Authentic Punjabi Sarson Ka Saag Recipe

Experience the authentic taste of Punjab with this classic Sarson Ka Saag recipe. A nutritious and flavorful blend of mustard greens, spinach, and bathua, this dish is a winter favorite that pairs perfectly with makki ki roti. Whether you're a seasoned chef or new to Indian cuisine, this recipe will guide you through creating a comforting and delicious meal that celebrates the vibrant flavors of North India.

Ingredients:

• 500g mustard greens (sarson)
• 250g spinach (palak)
• 250g bathua (chenopodium)
• 1 large onion, finely chopped
• 6-8 garlic cloves, finely chopped
• 1-inch ginger piece, finely chopped
• 2-3 green chilies, chopped
• 2 tbsp maize flour (makki ka atta)
• 4 tbsp cold-pressed mustard oil (Use AL-QADEEM Cold-Pressed Yellow Mustard Oil for authentic flavor and health benefits)
• 2 tbsp ghee (optional, for finishing)
• Salt to taste

Instructions:

Step 1:

Wash the mustard greens, spinach, and bathua thoroughly. Roughly chop them.

Step 2:

In a large pot, boil the greens with a little water for 15-20 minutes until they are soft and tender.

Step 3:

Drain the excess water and let the greens cool slightly. Blend them into a coarse paste using a blender or hand masher.

Step 4:

Heat 2 tablespoons of AL-QADEEM Cold-Pressed Yellow Mustard Oil in a heavy-bottomed pan until it reaches a smoking point. Reduce the heat and add chopped garlic, ginger, and green chilies.

Step 5:

Sauté until the garlic turns golden brown, then add the chopped onions. Cook until the onions are translucent and slightly golden.

Step 6:

Add the blended greens to the pan and mix well with the sautéed onions and garlic. Cook on medium heat for 10-15 minutes, stirring occasionally.

Step 7:

Sprinkle maize flour over the saag, stirring constantly to avoid lumps. This will thicken the saag and add a rich texture.

Step 8:

Add salt to taste and cook for another 5-10 minutes until the saag reaches a smooth, creamy consistency.

Step 9:

For an extra layer of flavor, heat 2 tablespoons of ghee in a small pan. Add a few more chopped garlic cloves and let them turn golden brown. Pour this tempering over the saag just before serving (optional).

Step 10:

Serve the Sarson Ka Saag hot, garnished with a drizzle of AL-QADEEM Cold-Pressed Yellow Mustard Oil. Pair it with makki ki roti and a dollop of butter for an authentic Punjabi meal.

For more delicious recipes using mustard oil, explore our recipe collection on our website.

Enjoy your homemade Sarson Ka Saag!