Sarson Ka Saag Indian Mustard Greens
Dive into the soulful flavors of Punjab with this classic Sarson Ka Saag recipe, a hearty and nutritious Indian dish that highlights the incredible taste of mustard greens (sarson), spinach, and bathua (goosefoot) leaves. This traditional recipe is slow-cooked to perfection, blending the leafy greens with aromatic spices like asafoetida, garlic, and red chili powder for a rich, earthy flavor profile. A hint of maize flour (makki ka atta) adds a creamy texture, while a finishing touch of ghee lends unparalleled richness. Served warm with Makki Ki Roti (cornmeal flatbread), this wholesome, gluten-free dish is a winter favorite and a celebration of rustic, regional cuisine. Perfect for cozy dinners or festive meals, Sarson Ka Saag is as comforting as it is nutritious—a true delight for the senses!
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Recipe Information
Ingredients
- 500 grams Mustard greens
- 250 grams Spinach leaves
- 250 grams Bathua (Chenopodium/Goosefoot leaves)
- 1 cup Water
- 3 small Green chilies
- 1 inch piece Ginger
- 4 pieces Garlic cloves
- 2 tablespoons Maize flour (Makki ka Atta)
- 3 tablespoons Ghee (clarified butter)
- 1 medium, finely chopped Onion
- 2 medium, pureed Tomatoes
- 1 teaspoon Red chili powder
- 1 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida (Hing)
- 1 teaspoon or to taste Salt
Instructions
Clean and wash the mustard greens, spinach, and bathua leaves thoroughly to remove all traces of dirt. Roughly chop them and set aside.
In a large pot, bring 1 cup of water to a boil. Add the chopped mustard greens, spinach, and bathua along with chopped green chilies, ginger, and 2 garlic cloves. Cook on medium heat for 15-20 minutes or until the greens are tender.
Once cooked, use a blender or a hand blender to puree the greens mixture until smooth. Be careful, as the mixture will be hot. Set the puree aside.
In a small bowl, mix the maize flour (Makki ka Atta) with 3 tablespoons of water to form a lump-free slurry. Stir this slurry into the pureed greens and cook on low heat for 10 minutes, stirring occasionally. Adjust the water if the mixture feels too thick.
In a separate pan, heat 3 tablespoons of ghee on medium heat. Add asafoetida (hing) and finely chopped onions, sautéing until the onions turn golden brown.
Add the garlic (minced) and cook for another 1-2 minutes until fragrant. Stir in the pureed tomatoes and cook until the oil starts to separate from the mixture.
Add red chili powder, turmeric powder, and salt to the tomato mixture. Stir to combine and cook for another minute.
Pour the cooked tomato mixture into the saag (greens puree) and mix well. Let it simmer on low heat for another 5-7 minutes to allow the flavors to meld together.
Serve the Sarson Ka Saag hot, drizzled with a little extra ghee if desired. Pair it with Makki Ki Roti (cornmeal flatbread) for a traditional and delightful meal.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 5.6 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1382 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
