Punjabi Sarson Ka Saag is a delicious Punjabi dish made of Mustard and spinach leaves and flavored with several Indian spices. It is one of the most famous Punjabi delicacy that is specially served with Makai ki roti.

Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4-6

Ingredients:

• 500 gms Fresh mustard leaves (sarson) chopped
• 200 gms spinach leaves (palak) chopped
• 100 gms bathua chopped
• 2 tbsp ginger-garlic paste
• 4 green chillies finely chopped
• 1/2 tbsp mustard seeds
• 1 onion thinly chopped
• 2 tomatoes chopped
• 1/2 tsp sugar
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1-1/2 tsp coriander powder
• 1/2 tsp dried mango powder
• Salt to taste
• 2 tbsp olive oil

For garnishing:

• 1 tbsp fresh cream

How to make Sarson Ka Saag:

1. Combine the chopped bathua, spinach leaves and mustard leaves.
2. Wash them in normal running water and boil by adding 2 cups of water and salt.
3. Drain the water and keep the leaves aside in the sieve for few minutes.
4. Heat 1 tbsp of oil in a pan and stir fry the leaves for few minutes by stirring constantly. Set aside.
5. Heat remaining oil in a pan and add thinly chopped onion and mustard seeds.
6. Saute for few seconds and add ginger-garlic paste and green chillies.
7. Saute for few more seconds until onion translucent.
8. Add chopped tomatoes and stir fried green leaves.
9. Adjust with the salt and mix very well.
10. Cover the pan and allow to cook on low flame for about 4-5 minutes.
11. Add remaining spices along with sugar.
12. Cook for few more minutes until the leaves turns soft.
13. Allow to cool completely and grind to make a coarse paste.
14. Again cook in the same pan by adding some water.
15. Wait for few boils and stir for 2-3 minutes.
16. Make a round of fresh cream in the center for garnishing purpose.
17. Serve piping hot with makai ki roti.

Chef Tips:

1. If olive oil is not available then you can use any good quality cooking oil.
2. For the simple variation, you can add veggies like pumpkin, drumsticks, etc in sarson ka saag.
3. For thickening the sarson ka saag you may add little bit of cornstarch during the cooking. But it is not compulsory, if you are stirring it well then you can get delicious Punjabi style sarson ka saag.