Preparation Time: 25 Minutes

Cooking Time: 11 Minutes

Sarson Ka Saag, a quintessential Punjabi dish, is a delectable and hearty blend of mustard greens and other leafy vegetables. This traditional Sarson Ka Saag recipe is a celebration of winter greens, expertly crafted to create a dish that is as nutritious as it is flavourful. The dish boasts a robust, earthy flavour with a hint of bitterness from the mustard greens, balanced by the subtle sweetness of other greens like spinach and bathua. 

Sarson Ka Saag is traditionally enjoyed with makki di roti, unleavened cornmeal flatbread, and a dollop of fresh butter or ghee. The combination creates a symphony of flavours that dance on the palate, offering a wholesome and satisfying experience. The dish is often garnished with julienned ginger, a squeeze of lemon, and a sprinkle of garam masala for an extra layer of depth.

Whether served at a festive occasion or as a comforting home-cooked meal, Sarson Ka Saag recipe embodies the rich culinary heritage of Punjab. The dish not only fills the air with enticing aromas but also brings people together, creating memorable moments around the dining table.

Are you someone who is wondering “ Sarson Ka Saag Kaise Bante Hai?” Well, for you, we bring the detailed Punjabi Sarson Ka Saag recipe! And for an authentic flavour use a variety of aromatic spices of Swadh Sugandh Ka Raja Badshah Masala.

Sarson Ka Saag Ingredients

1. Mustard Greens (Sarson): 3 bunches, washed and finely chopped
2. Spinach (Palak): 1 bunch, washed and finely chopped
3. Bathua (Chenopodium album): 1/2 bunch, washed and finely chopped (optional)
4. Radish Greens (Mooli ke patte): 1/2 bunch, washed and finely chopped (optional)
5. Green Chillies: 2-3, finely chopped (adjust according to spice preference)
6. Ginger: 1-inch piece, grated
7. Garlic: 4-5 cloves, minced
8. Maize Flour (Makki ka atta): 1/4 cup (for thickening)
9. Ghee or Clarified Butter: 2-3 tablespoons
10. Mustard Oil: 2 tablespoons (for cooking)
11. Onion: 1 medium-sized, finely chopped
12. Tomato: 1 medium-sized, finely chopped
13. Badshah Turmeric Powder (Haldi): 1/2 teaspoon
14. Badshah Red Chili Powder: 1 teaspoon (adjust to taste)
15. Badshah Coriander Powder (Dhania): 1 teaspoon
16. Salt: To taste
17. Water: As needed
18. Badshah Punjabi Garam Masala: 1/2 teaspoon
19. Fresh Butter: For garnish (optional)
20. Lemon Wedges: For serving

Sarson Ka Saag Recipe Preparation Method

Step 1: Wash And Prepare Greens

• Rinse the mustard greens, spinach, bathua, and radish greens thoroughly under cold water.
• Finely chop the greens and set them aside.

Step 2: Blanch The Greens

• In a large pot, bring water to a boil.
• Add the chopped greens and blanch for 5-7 minutes or until they become tender.
• Drain the water and let the greens cool.

Step 3: Blend The Greens

• Once the greens are cool, use a blender or an immersion blender to coarsely puree them. Set aside.

Step 4: Prepare The Base

• Heat mustard oil in a heavy-bottomed pan or kadhai.
• Add chopped onions and sauté until golden brown.
• Stir in grated ginger and minced garlic, cooking for another 2 minutes.

Step 5: Add Tomatoes And Spices

• Add finely chopped tomatoes to the pan and cook until they become soft and the oil starts to separate.
• Incorporate turmeric powder, red chilli powder, coriander powder, and salt. Stir well.

Step 6: Cook The Greens

• Add the coarsely pureed greens to the pan and mix thoroughly with the spice mixture.
• Cook on low heat, stirring occasionally, for 20-25 minutes. This allows the flavours to meld and the saag to thicken.

Step 7: Prepare The Cornmeal Mixture

• In a separate bowl, mix maize flour (makki ka atta) with water to form a smooth paste.
• Add this paste to the cooking saag, stirring continuously to avoid lumps.

Step 8: Add Ghee And Punjabi Garam Masala

• Drizzle ghee over the saag and sprinkle Punjabi garam masala. Mix well.

Step 9: Simmer And Finish

• Allow the saag to simmer on low heat for an additional 15-20 minutes, ensuring it reaches a rich, thick consistency.

Step 10: Garnish And Serve

• Garnish with a dollop of fresh butter (optional).
• Serve hot with makki di roti, chapati, or naan.
• Squeeze a wedge of lemon over the saag before enjoying.

Summing Up!

We hope that this step-by-step guide will surely help you master the art of preparing Punjabi Style Sarson Ka Saag. Embrace the rich tapestry of flavours as mustard greens, spinach, and aromatic spices come together to create a dish that embodies the warmth of Punjabi kitchens. Whether you’re celebrating a special occasion or simply craving a comforting meal, this iconic Sarson Ka Saag recipe promises a culinary journey that captivates the senses and brings the essence of Punjab to your table. 

Frequently Asked Questions On Sarson Ka Saag

1. What Spices Are Typically Used In Sarson Ka Saag?

Ans: The key spices typically used in Sarson Ka Saag include turmeric powder (haldi), red chilli powder, coriander powder (dhania), and garam masala. These spices contribute to the robust and flavorful profile of the dish.

2. What Is The Best Way To Serve Sarson Ka Saag?

Ans: The best way to serve Sarson Ka Saag is with makki di roti, a traditional Punjabi cornmeal flatbread. Add a generous dollop of fresh butter or ghee on the saag, garnish with julienned ginger, and serve it hot. The combination creates a perfect harmony of flavours and textures.

3. Can I Prepare Sarson Ka Saag In Advance?

Ans: Yes, you can prepare Sarson Ka Saag in advance. Cook the saag as per the recipe, and once it cools, store it in an airtight container in the refrigerator. Reheat on the stove or in the microwave before serving. The flavours often intensify when allowed to meld, making it a dish that can be prepared ahead for convenience without compromising on taste.