Sarson Ka Saag, mustard greens with spinach is a healthy and easy to prepare dish. Sarson ka saag is a all time favorite punjabi dish. Traditionally this is served with maki ki rote (maize flat bread) and gur (unrefined cane sugar).
Serves 3-4
Ingredients:
- 4 cups packed mustard leaves chopped (sarson)
- 4 cups packed spinach leaves chopped (palak)
- 1 tablespoon ginger finely shredded
- 2 green chili chopped (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 cup corn flour (maki ka atta, maize)
- 4 tablespoons ghee/ clarified butter
For seasoning
- 2 tablespoons ghee/ clarified butter
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon asafetida (hing)
- ¼ teaspoon red chili powder
Method
- Mix corn flour with ½ cup of water and keep aside.
- In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons ghee/ clarified butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat.
- After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/3 in volume.
- Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together.
- For seasoning heat the ghee/ clairfied butter in small pan, ghee should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well.
- Sarson ka saag is ready. Serve hot with maki ki roti, naan or Thandoori Roti.
Hi, can I use besan or rice flour instead of corn flour? Please reply as I desperately want to try this recipe. Tnx
Sindhu, You can use whole wheat flour or besan
on some sites, bathua was also mentioned, so i want to the taste will how much differ with urs recipe
Annie, Bathua will be good but where I live bathua is not available.
This dish was so delicious! I used a fatty vegetable broth in place of the ghee, but I can understand from tasting the dish why the ghee would make the flavor so much more rich. I will be making this again!
Manjula Aunty, I just love your easy-to-follow, no-fail recipes. I first look to your collection of recipes for all my north indian cooking..this one is a keeper..Thank you…☺
This was AMAZING. Next time I’ll reduce the first instance of ghee from 4T to 2T. It was quite rich in the end. Thank you!!
I made this over the weekend and it was a HUGE hit! My husband and I ate the entire dish, it was just wonderful.
We added garlic and lime juice to the puree, and mustard seeds to the spices(1 tbsp). Very tasty!
I have been waiting to try it. Already I purchased the ingredients today in an Online supermarket and will try it very soon . Thanks aunty!!
Hi — I know that the authenticity of this recipe depends on the ghee, but as a vegan, would I be OK using oil??? Would it just be UNauthentic, or would it actually be BAD tasting? Thanks
Marty,
I have never tried this with oil, oil will not be same but it should work
Another great recipe. I will definitely make this within the next week. I have watched another video of sarson ka saag and tried making it. It hasn’t come out well. Manjula you do a great job of teaching. I will let you know how this turned out.