Sarson da Saag (Mustard Greens) - South Asian Recipe

Sarson da Saag (Mustard Greens)

🌍 South Asian, Punjab Difficulty: ●●●○○

The winter staple of Punjabi villages, traditionally cooked in an earthen pot over wood fire.

Ingredients

• 500 g mustard greens (sarson), roughly chopped
• 200 g spinach
• 100 g bathua (chenopodium) or extra spinach
• 4 tbsp ghee or butter
• 1 onion, finely chopped
• 6 garlic cloves, minced
• 2 in ginger, grated
• 2 green chilies, chopped
• 2 tbsp corn flour (makki atta)
• Salt to taste

Method

1. Boiling — Boil all greens in 500 ml water until very soft, 30 min.
2. Draining — Drain, cool, and blend roughly (texture preferred over smooth).
3. Heating — Heat ghee; sauté onion until golden, add garlic, ginger, and chilies.
4. Adding — Add blended greens, stir well. Add corn flour, mix thoroughly.
5. Simmering — Simmer 20 min, stirring to prevent sticking. Serve with makki di roti (corn flatbread) and white butter.

Tags: mustard greens, spinach, bathua or extra spinach, ghee or butter, onion · Source: Brittani's Almanac