Sarson Ka Saag (Authentic Punjabi Mustard Greens Saag)

 

Sarson Ka Saag is a beloved winter classic from Punjab, known for its earthy flavor, vibrant green color, and impressive nutritional benefits. Traditionally served with makki di roti (corn flatbread), this hearty dish celebrates fresh mustard greens slow-cooked to perfection. While deeply rooted in tradition, Sarson Ka Saag is also a naturally healthy recipe—rich in fiber, antioxidants, and essential vitamins—making it ideal for a wholesome, balanced diet.

Why Sarson Ka Saag Is a Healthy Choice

Mustard greens are packed with vitamins A, C, and K, along with iron and calcium that support immunity, bone health, and digestion. When combined with spinach and bathua (lamb’s quarters), the saag becomes even more nutritious. Minimal processing and slow cooking help retain nutrients while enhancing flavor naturally—no heavy creams or artificial additives needed.

Ingredients (Serves 4)

• 2 bunches fresh mustard greens (sarson), washed and chopped

• 1 bunch spinach (palak), chopped

• 1 small bunch bathua (optional but traditional)

• 1 medium onion, finely chopped

• 2–3 cloves garlic, minced

• 1-inch piece ginger, grated

• 1–2 green chilies (adjust to taste)

• 1 tsp cumin seeds

• 1 tsp red chili powder (optional)

• Salt to taste

• 1 tbsp maize flour (makki ka atta) for thickening

• 2 tbsp cold-pressed mustard oil or ghee

How to Make Authentic Sarson Ka Saag

1. Cook the Greens
   In a large pot, add mustard greens, spinach, and bathua with a little water and salt. Cook on low heat until the greens are soft and tender.

2. Blend the Saag
   Allow the cooked greens to cool slightly, then blend coarsely. Traditionally, this is done using a hand blender or wooden churner to keep some texture.

3. Simmer for Flavor
   Return the blended greens to the pot. Add maize flour mixed with a little water and simmer on low heat for 10–15 minutes, stirring occasionally.

4. Prepare the Tadka (Tempering)
   Heat mustard oil or ghee in a pan. Add cumin seeds, then onions, ginger, garlic, and green chilies. Sauté until golden and aromatic.

5. Combine and Finish
   Add the tadka to the simmering saag. Stir well and cook for another 5 minutes to let the flavors blend beautifully.

Healthy Serving Suggestions

Serve hot Sarson Ka Saag with makki di roti, a small dollop of homemade butter (optional), sliced onions, and lemon wedges. For a lighter meal, pair it with whole wheat roti or brown rice.

Healthier Tips & Variations

• Use less oil or ghee for a heart-friendly version

• Add extra spinach to mellow bitterness if you’re new to mustard greens

• Skip butter on top to keep it vegan and low-calorie

• Use a pressure cooker to reduce cooking time while preserving nutrients