punjabi cooking-Saag in my kitchen

Sarson Ka Saag

Preparation time: 10 mins| Cooking Time: 15 mins| Serves 2
500gms (~1 bunch) mustard leaves (sarson)
100gms spinach leaves (palak)
100gms bathua
2 tbsp Olive oil
1 inch ginger
4-6 garlic cloves
1 medium onion
1 green chilli
Salt to taste
1 tbsp corn flour
1 cup water

• Separate the leaves from the stems of the green vegetables. 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.
• 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.
• Roughly chop all the leaves and other veggies.
• 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.
  • 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.
• 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.

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