Indian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Sarson Ka Saag
A hearty Punjabi winter classic of slow-simmered mustard and spinach greens finished with a sizzling ghee tempering.
Contains common allergens
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Instructions
6 steps- 1
Place the chopped mustard greens, spinach, slit green chili, and 1 cup water in a heavy pot, bring to a boil, then cover and simmer over medium-low heat for 35 to 40 minutes until the greens are completely tender.
- 2
Whisk the cornmeal into 1/4 cup cold water until smooth, then stir it into the simmered greens and cook another 10 minutes to thicken, stirring often so it does not stick to the bottom.
- 3
Using an immersion blender or traditional wooden masher, blend the mixture to a coarse, rustic puree, leaving some texture rather than making it perfectly smooth.
- 4
In a small pan, heat 3 tbsp ghee over medium heat, add the chopped onion and ginger-garlic paste, and saute for 5 to 6 minutes until deep golden and fragrant.
- 5
Pour this tempering over the greens, stir in the salt and red chili powder, and simmer everything together for a final 5 minutes.
- 6
Serve piping hot with a melting pat of butter on top, traditionally alongside makki di roti.
Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving210
Calories
7 g
Protein
16 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Sarson ka saag is a Punjabi winter classic built from slow-simmered mustard greens, traditionally cooked over long hours in a clay pot and paired with makki di roti, a cornmeal flatbread. The dish reflects the seasonal rhythm of Punjab's mustard harvest, when fresh greens are abundant and this hearty, slow-cooked dish becomes a household staple.
Listahan note
This version blends the greens to a coarse, rustic texture rather than perfectly smooth, keeping some bite that a fully pureed version loses, and finishes with a separate ghee tempering for a burst of aroma right before serving.
Technique cues
- Simmering the greens low and slow for a full 35-40 minutes fully softens their tough fibers, which is what allows them to blend into a cohesive, spoonable saag rather than staying stringy.
- Whisking the cornmeal into cold water before adding it to the pot prevents lumps, since dry cornmeal added directly to hot liquid clumps immediately.
- Blending to a coarse, rustic texture rather than perfectly smooth preserves some of the greens' natural texture, which is closer to how the dish is traditionally made with a wooden masher.
Kitchen flow
- Parallel prep
- Prepare the ghee tempering while the greens finish their final simmer, so it's hot and ready to pour over right at the end.
- Make-ahead
- The blended greens can be made a day ahead; add a fresh ghee tempering just before serving for the best aroma.
- Leftover move
- Stir leftover saag into rice or lentils for a quick, flavorful side the next day.
- Cleanup rhythm
- Use one heavy pot for simmering and blending the greens, then a small separate pan just for the tempering, to keep dishes minimal.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Fresh mustard greens
Main vegetable
Purpose: Their slightly bitter, peppery flavor is the defining character of the dish.
Handling: Remove the tough stems and chop roughly before simmering, since the leaves need time to break down fully.
Adaptation: A mix of mustard greens with a bit more spinach mellows the bitterness for those new to the flavor.
Fresh spinach
Balancing green
Purpose: It softens the mustard greens' sharpness and adds body to the finished puree.
Handling: Chop roughly along with the mustard greens so both cook down together.
Adaptation: Collard greens can stand in for some of the spinach for a different, slightly heartier texture.
Cornmeal (makki ka atta)
Thickener
Purpose: It gives the saag its traditional thick, hearty body, distinguishing it from a thinner cooked-greens dish.
Handling: Whisk into cold water until smooth before stirring into the simmered greens, to avoid lumps.
Adaptation: A small amount of chickpea flour can work as a thickener if cornmeal isn't available, though the flavor will differ slightly.
Ghee, onion, and ginger-garlic paste
Tempering (tadka)
Purpose: Fried separately and poured over the finished greens, this tempering adds a burst of aroma and richness right before serving.
Handling: Sauté the onion and ginger-garlic paste in the ghee until deep golden before pouring over the greens.
Adaptation: Butter can replace ghee for the tempering if that's what's on hand, though ghee's higher smoke point and flavor are traditional here.
Technique notes
- Simmer the greens the full recommended time; rushing this step leaves the fibers tough and the dish underdeveloped in flavor.
- Blend to a coarse texture, not perfectly smooth, since some texture is part of what makes saag feel homemade rather than like a soup.
- Pour the tempering over the greens right before serving so its aroma is at its most pronounced when it reaches the table.
Ingredient swaps
- Milder direction
- Increase the ratio of spinach to mustard greens for a gentler, less bitter version.
- Dairy-free direction
- Use a neutral oil instead of ghee for the tempering for a dairy-free version.
- Spicier direction
- Add an extra green chili or a pinch more red chili powder for more heat.
Serve alongside
- Makki di roti
- Steamed rice
- Sliced radish
- Lassi
- Masala chai
- Buttermilk
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to 4 days.
- Reheat gently on the stovetop, adding a splash of water if it's thickened too much in the fridge.
- Freeze for up to 2 months; the texture holds up reasonably well after thawing and reheating.
Equipment
- Heavy pot
- Immersion blender or wooden masher
- Small pan for the tempering
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