Punjabi Sarson Ka Saag Recipe - Mustard Greens curry

Sarson ka saag is traditional Punjabi recipe made in winters. Mustard greens with a combination of other greens are cooked and then tempered with tomatoes, ginger and garlic. In this post, I am sharing, How to make the best tasting Punjabi Sarson ka saag for Makki ki roti.

Sarson Ka Saag Video Recipe

Makki ki roti and Sarson ka Saag is a winter speciality in most of the Punjabi homes. Sarson ka saag is made with mustard greens or Sarson along with spinach (palak) Fenugreek (methi) and a small quantity of Bathua (Chenopodium). Saag is usually made with a mix of these greens in different quantities. I cook it using my mother's recipe. I use mustard greens (sarson) and Spinach in almost equal quantities and bathua in ¼th of the total.

Why only Punjabi, this is now a popular dish and people from all communities love it!  This Sarson ka saag recipe has always been a hit in get-togethers, my husband can eat this day in and day out. I have too many fond memories associated with this particular dish.

When I got married, I didn't have any clue about cooking. My husband was staying in a different city and was staying away from the family due to his job. I had to take over all the responsibilities that came along with running a household {and that involved cooking too}. Winter season and I knew that He loves to eat Sarson ka Saag, being bent on to impress him I put a telephonic call  (It used to be booked trunk call) to my mother, and asked about ingredients and recipe of Sarson ka Saag.

Armed with this knowledge I bought all the ingredients and prepared it from the recipe told by my mom. I forgot to tell you that as much as my husband liked it, Sarson ka saag was something that I never liked, so even though I cooked sarson ka saag, for him I never bothered to taste it.

When he came back from office, I served it to him with full josh. This Guy kept on eating it and praising me throughout, lastly, when he finished eating his food he asked me to try it, just to please him I  took a spoonful and put it in my mouth and Ishhhhhh  !! it was all sand. Yes, one most important step I forgot was to wash it properly. So when you make saag or any other greens, take care to wash it nicely first.

If you love to cook with greens or popular Punjabi dishes you may also like to see this Spinach and Mushroom curry , Rajma masala, or Punjabi Kadhi Pakora

Whichever way you cook it but Punjabi's love their sarson ka saag with Makki ki Roti, gud(jaggery) and sliced radish always. A glass of thick lassi and gajar ka halwa is always welcome with sarson ka saag.

Sarson Ka Saag Recipe

Sarson ka saag is traditional Punjabi recipe made in winters. Mustard greens with a combination of other greens are cooked and then tempered with tomatoes, ginger and garlic. In this post, I am going to describe  How to make Sarson ka saag that tastes best with Makki ki roti.

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: punjabi

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 servings

Author: Rekha Kakkar

Ingredients

• 400 grams Mustard Greens
• 400 grams spinach
• 150 grams Bathua Chenopodium
• 2 - 3 green chillies
• to taste salt
• 2 tablespoon ghee Desi (clarified butter)
• 1 teaspoon ginger garlic paste (finely chopped)
• 3 Tomatoes chopped

Instructions

• Wash, clean and chop the mustard, Bathua and spinach leaves. Also chop tender stems of mustard leaves
• Add salt, green chili and tomatoes to these greens and pressure cook the for 2-3 whistles. Remove from heat, release the pressure and allow it to cool.
• Blend the saag in a blender jar.

To Prepare Tadka or Tempering

• Heat ghee in a pan.
• Add ginger garlic and fry them for a minute.
• Add chopped tomatoes and cook till soft and pulpy. Keep mashing them with back of spatula. 

When tomatoes are cooked add blended saag in the pan and cook for 4-5 minutes and serve with makki ki roti.

Video