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Sarson ka saag is one of the most iconic dishes from Punjab, especially relished during the winter season when mustard greens are in abundance. “Saag” refers to any cooked leafy green, and in this dish, mustard greens (sarson) are cooked along with spinach (palak) and bathua (chenopodium greens), which balance out mustard’s natural sharpness.
The greens are slow-cooked with ginger, garlic, onions, and green chillies until they break down into a smooth, earthy mash. Traditionally, this is hand-whisked with a wooden “madani” (buttermilk churner) to achieve a coarse yet creamy texture. A touch of maize flour (makki ka atta) helps thicken the saag.
What elevates the dish is the ghee-based tadka (tempering) with garlic, dried red chillies, and sometimes a little hing. This smoky tadka gives the saag its authentic Punjabi flavour. The dish is hearty, nourishing, and keeps you warm in winter. It’s traditionally served with makki ki roti, white butter, jaggery, and a glass
Read MorePrepare the greens
Clean and wash the greens thoroughly to remove grit.
Boil them in 3–4 cups water with green chillies, ginger, turmeric, and salt.
Simmer on low for 30–35 minutes until tender.
Mash the saag
Once soft, mash the greens with a wooden churner (madani) or hand blender until coarse but smooth.
Add maize flour, mix well, and simmer for another 10–12 minutes to thicken.
Prepare the tadka
Heat 2 tbsp ghee in a pan. Add cumin seeds, garlic, and onions.
Sauté until golden. Add chopped tomatoes and cook until the oil separates.
Mix in red chilli powder.
Combine
Pour the tadka into the simmering saag. Stir well and cook for 5 more minutes.
Finish and serve
Top with 1 tbsp ghee before serving.
Serve hot with makki ki roti, a dollop of white butter, and jaggery on the side.
Mix of greens matters – Pure mustard leaves can be very pungent; mixing spinach and bathua balances the flavour.
Slow cooking = depth – The longer you simmer, the richer and more authentic the taste.
Don’t skip maize flour – It thickens the saag and gives it traditional texture.
Tadka is key – Always use ghee for tempering to get that authentic Punjabi aroma.
Make-ahead – Saag tastes even better the next day as flavours deepen overnight.
Yes. Use just mustard greens and spinach in a 2:1 ratio.
Maize flour (makki ka atta) gives authentic texture. Cornflour can thicken, but the taste will be slightly different.
Yes, it freezes well for up to 1 month. Reheat with a fresh tadka before serving.
It pairs well with parathas or steamed basmati rice, but makki ki roti is the traditional choice.
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