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Sarson da Saag Recipe

Sarson da Saag

Nothing is more quintessentially Punjabi than sarson da saag paired with makki di roti. A stew-like preparation made with mustard greens.

  • Total Cook Time1 hr 15 mins
  • Prep Time 15 mins
  • Cook Time1 hr
  • Recipe Servings4
  • Medium

Ingredients of Sarson da Saag

  • 750 gm sarson da saag/ mustard leaf (roughly chop)
  • 250 gm spinach (roughly chop)
  • 100 gm moolipatta / white radish leaf (roughly chop)
  • 30 gm mathua (roughly chop)
  • 30 gm ginger (diced)
  • 8 green chilli (slit & deseeded)
  • 45 gm rice
  • 60 ml mustard oil
  • 15 gm makki ka atta / maize flour
  • 200 gm white butter
  • 100 gm jaggery / gur
  • 1 nasturtium (edible flower)
  • Salt to taste

How to Make Sarson da Saag

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Put all the ingredients, except maize flour, gur and white butter, in a handi/pan.
Add water 2 litres of water, bring to a boil, reduce to low heat and simmer until the greens are tender for about 45 minutes.
Remove handi/pan from heat and churn with a wooden churner.
Return handi/pan to heat, add maize flour, cover and simmer over very low heat, stirring at regular intervals, for 1 hour.
Remove and adjust the seasoning.
Pour in a bowl, and add large dollops of butter.
Add a few petals of edible flower and serve with gur and Makki ki Roti.
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