Sarson ka saag is a traditional Punjabi winter dish made with fresh Mustard greens. It is served with rustic corn flatbread and is a delicious and nutritious meal! Along with fresh mustard greens, other leafy green vegetables are also added to the recipe for enhanced flavor.
Course: Main Course
Cuisine: Gluten-free, Indian, Vegan, Vegetarian
Keyword: greens, Punjabi
500gmsMustard leaves sarson (~1 bunch)
1Green chillifinely chopped
Salt to taste
Separate the leaves from the stems of the green vegetables.*
Wash all the leaves in running water. It is important to wash them at least 3-4 times to make sure you get all the dirt stuck on the leaves out.
Dry on a kitchen towel and roughly chop all the leaves.
Heat oil in a pan. Add ginger, garlic, green chilli and onions. Sauté for a couple of minutes, till the onions become soft.
Add the chopped leaves and mix together. Add salt to taste, mix well and cook covered for 4-5 minutes till the mustard and other leaves turn soft.
Dissolve the corn flour in 1 cup water and add to the pan.
Mix well and cook covered for another 5-6 minutes till the veggies are completely cooked.
Remove from heat. Once the saag is cooled; grind it to a coarse paste using a handheld blender.
Simmer the saag on low heat for a couple of minutes before serving.
Serve hot with coarse cornmeal flatbreads (makai ki roti), some raw onions, chillies, and some vegan butter.
* Mustard stems are particularly very thick. You can keep the softer stems, but I don’t like using the thick stems in the saag. I instead use them to make vegetable stock.
It’s interesting how the dish uses only salt and no other spices. You get the authentic flavors of mustard balanced with other greens and ginger-garlic and onion.
Nutritional Information is the approximate value for 1 of 2 servings.