Why you should make this recipe:
Sarson ka Saag is a traditional dish of Punjab and its affordable and it is a comfort food. The ingredients are easily available in our home gardens. It’s made with sarson (mustard leaves), methi (fenugreek leaves), palak (spinach) and bathua (chenopodium leaves).
My mother-in-law usually makes this dish during winter in a very traditional way by cooking it in chulah (homestyle mud oven). It is a healthy dish and is for its medicinal properties.
Sarson ka saag is enriched with homemade white butter . And of course its best served with Makki ki Roti and a Grande size glass of Lassi (Yoghurt drink).
- Sarson leaves- 4 bunches
- Methi leaves-1 bunch
- Palak- 2 bunches
- Bathua- 1 bunch
- Coriander -1/2 bunch
- Garlic- 1 bulb (10-15 cloves)
- Ginger-1 medium piece
- Green chilli- 8 pcs
- Makki ka atta-1 cup
- Wash all the greens together and leave it in a colander to drain it.
- Cut the greens.
- Cook the leaves in medium low heat with little salt for about 5 hours, mix it occasionally and ensure it always have water in it (add hot water in between the process whenever required).
- You can make a puree with a blender or with a muddler in the traditional way
- Add makki ka atta gradually and stir well to ensure no lumps are formed
- Cook for another 20 minutes and check the seasoning
- In a pan, saute the chopped chilli, ginger and garlic. Add salt if needed and add in the saag mixture.
- Mash it with the muddler and bring to the smooth consistency.
- Turn off the heat and add the white butter.
In this Recipe
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