Sarson ka saag, also known as ‘Sarson da saag’ is a traditional Punjabi delicacy that’s popular in many parts of the country. ‘Sarso’ means ‘mustard’ in Hindi or Punjabi and ‘saag’ means ‘greens.’ This bright green curry carries the goodness of mustard leaves and spinach, making it a healthy delight. It’s a winter staple food and often relished with Makki ki roti – flatbread made with maize flour. If you are already looking for the recipe, don’t worry. Chef Saransh Goila shared a recipe of Sarson ka saag by his mother, in an Instagram video.
In the video, we can see Saransh Goila’s mother Poonam Goila making Sarson ka saag. We can hear Saransh talking in the background about the ingredients and the procedure to make the dish.
In the caption, he wrote, “Sarson ka saag aunty Goila style! @poonamgoila always makes extra saag for me because she knows I’ll eat it for lunch, dinner, and then the next day because it gets tastier as it matures!” He stated that the recipe required tomatoes and was “always a hit with friends and family”. He added that there was another version without tomato, “which is more rustic”.
1) Mustard leaves (sarson) – 750 g
2) Spinach (palak) – 500 g
3) Bathua leaves – 250 g
4) Radish leaves (mooli patte) – 100g
6) Water 500 ml
7) Ghee 2 tablespoons
8) Garlic cloves 8-10
9) Onions 3
10) Ginger 2 inch
11) Shredded tomatoes 3
12) Chili powder 2 tablespoons
13) Haldi (turmeric) ¼ tablespoon
14) Coriander powder
15) Makai atta (maize flour)
1) First, chop mustard, spinach, bathua and radish leaves and wash them. Now, boil them – pressure cook on low heat for 45 minutes. Don’t forget to put some salt.
2) Now, once it cools down, separate the water from the saag (the leaves you’ve boiled together). Blend the saag and keep the water aside.
3) Take ghee on a pan, put garlic cloves, onions and ginger and add some tomatoes. Putting tomatoes is optional. Now, add the spices one by one including turmeric, chili powder, coriander powder and salt.
4) Add the green blended leaves mixture (saag) into it. You must cook this for 15 minutes.
5) Add some makki ka atta (maize flour) into the water you separated from the saag (leaves) after boiling them. Add this mixture to the saag you prepared and cook the item for good 10 minutes.
6) Your sarson ka saag is ready! Top with white butter, serve with makki ki roti, mooli lacha, jaggery.
Here’s the video:
Do try making Sarson ka saag at home and treat your family!