Sarson ka saag is a traditional Punjabi dish made with Mustard greens. Other greens like spinach, fenugreek and radish greens are also added to give it a unique flavor. It is best enjoyed with Makki ki roti or maize flour flat bread. It's a winter specialty as mustard greens are easily available at this time of the year. Here is the recipe to make a very delicious Sarson ka saag.


All you need is

Sarson ka saag \ Mustard greens - 200 g
Palak \ Spinach - 35 g
Mooli ke patte \ Radish greens - 35 g
Bathua \ Chenopodium - 35 g
Methi \ Fenugreek leaves - 25 g
Tomato  - 1 cup ( chopped )
Onion - 1 cup ( chopped )
Radish - 1\4 cup ( chopped )
Ginger - 1 inch piece ( chopped )
Garlic- 8-10 cloves ( chopped )
Green chili - 2 ( chopped )
Red chili powder - 1 tsp
Heeng \ Asafoetida - 1\4 tsp
Salt to taste
Makke ka atta \ Maize flour - 2 tbsp

For tadka

Ghee - 2 tbsp
Onion - 1\4 cup ( finely chopped )
Garlic - 3-4 cloves ( crushed )


Method of preparation

Clean all the leaves and wash them thoroughly.
One good way to wash your green is to fill a large pot with water.
Dip your green in water.
Let it stay for a minute.
All the impurities will settle down.
Gently take out the leaves without disturbing the water.
Repeat the process 2-3 times.
Add the greens in a pressure cooker.
Add tomato, onion, ginger, garlic, radish, green chili, salt and a cup of water.
Cook for 5-6 minutes.
Remove the pressure cooker from heat and let it cool.
Once cooled, blend the greens in a blender to make a coarse paste. ( I like my saag a little coarse. If you like it smooth, grind the greens till smooth )
Transfer the paste in the pressure cooker.
Dissolve makke ka atta in little water and add it in the cooker.
Add red chili powder and heeng and cook for 3-5 minutes.

For tadka

Heat ghee in a pan.
Add onion and  garlic and fry till golden brown.
Pour the tadka over the saag.
Serve hot with makke ki roti and white butter.