Rustic, hearty, and rich — Sarson ka Saag is the soulful taste of Punjab, best enjoyed with Makki di Roti and a dollop of white butter. The warmth of the hearth, the fields of mustard, and the love of Punjabi kitchens — all in one bowl!
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Ingredients
- 2 cups mustard greens (sarson), chopped
- 1 cup spinach (palak)
- ½ cup bathua (goosefoot leaves)
- 2 green chilies
- 1-inch piece ginger, chopped
- 4–5 garlic cloves
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 tbsp maize flour (makki atta)
- 2 tbsp ghee or butter
- Salt to taste
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Instructions
- Boil mustard greens, spinach, and bathua with ginger, garlic, and green chilies for 10–15 minutes.
- Cool and blend to a coarse paste — keep it rustic!
- Heat ghee in a pan, sauté onions until golden brown, add tomato puree and cook until aromatic.
- Add the blended greens, maize flour, and salt. Simmer for 15–20 minutes on low flame, stirring occasionally.
- Finish with a generous spoon of ghee or butter for that royal Punjabi touch
🌾 Serve Piping Hot with Makki di Roti and a Glass of Chilled Lassi 🥛
A True Taste of Punjab!
A True Taste of Punjab!