Sarson ka Saag
Rich, earthy, and traditionally enjoyed with Makki di Roti (corn flatbread).
Ingredients
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500g sarson (mustard leaves) – roughly chopped
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250g palak (spinach)
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250g bathua (chenopodium greens) – optional but traditional
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2 green chilies, slit
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1-inch ginger, chopped
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6–8 garlic cloves, chopped
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1 onion, finely chopped
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2 tomatoes, chopped
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2 tbsp makki ka atta (cornmeal) – to thicken
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2 tbsp ghee or butter
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Salt to taste
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Water as needed
For the Tadka (tempering)
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2 tbsp ghee or white butter
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1 onion, sliced (optional)
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3–4 garlic cloves, finely chopped
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1–2 dried red chilies
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½ tsp red chili powder
Cooking Instructions
1. Clean and Boil the Greens (30–40 min)
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Wash and chop sarson, spinach, and bathua thoroughly.
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In a large pot, add all greens, green chilies, ginger, and salt.
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Add 1½–2 cups of water and cook covered for about 30–40 minutes on medium flame until soft.
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Mash the greens with a wooden masher (or pulse briefly in a blender for a coarse texture).
2. Add Thickener (10 min)
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Add 2 tbsp makki ka atta to the saag and simmer for another 10 minutes, stirring occasionally to avoid sticking.
3. Prepare the Tadka (5–7 min)
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In a separate pan, heat ghee.
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Add chopped garlic, onions, and red chilies.
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Sauté until golden, then add tomatoes and chili powder.
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Cook till tomatoes are mushy.
4. Combine and Simmer (10 min)
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Add the tadka to the saag, mix well, and simmer for 10 minutes.
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Finish with a dollop of ghee or white butter on top.