Why settle for bland greens when you can make a rich, creamy Sarson ka Saag Punjabi Style that brings the authentic taste of North India to your table?
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Sarson ka Saag Punjabi Style – Creamy Mustard Greens Recipe
A rich, creamy, and aromatic Sarson ka Saag Punjabi Style made with mustard leaves, bathua, spinach, and radish leaves.
- Total Time: 45
- Yield: 4 1x
Ingredients
🥄 200g Mustard Leaves, washed and stems removed
🥄 65g Bathua Leaves, washed and stems removed
🥄 50g Spinach Leaves, washed and stems removed
🥄 1 radish leaf (from 1-2 radishes)
🥄 70g diced Radish
🥄 3 Green Garlic Scapes, chopped
🥄 1 tablespoon chopped Ginger
🥄 2 Green Chillies, chopped
🥄 1/4 cup Mustard Oil
🥄 2 tablespoons Ghee
🥄 1 teaspoon Cumin Seeds
🥄 2 tablespoons finely chopped Garlic
🥄 1 teaspoon chopped Ginger
🥄 1 teaspoon Green Chilli Paste
🥄 1/4 cup chopped Onions
🥄 1 cup chopped Tomatoes
🥄 1 teaspoon Chilli Powder
🥄 1/2 tsp Salt
🥄 1/2 cup Curds (yogurt)
🥄 2 tablespoons Makki Atta
🥄 1/4 cup grated Jaggery
🥄 2 tablespoons White Butter for serving
Instructions
👨🍳 Heat mustard oil and ghee in a large pan.
👨🍳 Add cumin seeds, chopped garlic, ginger, and green chillies.
👨🍳 Sauté until aromatic.
👨🍳 Add chopped onions and cook until golden.
👨🍳 Add tomatoes, chilli powder, salt, and greens.
👨🍳 Cook for 10-12 minutes until leaves wilt.
👨🍳 Stir in curds, makki atta, and grated jaggery.
👨🍳 Simmer for 5 minutes until sauce thickens.
👨🍳 Garnish with white butter and serve hot with roti or rice.
Notes
You can substitute green garlic scapes with regular garlic. For a milder version, reduce the green chillies. Store leftovers in fridge for up to 2 days.
- Prep Time: 20
- Cook Time: 25
- Category: Main Course
- Cuisine: Indian
Nutrition
- Calories: 280
- Sugar: 6
- Sodium: 350
- Fat: 14
- Carbohydrates: 25
- Fiber: 4
- Protein: 8
How to Cook Sarson ka Saag With Creamy Texture
The secret to perfect Sarson ka Saag lies in layering flavors and using the right oils. This recipe combines mustard leaves, bathua, spinach, and radish leaves with a creamy finish that balances earthy and sharp notes.
Essential Ingredients for a Bold Flavour Profile
Fresh mustard leaves are the star here. They must be thoroughly washed, and the thick stems removed. Add bathua, spinach, and radish leaves for complexity. Green garlic scapes or regular garlic give the dish a sharp bite, while ginger, green chillies, and chilli paste add heat. Mustard oil and ghee create the traditional base, with onions, tomatoes, curds, and jaggery balancing the flavors.
The Perfect Technique for Creamy Mustard Greens
Heat mustard oil and ghee together. Add cumin seeds, finely chopped garlic, ginger, and green chillies. Once sizzling, add onions and cook until golden. Add tomatoes, chilli powder, salt, and the leafy greens. Cook for 10-12 minutes on medium heat, stirring occasionally. Finally, stir in curds, makki atta, and grated jaggery. Simmer for 5 minutes to thicken the sauce.
Adjusting the Texture for Best Results
Too thick? Add a splash of water or coconut milk to thin it. If it’s too thin, let it simmer a bit longer. For extra richness, stir in 1 tablespoon of butter at the end. If you don’t have makki atta, substitute with a small amount of cornflour mixed with water.
Serving and Pairing Suggestions
Serve hot with roti, naan, or rice. Garnish with white butter, a squeeze of lemon juice, or fresh herbs like coriander. This dish pairs beautifully with a side of pickle or a dollop of yogurt.
Make-Ahead and Storage Tips
Sarson ka Saag can be prepared up to 2 days ahead. Store in airtight containers in the fridge. Reheat gently on the stove, adding a little water if needed. For freezing, let cool completely and store in portions for up to 1 month.
