Sarson ka Saag
Punjab's winter classic: peppery mustard greens slow-cooked with spinach and bathua, mashed to a rustic purée and finished with a ghee tempering of garlic, ginger and chili. Traditionally eaten with makki di roti.
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Start your free weekContinue with free accessSimmer the greens
Put the mustard greens, spinach, bathua, ginger, garlic, chilies and 1 tsp salt in a large pot with 250ml water. Cover and simmer for 40 minutes until very soft, stirring occasionally.
Mash with cornmeal
Sprinkle in the cornmeal and mash everything with a potato masher or pulse briefly with a stick blender — it should be coarse, not smooth. Simmer for 10 minutes more, stirring, until thick.
Make the tadka
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Combine and serve
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Simmer the greens
Put the mustard greens, spinach, bathua, ginger, garlic, chilies and 1 tsp salt in a large pot with 250ml water. Cover and simmer for 40 minutes until very soft, stirring occasionally.
Mash with cornmeal
Sprinkle in the cornmeal and mash everything with a potato masher or pulse briefly with a stick blender — it should be coarse, not smooth. Simmer for 10 minutes more, stirring, until thick.
Make the tadka
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Combine and serve
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The Story Behind the Dish
When Punjab's fields turn yellow with mustard flowers in winter, farming families harvest the young leaves for saag. Slow-cooked for hours in earthen pots over wood fires, it was the hearty, warming meal of the cold months.
Paired with makki di roti (cornmeal flatbread), it remains one of the defining dishes of Punjabi culture, celebrated in songs and films.
⭐ Why It's Famous
Sarson ka saag with makki di roti is the taste of a Punjabi winter — rustic, peppery and rich with ghee.
💡 Fun Fact
Many Punjabi families say saag tastes even better the next day, reheated with fresh ghee.
Punjab
30.90°N, 75.86°E
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