Sarson Da Saag is the crown jewel of Punjabi winter cuisine. This creamy, rich mustard greens dish is a winter tradition in Punjab, best enjoyed with freshly made makki di roti (cornbread). The combination represents the essence of Punjabi rural cooking and is beloved across India. This sarson da saag punjabi recipe brings warmth and comfort during cold months.

The Tradition

This sarson da saag punjabi recipe has been passed down through generations. Traditionally made in winter when mustard greens are in season, this dish uses simple ingredients transformed through slow cooking.

Ingredients

For sarson da saag punjabi recipe: 1 kg mustard greens, 200 grams spinach, 100 grams radish leaves, 5-6 green chilies, 1 inch ginger, 4-5 cloves garlic, 2 onions, 2 tomatoes, 1 teaspoon cumin seeds, 2 tablespoons ghee, 1 tablespoon cornmeal, salt, and 1 teaspoon red chili powder.

For makki di roti: 2 cups cornmeal, 1 cup wheat flour, warm water, salt, and ghee.

Preparing Greens

Clean all greens thoroughly. Remove tough stems from mustard greens. Roughly chop for sarson da saag punjabi recipe.

Blanch greens in boiling water 2-3 minutes. This reduces bitter taste. Drain and squeeze excess water.

Cooking Saag

Heat ghee in large pot. Add cumin seeds, let splutter. Add onions, sauté until golden. Add ginger-garlic paste and green chilies, cook 2 minutes.

Add tomatoes, cook until soft. Add blanched greens, salt, and chili powder. Mix well. Add half cup water, bring to boil.

Simmer 30-40 minutes, stirring occasionally. Saag should become thick and creamy. Add cornmeal to thicken if needed. This slow cooking is essential for authentic sarson da saag punjabi recipe.

Making Makki Di Roti

Mix cornmeal, wheat flour, and salt. Add warm water gradually to form dough. Dough should be softer than regular roti.

Divide into balls. Roll each between plastic sheets into round shape. Thicker than regular roti.

Cooking Roti

Heat tawa. Place roti, cook 2 minutes each side. Apply ghee while cooking.

For smoky flavor, cook directly over flame few seconds. This charring is traditional for makki di roti in punjabi recipe.

Serving

Serve hot saag with fresh makki di roti. Top saag with white butter. Traditionally eaten with hands, tearing roti and dipping into saag.

Pair with jaggery for sweet contrast. Buttermilk makes excellent accompaniment for sarson da saag punjabi recipe.

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