Punjabi Sarson Da Saag with Netaji Kacchi Ghani Mustard Oil
Punjabi Sarson Da Saag with Netaji Kacchi Ghani Mustard Oil
Sarson da saag is a Punjabi winter dish prepared by slow-cooking mustard greens, commonly with spinach and bathua. Garlic, ginger, green chillies and a mustard-oil tempering give the dish its familiar regional character. It is traditionally served hot with makki ki roti.
Mustard oil for this recipe
Use the quantity specified by your recipe and adjust according to the preferred mustard flavour.
Ingredients — Serves Approximately 4
- Mustard greens (सरसों के पत्ते) — 4 bunches
- Spinach (पालक) — 1½ bunches
- Bathua (बथुआ) — 1 bunch
- Green chillies (हरी मिर्च) — 2–3
- Ginger (अदरक) — 1 inch, chopped or grated
- Garlic (लहसुन) — 6–8 cloves, chopped
- Maize flour (मक्के का आटा) — 1½ tbsp
- Jaggery (गुड़) — 2–3 tsp, grated
- Salt (नमक) — to taste
- Netaji Kacchi Ghani Mustard Oil — for tempering and finishing
For the tempering
- Onion (प्याज) — 1 medium, sliced
- Cumin seeds (जीरा) — ½ tsp
- Dry red chilli (सूखी लाल मिर्च) — 1
- Asafoetida (हींग) — a pinch
Method
1. Clean and chop the greens / साग धोना और काटना
Wash the mustard greens, spinach and bathua thoroughly. Remove thick stems and roughly chop the leaves.
2. Cook the greens / साग पकाना
Add the chopped greens, green chillies, ginger, garlic, salt and a small quantity of water to a large pot or pressure cooker. Cook until the greens are soft.
3. Blend or mash / मिक्स करना
Allow the cooked greens to cool slightly, then blend or mash to the texture preferred.
4. Thicken and simmer / गाढ़ा करना
Return the greens to the pot. Mix maize flour with water to form a slurry, add it gradually while stirring, then add jaggery and adjust the salt. Simmer on low heat.
5. Prepare the tempering / तड़का तैयार करना
Heat Netaji Kacchi Ghani Mustard Oil in a small pan according to the recipe. Add cumin seeds, hing, sliced onion, chopped garlic and dry red chilli. Cook until the onion is golden and the garlic is aromatic.
6. Combine and finish / मिलाना
Pour the tempering over the saag, mix gently and simmer for a few more minutes. Ginger juliennes or garam masala may be added according to preference.
7. Serve hot / गरम परोसें
Serve with makki ki roti, and add white butter, jaggery or sliced onion according to preference.
Shop or Enquire
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