Sarson Da Saag
Sarson Da Saag is a nutritious Punjabi leafy-greens curry made mainly with mustard greens, spinach and subtle spices — a healthy, warming vegetarian dish that’s simple enough for beginners.
Ingredients
Equipment
Method
- Wash mustard greens and spinach thoroughly under running water. Roughly chop them and keep aside.
- In a pressure cooker (or heavy bottom pot), add chopped greens, chopped onion, garlic, ginger, green chilies, water and salt. Close cooker and cook for 4–5 whistles (or until greens are soft if using pot).
- Once pressure releases, open and mash the greens coarsely with a spoon or potato masher. Do not blend to a fine paste; leave some texture.
- Add makki ka atta (cornmeal) to the mashed greens and mix while simmering on low heat for about 5 minutes so mixture thickens slightly.
- In a small pan, heat ghee (or oil). Pour into saag, stir well and simmer for another 2–3 minutes. Adjust salt if needed.
- Serve hot with makki ki roti or whole wheat roti. Optionally add a small dollop of butter or ghee on top for flavour.
Notes
For milder taste, adjust green chillies. You can also add bathua or methi leaves if available to enrich flavor and nutrition. Avoid over-blending to keep traditional texture.