Indian · serves 2

Sarson ka Saag

Slow-cooked winter greens. Make it once, eat it for three days, it improves daily.

75 min A proper cook Vegetarian

Ingredients

  • 700g sarson (mustard greens)
  • 300g spinach
  • 100g bathua or more spinach
  • 2 tbsp makki ka atta (corn flour)
  • 1 inch ginger
  • 6 garlic cloves
  • 2 onions
  • 3 green chillies
  • 4 tbsp ghee or white butter

Method

  1. Wash the greens properly — three changes of water, they hold grit.
  2. Pressure cook all the greens with green chillies, ginger and 1 cup water — 4 whistles.
  3. Blend coarsely, or mash with a wooden churner. Do not make it a smooth puree.
  4. Back on the heat with makki ka atta whisked in. Simmer 30 minutes on low, stirring often. This long cook is the entire dish.
  5. Tadka: ghee, garlic, onion till golden, then poured in.
  6. White butter on top. Makki di roti and jaggery on the side.

Questions people ask about Sarson ka Saag

How long does Sarson ka Saag take?

About 75 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What is the one thing to get right in Sarson ka Saag?

Blend coarsely, or mash with a wooden churner. Do not make it a smooth puree.

What can I use instead of spinach in Sarson ka Saag?

Use any soft green: methi, amaranth, or chard. All release water, so cook it off before proceeding.

Can I make Sarson ka Saag ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Sarson ka Saag vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need a pressure cooker for Sarson ka Saag?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Sarson ka Saag?

Makki di roti and jaggery on the side. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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