Sarson da Saag
Sarson da saag is considered the signature dish of the Punjab region, both on the Pakistani and Indian sides, a recipe intrinsically tied to the winter agricultural cycle, when green mustard grows abundantly in the region's fields. The word "sarson" means mustard in Punjabi, while "saag" refers generically to any leafy green stew. The dish is traditionally served alongside makki di roti, a gluten-free cornmeal flatbread, the combination of the two considered nearly inseparable in Punjabi cuisine — so much so that the phrase "sarson da saag te makki di roti" has become a cultural idiom evoking rural hospitality and winter family meals. The authentic recipe requires hours of slow simmering and manual mashing of the greens, a technique many modern cooks shorten with blenders, to the dismay of purists.
Mustard leaves
Fresh green mustard leaves form the base, with their distinctive, slightly bitter flavor.
Spinach and bathua
Spinach and wild spinach leaves (bathua) are added to balance the mustard's bitterness.
Thickened with cornmeal
Cornmeal is added near the end, to naturally thicken the curry, without using wheat flour.
With melted butter
Traditionally served with a generous dollop of melted butter (makhan) on top, while still hot.
Ingredients 4 servings
- 700g green mustard leaves, chopped
- 200g spinach, chopped
- 100g wild spinach leaves (bathua) or more spinach
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 2 green chilies, chopped
- 3 tbsp cornmeal
- 3 tbsp ghee or butter
- 1 tsp ground red chili
- Salt to taste
- Melted butter, for serving
How to make it
- 1CLEAN AND CHOP: Wash the mustard, spinach and wild spinach leaves well, remove the tough stems and chop finely.
- 2BOIL THE GREENS: Place the chopped greens in a large pot with a little water, simmer over medium heat 25-30 minutes, until fully softened.
- 3MASH OR BLEND: Mash the boiled greens with a hand blender or wooden spoon, directly in the pot, until you get a thick, not perfectly smooth texture.
- 4SAUTÉ THE BASE: In a separate pan, melt the ghee, sauté the chopped onion over medium heat 8-10 minutes, until golden.
- 5ADD THE AROMATICS: Add the garlic, ginger and chilies, cooking 2 minutes, until fragrant.
- 6ADD THE SPICES: Sprinkle in the ground red chili, mixing well with the onion base.
- 7COMBINE: Pour the mashed greens over the sautéed base, mix well, add salt to taste.
- 8THICKEN: Add the cornmeal gradually, stirring constantly, to avoid lumps; let simmer over low heat 10-15 minutes, until thickened.
- 9SERVE: Serve hot, with a generous dollop of melted butter on top, alongside cornbread (makki di roti).
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
