Sarson ka Saag is more than just a dish—it’s an emotion for many in North India, especially during the chilly winter months. Deeply rooted in Punjabi cuisine, this traditional preparation is a rich, nourishing blend of green leafy vegetables, with mustard greens (sarson) taking center stage. Cooked slowly and lovingly, the saag develops a creamy, rustic texture and robust, earthy flavor that warms both the body and soul.
While mustard greens form the foundation, this dish often includes a medley of other seasonal greens such as spinach (palak), bathua (chenopodium), and sometimes even fenugreek leaves (methi).
The magic of sarson ka saag doesn’t stop at the greens. It is elevated with a fragrant tempering of finely chopped onions and garlic sautéed in ghee until golden. This tadka is stirred into the saag, infusing it with a deep, smoky flavor and a rich aroma that’s unmistakably comforting.
Traditionally, sarson ka saag is paired with makki ki roti—a rustic cornmeal flatbread that perfectly complements the saag’s creamy texture and bold flavors. This iconic combination is usually served with a side of jaggery (gur) for sweetness, sliced raw onions for crunch, and spicy pickle for a bit of heat, creating a complete meal that celebrates winter in every bite.
Whether enjoyed at a roadside dhaba, during a family gathering, or as a cozy homemade dinner, sarson ka saag is a timeless classic that brings warmth, nostalgia, and seasonal joy to the table. It’s not just food—it’s tradition served on a plate.
What Is Sarson Ka Saag?
The word “sarson” refers to mustard greens, while “saag” is a broader term used across India to describe a dish made from leafy vegetables. As the name implies, Sarson ka Saag is a classic North Indian preparation centered around mustard greens, particularly beloved during the winter months. But while mustard leaves are the star, they’re rarely alone in this robust and rustic dish.
Mustard greens are bold in character—sharp, slightly bitter, and earthy. To tone down this intensity and achieve a more balanced taste, cooks traditionally combine them with other seasonal greens such as bathua (pigweed), palak (spinach), hare chane ke patte (green chickpea leaves), mooli ke patte (radish greens), methi (fenugreek leaves), and sometimes shalgam ke patte (turnip greens). This combination adds depth and variety in both taste and nutrition.
Regional Variations:
In Punjab and other parts of North India, the method of preparing sarson ka saag differs from kitchen to kitchen. Some families like to mix in grated mooli (white radish) or shalgam (turnip) to add sweetness and earthy undertones. The proportion of mustard to other greens is also often adjusted based on local preferences or what’s available in the market during the season.
Flavor Profile and Texture:
This dish stands apart for its minimal use of ground spices. The greens themselves are the stars, delivering a mildly pungent, earthy, and subtly sweet flavor that builds slowly with every bite. Traditionally, makki ka atta (cornmeal flour) is stirred into the simmering greens to lend the dish a creamy consistency and to bind the textures.
Visual Appeal:
Unlike the vibrant green of palak paneer, sarson ka saag has a deep, dark green appearance. While it may not win awards for visual flashiness, what it lacks in brightness it makes up for in hearty, wholesome flavor.
A Cultural Emblem:
Sarson ka saag isn’t just another recipe—it’s a seasonal tradition rooted in Punjab’s agrarian culture. It’s a highlight of Lohri and Makar Sankranti celebrations and symbolizes the bounty of winter harvests. Paired with makki ki roti (cornmeal flatbread), a dollop of white butter, and sides like gur (jaggery), raw onions, or tangy pickles, it turns into a comforting, festive meal.
For countless Indian families, especially in the northern regions, a warm serving of sarson ka saag with makki di roti is not just nourishment—it’s a cherished connection to tradition, heritage, and the joy of seasonal home-cooked food.
How Sarson Ka Saag Is Made Traditionally?
Making Sarson Ka Saag in its most authentic form is truly a slow, soulful process—one that requires time, dedication, and a deep appreciation for tradition.
In rural Punjabi homes, this dish is lovingly simmered in an earthen pot (mitti ki handi), not quickly pressured in a cooker. The greens are gently cooked over a low flame with just enough water to prevent burning. As they slowly soften and release their natural juices, the flavors deepen, developing a rustic, well-rounded taste that’s hard to replicate through faster methods.
Once the greens are tender and well-cooked, they’re hand-blended using a traditional wooden whisk known as a madani. This method gives the saag its signature coarse texture while preserving the natural integrity of the greens.
After this, the remaining steps—like tempering with garlic, onions, and ghee—follow the same modern process. But it’s this slow-cooked foundation that gives traditional Sarson Ka Saag its unmatched depth and old-world charm.
My Recipe For Sarson Ka Saag
Quick Cooking:
No more waiting for hours over a stovetop! With the help of a pressure cooker or Instant Pot, you can prepare the greens much faster without compromising the traditional flavor. These modern appliances preserve the authentic essence while making the cooking process much more efficient.
Effortless Blending:
Say goodbye to hand-mashing with the old-school madani. A stick blender or regular mixer gives you the same rich texture with a fraction of the effort. Within minutes, your saag is smooth and ready to temper.
Easily Scalable:
Need to feed a crowd or want to prep in advance? This recipe adapts well to larger quantities. Simply double or triple the ingredients and cook in batches—no extra complexity involved.
Freezer-Friendly:
Once your saag is ready, portion it into freezer-safe containers for future meals. It freezes beautifully and reheats with all its deliciousness intact, making it perfect for meal prep or busy days.
Ingredient Notes:
Mustard Greens (Sarson):
In Indian grocery stores abroad, finding authentic mustard greens can be hit or miss depending on the season. Often, stores stock broccoli rabe (also known as rapini) as a substitute, which shares a similar sharp and peppery flavor. When fresh mustard greens aren’t available, broccoli rabe is a great stand-in.
Bathua (Chenopodium):
A few years ago, bathua was a rare sight in Indian stores outside India. Fortunately, it’s now commonly found during winter months. If you can’t locate bathua, no worries—you can use alternatives like collard greens, turnip greens, or just increase the quantity of spinach.
Spinach (Palak):
I usually opt for regular spinach in this dish, though baby spinach is also a great alternative and blends in just as nicely. It’s mild in flavor and balances the bitterness of mustard greens beautifully.
Recommended Greens Ratio for Flavorful Saag
A balanced saag relies on the right proportion of greens. The commonly preferred ratio is 1:1—equal parts mustard greens and other leafy vegetables. For example, in this version:
500 grams of mustard greens
500 grams of other greens (e.g., 250g bathua + 250g spinach)
If you’re working with a mix of more than two kinds of greens, keep spinach at 250 grams for its neutral flavor, and divide the remaining 250 grams among bathua, radish tops (mooli ke patte), turnip greens, or fenugreek leaves (methi).
Flavoring & Enhancers
Ginger and Garlic:
Just roughly chop them into chunks—no need to mince finely. Their bold flavors get cooked down with the greens and bring depth to the saag.
Green Chilies:
This is your main source of heat. Adjust according to your spice preference. I usually use long Indian green chilies, which are moderately spicy. For a stronger kick, go for small Thai green chilies.
Jaggery:
A small amount is added to counterbalance the bitterness and pungency of mustard leaves, creating a more rounded flavor.
Makki ka Atta (Maize Flour):
Once the greens are cooked down, maize flour is stirred in to thicken the saag. It also gives it a signature rustic creaminess and helps blend all the greens into a cohesive dish.
Ghee (Clarified Butter):
For that authentic depth of flavor, a hearty drizzle of ghee is essential—it adds warmth, richness, and a signature aroma to the saag. If you’re opting for a vegan version, feel free to use any neutral oil.
Garlic (for Tempering):
Finely chopped or minced garlic is sautéed in ghee and added on top for that irresistible finishing touch.
Onions:
Red onions are my go-to for Indian cooking. Their slightly sweet taste complements the earthy saag well.
Step-by-Step Instruction
Preparing the Greens:
Mustard Leaves (Sarson):
Start by removing the thick, fibrous stems from the mustard greens and discard them. Place the leaves in a large bowl filled with water and let them soak for about 5 to 10 minutes. This helps any dirt or grit settle at the bottom.
Spinach and Bathua:
Use the same method to clean spinach. Bathua tends to trap more mud and sand in its leaves, so it may need to be rinsed and soaked 2 to 3 times until it’s completely clean. Unlike mustard leaves, you don’t need to chop spinach or bathua before cooking.
Aromatics (Ginger, Garlic, Green Chilies):
Cut ginger, garlic, and green chilies into large chunks rather than mincing them. This helps preserve their flavor through pressure cooking, which can otherwise make finely chopped aromatics taste bland or disappear into the greens.
Cooking Punjabi Sarson Ka Saag in an Instant Pot:
Begin by placing all the greens—mustard leaves, spinach, and bathua—into the Instant Pot liner or a stovetop pressure cooker. Add in roughly chopped ginger, garlic, green chilies, a bit of jaggery to balance the bitterness, and salt. Pour in some water, just enough to help them cook down.
For Instant Pot Users:
Secure the lid, ensure the valve is set to the sealing position, and cook on Manual (High Pressure) for 5 minutes. Once done, allow the pressure to release naturally. Wait until the safety pin drops before opening the lid.
For Stovetop Pressure Cooker:
Cook over medium heat for 2 whistles. Once done, turn off the heat and allow the pressure to release on its own before removing the lid.
After pressure cooking, open the lid and use a hand blender to blend the greens into a coarse, rustic mixture. If you prefer a smoother texture, transfer the mixture to a blender and puree until silky.
Next, return the pot to sauté mode (or place the cooker on low heat) and simmer the saag for another 3–5 minutes until it thickens. Be cautious—it may splatter, so partially covering with a lid and stirring occasionally will help prevent sticking or mess.
Substitute for Makki Ka Atta (Maize Flour):
If maize flour isn’t available, fine cornmeal (readily available in most U.S. supermarkets) works well. Besan (chickpea flour) can be used as an alternative, though it slightly changes the flavor profile.
Making the Tempering (Tadka):
Warm ghee in a small pan over medium heat. Once it’s hot, add cumin seeds and let them sizzle. Drop in a few dried red chilies and sauté until they begin to darken. Finish with a pinch of hing to enhance the aroma and depth of flavor.
Now, add finely minced garlic and sauté for around 40–50 seconds until its raw aroma disappears. Follow this with sliced onions and a small pinch of salt (just enough for the onions, since the saag is already seasoned). Sauté the onions until they turn tender and develop a light golden hue.
Finally, pour this sizzling tadka over the simmering saag. Stir everything together to blend the flavors beautifully.
Your Punjabi Sarson Ka Saag is now ready to be served—traditionally enjoyed with hot makki ki roti, a dollop of white butter, and sides like jaggery and pickles for the full experience.
How To Serve?
- A liberal dab of white butter (makhan) is included to the saag right some time recently serving.
- Sarson ka saag is usually served with makki ki roti (a flatbread made with maize flour). In spite of the fact that, tastes great with plain paratha or naan.
- Must-have sides with this meal are a piece of jaggery, cut onions (you can sprinkle a few salt and sprinkle some lime juice to tone down the sharpness of onions), and pickle.
