Sarson Ka Saag Recipe – Authentic Punjabi Winter Dish at Home

By Deepa Shah | Stone-ground spice expert & founder of Phoran Masala

Punjab's Most Beloved Winter Dish

Sarson ka saag is more than a recipe — it's a winter ritual in Punjab. Slow-cooked mustard greens with warming spices, finished with a generous knob of butter and served with makki di roti. With Phoran Masala's pure whole spices, you can bring this classic to your table exactly as it should taste.

Ingredients:

• 500g sarson (mustard greens), roughly chopped
• 250g palak (spinach), roughly chopped
• 100g bathua (chenopodium), optional
• 1 tsp Phoran Turmeric Powder
• 1 tsp Phoran Kashmiri Red Chilli Powder
• 2 tbsp makki ka atta (cornmeal) for thickening
• 2 tbsp ghee or butter
• 1 tsp Phoran Jeera
• 1 onion, finely chopped; 4 garlic cloves; 1-inch ginger
• Salt to taste

Method:

1. Pressure cook sarson, palak, and bathua with turmeric and salt for 3–4 whistles. Blend coarsely.
2. Add makki ka atta and simmer on low heat for 20–30 minutes, stirring frequently.
3. In a separate pan, heat ghee. Add jeera, then onion, garlic, and ginger. Sauté until golden.
4. Add Kashmiri chilli powder. Pour this tadka over the saag and mix well.
5. Simmer together for 10 more minutes. Finish with a knob of butter.
6. Serve hot with makki di roti and jaggery on the side.

Pro Tips:

• The longer you cook the saag, the better it tastes — slow cooking is key
• Don't skip the makki ka atta — it gives the authentic thick texture
• Finish with white butter (makhan) for the true Punjabi experience

Explore More from Phoran Masala

• Jeera (Cumin Seeds): The Earthy Soul of Indian Cuisine
• Kashmiri Lal Mirch: The Royal Red Chili
• Creamy Punjabi Rajma Recipe