Sarson Ka Saag
Prep Time: 20 Minutes
Cook Time: 1 Hour 15 Minutes
Total Time: 1 Hour 35 Minutes
Servings: 4–5
Ingredients
Greens
- 500 g Mustard Greens (Sarson)
- 250 g Spinach (Palak)
- 150 g Bathua Leaves (Chenopodium) (optional but traditional)
- 2 Green Chillies
- 1-inch Ginger
- 4 cups Water
- Salt to taste
For the Tempering
- 3 tbsp Ghee
- 1 tsp Cumin Seeds
- 1 Medium Onion (finely chopped)
- 1 tbsp Ginger (finely chopped)
- 6 Garlic Cloves (finely chopped)
- 2 Green Chillies (chopped)
- 2 Medium Tomatoes (finely chopped)
Spices
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Gudora Garam Masala
- Salt to taste
For Thickening
- 2 tbsp Makki Ka Atta (Cornmeal)
Garnish
- White Butter (Makhan)
- Fresh Coriander Leaves
- Ginger Juliennes
- Green Chillies
Instructions
Step 1 – Cook the Greens
Wash all the greens thoroughly.
In a large pot, combine:
- Mustard Greens
- Spinach
- Bathua
- Ginger
- Green Chillies
- Water
- Salt
Cook for 35–40 minutes until the leaves are completely soft.
Step 2 – Blend
Allow the cooked greens to cool slightly.
Blend coarsely using a hand blender or wooden masher.
Avoid making a completely smooth puree to retain the authentic rustic texture.
Step 3 – Thicken
Mix the makki ka atta with ¼ cup water to form a smooth slurry.
Add it to the blended greens.
Cook on low heat for 15–20 minutes, stirring continuously until thick and creamy.
Step 4 – Prepare the Tempering
Heat ghee in a heavy-bottomed pan.
Add cumin seeds.
Once they crackle, add:
- Onions
- Ginger
- Garlic
Cook until golden brown.
Add green chillies and tomatoes.
Cook until the tomatoes become soft and the ghee begins to separate.
Step 5 – Add the Spices
Mix in:
- Turmeric Powder
- Red Chilli Powder
- Coriander Powder
Cook for 2 minutes.
Step 6 – Combine
Pour the prepared tempering into the saag.
Mix well and simmer for 10 minutes.
Finally, add Gudora Garam Masala and stir gently.
Chef’s Tips
- A combination of mustard greens, spinach, and bathua gives the most authentic Punjabi flavor.
- Cook the greens slowly to reduce bitterness naturally.
- Makki ka atta adds the traditional thick texture.
- Mash the greens instead of blending them completely for a rustic consistency.
- Add Gudora Garam Masala at the end to retain its fresh aroma.
- Top with a generous dollop of white butter just before serving for the authentic Punjabi experience.
Serving Suggestions
Serve hot with:
- Makki Ki Roti
- White Butter
- Jaggery (Gur)
- Sliced Onions
- Green Chillies
- Fresh Buttermilk (Chaas)
Nutrition (Approx. Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 8 g |
| Carbohydrates | 18 g |
| Fat | 14 g |
| Fiber | 8 g |
Why Use Gudora Garam Masala?
Traditional Sarson Ka Saag is all about the natural flavor of fresh greens, enhanced with a delicate blend of aromatic spices. A finishing touch of Gudora Garam Masala adds warmth, depth, and an authentic Punjabi aroma without overpowering the earthy taste of the saag, making every bite rich, comforting, and full of homemade goodness.
