaves.

●    In a large pot or pressure cooker, add all the greens, green chilies, and a little water (around 1 cup). Pressure cook for 2-3 whistles or simmer in a covered pot until the greens are soft and tender.

●    Once cooled, use a hand blender or regular blender to make a coarse paste of the boiled greens.

2. Cooking the Saag:
●    In a heavy-bottomed pan, heat 2 tablespoons of ghee or mustard oil.

●    Add chopped onions, ginger, and garlic. Sauté until golden brown.

●    Add the chopped tomato and cook until soft and pulpy.

●    Now add the blended greens paste to the pan. Mix well.

●    Sprinkle maize flour into the saag to thicken it and stir continuously to avoid lumps.

●    Add salt to taste and let it simmer for 25–30 minutes on low flame. Stir occasionally.

3. Preparing the Tadka (Tempering):
●    Heat 1 tablespoon of ghee in a small pan.

●    Add cumin seeds, sliced garlic, red chilies, and a pinch of asafoetida.

●    Once aromatic, pour this tadka over the saag and give it a final mix.


Serving Suggestion:
Serve hot sarso ka saag with a dollop of homemade white butter and pair it with makki ki roti. Add some jaggery (gur) and raw onion slices on the side for a traditional Punjabi touch.

Tips:
●    Always cook saag on low flame for better flavor.

●    Maize flour helps thicken the saag and adds to its authentic taste.

●    You can store leftover saag in the refrigerator for 2–3 days and reheat with a little ghee.

This recipe brings the comforting essence of Punjabi cuisine straight to your kitchen. Perfect for chilly days, sarso ka saag is not only delicious but also packed with nutrients.

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