Sarson Da Saag Recipe – Authentic Punjabi Mustard Greens Curry

Sarson Da Saag is an iconic Punjabi winter delicacy made from fresh mustard greens (sarson), spinach (palak), and bathua leaves, slow-cooked with aromatic spices. Traditionally served with Makki Ki Roti (cornmeal flatbread) and a dollop of fresh white butter, this dish is not just food — it’s a cultural celebration of Punjab’s rich agricultural heritage.

The name Sarson Da Saag literally means “mustard leaves curry” in Punjabi. It is nutritious, warming, and comforting, making it a perfect recipe for cold winter days. In Punjabi households, this dish is slow-cooked for hours, developing a deep earthy flavor that pairs beautifully with the sweetness of corn roti and tang of jaggery or lassi.

In this complete guide, you’ll learn how to make authentic Sarson Da Saag step by step, just like in Punjab, with tips, variations, and serving ideas.

Ingredients for Sarson Da Saag

Greens

• 4 cups mustard greens (sarson), cleaned and chopped

• 2 cups spinach leaves (palak), cleaned and chopped

• 1 cup bathua leaves (optional but traditional), cleaned and chopped

• 2–3 green chilies, chopped

• 1 tbsp ginger, chopped

• 1 tbsp garlic, chopped

For the Saag Base

• 2 medium onions, finely chopped

• 2 medium tomatoes, finely chopped or pureed

• 1½ tsp salt (adjust to taste)

• 1 tsp turmeric powder

• 1½ tsp red chili powder (adjust to taste)

• 2–3 tbsp maize flour (makki ka atta) for thickening

• 2 tbsp ghee (clarified butter) or mustard oil

• 1 tsp cumin seeds

• ½ tsp asafoetida (hing) – optional but helps digestion

For Tempering (Tadka)

• 2 tbsp ghee or butter

• 2–3 cloves garlic, finely sliced

• 1 dried red chili

• ½ tsp garam masala powder

Step-by-Step Process

Step 1: Cleaning and Preparing the Greens

1. Wash all the mustard greens, spinach, and bathua thoroughly under running water to remove dirt.

2. Chop them roughly and keep aside.

3. Tip: Always wash greens before chopping to avoid losing nutrients in the washing water.

Step 2: Cooking the Greens

1. In a large deep pan, add all the chopped greens along with chopped green chilies, ginger, garlic, turmeric powder, and salt.

2. Add about 2–3 cups of water.

3. Cover and cook on a medium flame for about 45–60 minutes, stirring occasionally.

4. Traditionally, this step is done slowly over a low flame to retain flavor and nutrition.

Step 3: Blending the Greens

1. Once the greens are soft and cooked, allow them to cool slightly.

2. Use a wooden whisk (madhani) or a blender to puree the greens into a coarse paste.

3. Mix maize flour (makki ka atta) into the greens — this helps thicken the saag and adds a rustic taste.

4. Cook again for 15–20 minutes on low heat.

Step 4: Preparing the Onion-Tomato Masala

1. Heat ghee or mustard oil in another pan.

2. Add cumin seeds and let them crackle.

3. Add asafoetida, then onions, and sauté until golden brown.

4. Add chopped tomatoes and cook until the oil separates.

5. Add red chili powder and mix well.

Step 5: Combining Greens with Masala

1. Add the onion-tomato masala to the cooked saag and mix well.

2. Simmer for another 15–20 minutes so that all flavors blend together.

Step 6: Preparing the Tempering (Tadka)

1. Heat ghee in a small pan.

2. Add sliced garlic and fry until golden.

3. Add dried red chili and garam masala powder.

4. Pour the hot tempering over the saag.

Step 7: Serving

• Serve Sarson Da Saag hot with Makki Ki Roti, fresh white butter, and jaggery on the side.

• A glass of lassi completes the traditional Punjabi meal.

Tips for Perfect Sarson Da Saag

• Use fresh greens for the best flavor.

• Slow cooking enhances taste — don’t rush the process.

• Adding bathua gives an authentic earthy flavor.

• Use mustard oil for tempering to enhance the rustic Punjabi taste.

• Balance bitterness of mustard greens with spinach and bathua.

Nutrition Facts (Approx. per Serving)

(Values may vary based on portion size and ingredients used.)

Interesting Facts about Sarson Da Saag

1. Traditional Winter Dish – Sarson greens grow best in winter, making this dish a seasonal favorite.

2. Cultural Icon – Symbolizes Punjabi hospitality and farming traditions.

3. Rich in Nutrients – Packed with iron, fiber, antioxidants, and vitamins.

4. Best with Makki Ki Roti – The cornmeal bread balances the bitterness of greens.

5. Slow Cooking Legacy – Traditionally simmered for hours in clay pots for deep flavor.

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