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Hero image of Authentic Sarson Ka Saag served with makki ki roti and white butter
Afifa khan

Sarson Ka Saag

Authentic Pakistani Punjabi Sarson Ka Saag made with mustard greens, palak, and bathua, then slowly cooked until creamy and flavorful.
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Prep Time 1 hour 15 minutes
Cook Time 4 hours 30 minutes
Servings: 12 Depends on portion size and the amount prepared. This is a large batch designed for family meals, freezing and sharing. Halve the quantities if you are cooking for a smaller household.
Course: Main Course, main dish
Cuisine: pakistani, panjabi
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 kg Fresh Sarson (Mustard Greens), chopped
  • 1.5 kg Fresh Palak (Spinach), chopped
  • ½ to ¾ kg Bathua, chopped
  • 20–25 pcs Fresh Desi Green Chilies, chopped, adjusted to taste
  • tbsp Salt, to taste
  • 3-4 tbsp Wheat Flour (Atta) for slurry as needed for thickness
  • cup Water (for flour slurry) as needed for cooking
  • 8–10 cloves Garlic, crushed (for tadka)
  • ½ cup Oil or Ghee (for tadka)
  • As needed White Butter & Desi Ghee for serving

Equipment

  • 1 Large wide-mouth pot or daigchi
  • 1 Large bowl for washing greens
  • 1 Knife
  • 1 Wooden ghotna or hand masher
  • 1 Small bowl for wheat flour slurry
  • 1 Small frying pan for garlic tadka
  • 1 pressure cooker only when cooking in short time period

Method
 

Wash the whole greens thoroughly, preferably before cutting.
  1. Clean the mustard stems and remove only the tough outer portion.
  2. Prepare the palak and bathua and chop the greens.
  3. Add the greens to a large, wide-mouth pot with enough clean water.
  4. Cook over medium heat until the greens wilt, then lower the heat and partially cover the pot.
  5. After about 30 minutes, add the green chilies and salt.
  6. Continue cooking slowly for about 4 to 5 hours, adding warm water when needed.
  7. Once the greens are completely soft, allow them to cool slightly.
  8. Mash with a traditional ghotna or use a blender lightly. Avoid over-blending.
  9. Mix wheat flour with water separately to make a smooth slurry.
  10. Let the mixture rest for about 10 minutes, then gradually add it to the saag while stirring.
  11. Cook until the saag reaches a thick, creamy consistency.
  12. For the tadka, heat oil and add crushed garlic. Cook until lightly golden.
  13. Add the required amount of saag and let the garlic flavour blend into it.
  14. Finish with white butter or desi ghee and serve hot with roti.

Video

Notes

Tip: For a smoother saag, mash the cooked greens thoroughly before adding the wheat flour slurry. Add the slurry gradually while stirring to prevent lumps.[/wprm-tip]For the best traditional flavour, use fresh mustard greens when available. Tender mustard stems can be kept after removing the tough outer portion. If bathua is unavailable, sarson and palak can still be used. For freezing, cool the saag completely and freeze it before adding the final garlic tadka. Thaw, reheat, and add fresh tadka and butter or desi ghee before serving.