Punjabi Sarson Saag is one of the most loved traditional dishes of North India, especially during the winter season. This iconic Punjabi recipe is deeply rooted in culture and comfort food traditions. Made primarily with mustard greens and a blend of other leafy vegetables, Sarson Saag is nutritious, flavorful, and warming—perfect for cold weather.
Served traditionally with makki ki roti, white butter, and jaggery, Punjabi Sarson Saag is not just a dish but an emotion for food lovers.
In this article, you will learn how to make Punjabi Sarson Saag easily at home, using simple ingredients and traditional methods.
Why Punjabi Sarson Saag Is a Winter Special
Sarson (mustard greens) grows abundantly during winter and is packed with nutrients that help keep the body warm and boost immunity. Punjabis have been preparing Sarson Saag for generations as a wholesome winter meal.
Health Benefits of Sarson Saag
- Rich in iron, calcium, and fiber
- Helps improve digestion
- Boosts immunity in cold weather
- Keeps the body warm
- Supports healthy skin and hair
Ingredients for Punjabi Sarson Saag
Greens:
- 500 g mustard greens (sarson)
- 250 g spinach (palak)
- 100 g bathua (optional, but traditional)
Other Ingredients:
- 2 tablespoons maize flour (makki ka atta)
- 2–3 green chilies
- 1-inch ginger piece
- 5–6 garlic cloves
- Salt to taste
- Water (as required)
For Tempering (Tadka):
- 2 tablespoons desi ghee
- 1 tablespoon finely chopped garlic
- 1 medium onion (optional, finely chopped)
- 1 dried red chili (optional)
How to Make Punjabi Sarson Saag – Step-by-Step Recipe
Step 1: Clean and Chop the Greens
Wash mustard greens, spinach, and bathua thoroughly to remove dirt. Chop them roughly.
Step 2: Cook the Greens
Add all the chopped greens to a pressure cooker.
Add green chilies, ginger, garlic, salt, and about 1 cup of water.
Pressure cook for:
- 2–3 whistles
or - 20–25 minutes on low flame
Let the pressure release naturally.
Step 3: Blend the Saag
Once cooked, mash the greens using a hand blender or wooden masher.
Do not over-blend; the saag should have a slightly coarse texture.
Step 4: Add Makki Ka Atta
Mix maize flour with a little water to avoid lumps.
Add it to the saag and cook on low flame for 10–15 minutes, stirring occasionally.
This step thickens the saag and enhances its traditional taste.
Step 5: Prepare the Tadka
Heat desi ghee in a pan.
Add chopped garlic, onion, and dried red chili.
Sauté until golden and aromatic.
Pour this tempering over the saag and mix well.
Serving Suggestions
Punjabi Sarson Saag tastes best when served hot with:
- Makki ki roti
- Fresh white butter
- Jaggery or sliced onions
- A glass of buttermilk or lassi
Tips to Make Perfect Sarson Saag at Home
- Always use fresh mustard greens
- Do not over-blend the saag
- Cook on low flame for authentic flavor
- Desi ghee enhances taste and aroma
- Bathua adds depth, but is optional
Common Mistakes to Avoid
- Using too much spinach (it changes the taste)
- Skipping makki ka atta
- Cooking on high flame after adding maize flour
- Using refined oil instead of ghee
Why Homemade Sarson Saag Is Better
Homemade Punjabi Sarson Saag:
- Contains no preservatives
- Is more nutritious
- Can be adjusted to taste
- Offers authentic Punjabi flavor
Conclusion
Punjabi Sarson Saag is a timeless winter delicacy that combines nutrition, tradition, and comfort in one dish. With simple ingredients and the right method, you can easily prepare this authentic Punjabi recipe at home and enjoy its rich, earthy flavors.
Whether you are cooking for family or guests, this classic winter dish never fails to impress.
Disclaimer:
This recipe is shared for general culinary information. Ingredient quantities and preparation methods can be adjusted based on taste and dietary preferences.
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