Punjabi Sarson ka saag is a richly flavorful and highly nourishing dish. It is a creamy leafy green blend crafted from uncomplicated components, and notably, it is devoid of any spices. Prepared with only natural ingredients, this dish holds to its simplicity. The term “Sarson” denotes mustard leaves, while “saag” refers to greens. Traditionally savored during winter in Pakistan and India, I prepare this dish in the USA when I obtain fresh sarson from my backyard at the onset of summer. This recipe does take a little bit of work and patience but once you taste it you are not going to mind all of that work.
Table of contents
What goes in sarson ka saag
Sarson
Sarson is green mustard leaves. To prepare sarson, most of the leaves are removed except for a few that are on the main branch. Sarson ka saag is made mainly with the softest stems and leaves around it. I have always seen my grandma make it with more branches and fewer leaves and that’s how I try to prepare. However, the stem takes more time to cook. The next step is to chop it and then rinse it under water to get rid of any dirt or impurities.
After that transfer it to a big pot add some water to it and let it come to a boil over high heat then lower the heat and keep cooking for about 1 hour or until you can easily break the mustard by pinching in between your fingers.
Spinach
I used baby spinach which reduced one of the steps because it was prewashed and I didn’t need to cut. When saag is almost cooked add spinach. I used a little over 12 oz of spinach for this recipe.
Ginger, garlic and green chilies
Freshly ground ginger garlic and green chilies are added next to the saag and left it to cook over medium heat until everything is well blended and soft. which will take another 15-20 minutes.
Salt
another crucial ingredient is salt. Don’t forget to add salt according to your taste.
Blend the greens
I only made a small quantity of saag, it was easy for me to blend it using a wooden spoon while I slowly added 1/4 cup of atta. If you are making a large quantity or you want to use a blender then add half of the green to a blender and run the blender for only 10 seconds. Add this blended mixture to the rest of the saag and mix everything. Traditionally it is always done with a wooden spoon.
How to Baghar/Tarka
Butter or Desi ghee
The final step is baghar or Tarka which is tempering. Tempering is a little different for saag compared to regular Tarka. As saag is added to the baghar not the baghar to the tarka. Heat butter or ghee and then lightly caramelized onions, once caramelized add prepared saag and cook for a few minutes while mixing it very well.
Cilantro
I always see my mother adding some cilantro or finely chopped dhania at the end for freshness. Feel free to use or leave it.
How to make sarson ka saag less bitter?
If you find your sarson greens to be bitter, consider using a reduced amount of mustard greens and increasing the proportion of spinach. Another approach, as my grandma used to do, is to discard the cooking water from the greens. While this method removes some nutrients, it may help decrease bitterness.
How to serve sarson ka saag?
Saag is made with fresh ingredients without any spices or preservation and it is full of antioxidants and nutrients. Adding a little butter right before serving won’t hurt at all. I also like to add some fresh cilantro, ginger, and caramelized onion. Traditionally it’s served with maki ki roti. I just warmed up some yellow corn tortillas for that. However, my favorite way to enjoy saag is with freshly boiled basmati rice. Add a little butter on top and I can eat it for breakfast, lunch, and dinner.
How to store sarson ka saag?
Saag tastes better the next day, as all the flavors mingle together and make it even more flavorful. I usually make a big batch and use it throughout the week. Keep in an airtight container for up to 5 days or divide into small portions and freeze for up to 3 months. If you would like to freeze the saag then skip the tempering, temper it while ready to serve.
Sarson ka saag
Ingredients
- 1 lbs Mustard leaves
- 15 oz Spinach
- 2 cups water or more
- 3/4 tsp salt
- 5-6 green chilis or to taste
- 5-6 cloves garlic
- 2 inch ginger
- 1/4 cup all purpose flour flour
Ingredients for tarka
- 1/2 cup Butter
- 2 tbsp olive oil
- 1 small onion
- 1/2 bunch cilantro
Instructions
- Cut mustard leaves and then thoroughly wash them. Add to a pot with 2 cups of water. Cook on high heat for 5 minutes then lower the heat and cook for about 45 minutes.
- Now add spinach, I used baby spinach but you can use any. Cover and cook for another 5 minutes.
- Meanwhile, grind ginger garlic and green chilies.
- Add this paste to the saag along with salt. Keep cooking for another 30 minutes.
Blend the saag
- Now with the help of a wooden spoon start mixing saag while adding Atta a little at a time. Keep muddling until you get the consistency you like.
- You can also use a hand blender.
Prepare Tarka
- Peel and thinly slice onions.
- Add 1/2 cup of butter and 2 tbsp of olive oil to a pan, then add sliced onion. Cook until lightly golden over medium heat, add saag to the Tarka, and garnish with cilantro and sliced ginger.
- Serve with cooked corn tortilla or white rice.