Entree: India – Punjab – ਸਰਸੋਂ ਦਾ ਸਾਗ ➤ Sarson dā sāg (Slow-cooked mustard greens and winter leafy vegetables seasoned and finished with ghee)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 50 min

Ingredients

- 1 lb (450 g) mustard greens (sarson), stems trimmed and chopped
- 8 oz (225 g) spinach, washed and chopped
- 4 oz (115 g) bathua or chard (optional), washed and chopped
- 3 tbsp (45 g) makki ka atta (maize flour/cornmeal)
- 3 tbsp (45 ml) ghee, plus 1 tbsp (15 g) butter for finishing
- 4 cloves garlic, crushed
- 1 inch (25 g) fresh ginger, minced
- 2–3 green chilies, slit
- 1 tsp (5 g) cumin seeds
- 1/2 cup (120 ml) water, plus more as needed
- 1.5 tsp (8 g) salt, or to taste
- 1/2 tsp (1 g) red chili powder (optional)
- 2 tbsp (8 g) chopped fresh coriander (cilantro), for garnish

Instructions

1. Rinse all greens thoroughly. Bring a large pot of water to a boil, add a pinch of salt, then blanch mustard greens, spinach, and bathua (if using) for 3–5 minutes until wilted and slightly tender. Drain and reserve 1/2 cup (120 ml) blanching liquid.
2. Roughly chop the blanched greens or pulse briefly in a food processor to a coarse puree; set aside.
3. In a heavy-bottomed pan, heat 3 tbsp (45 g) ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.
4. Add crushed garlic, minced ginger, and green chilies; sauté until fragrant and lightly golden.
5. Add the chopped/pureed greens to the pan, stir to combine, and add 1/2 cup (120 ml) reserved blanching liquid (or water). Bring to a gentle simmer.
6. Mix makki ka atta (maize flour) with a few tablespoons of water to form a smooth slurry, then stir into the simmering greens to thicken. Simmer gently, uncovered, for 20–30 minutes, stirring occasionally and mashing any large pieces to achieve a rustic, slightly coarse texture.
7. Season with salt and red chili powder if using. Adjust consistency with a little more water if too thick.
8. In a small separate skillet, heat 1 tbsp (15 g) butter or a spoon of ghee until it melts and pour it over the saag just before serving. Garnish with chopped coriander.
9. Serve hot, traditionally with makki di roti or flatbread.