Punjabi cuisine places a special emphasis on the traditional North Indian dish sarson ka saag, particularly in the winter months. This dish, which is made with bathua, spinach, and fresh mustard greens, is full of nutrients, flavour, and cultural importance.

It is distinguished by the use of black mustard oil, which gives the saag a rich, earthy scent and a touch of spiciness that heightens its rustic appeal. Sarson ka Saag is a hearty celebration of seasonal, farm-fresh ingredients that is frequently served with makki ki roti and a dollop of white butter.

Ingredients (Serves 4):

For the Saag:

• 500g sarson (mustard greens) – cleaned & chopped
• 250g palak (spinach) – cleaned & chopped
• 150g bathua (chenopodium) – optional, cleaned & chopped
• 1–2 green chillies
• 1-inch piece of ginger
• 5–6 cloves garlic
• 1 medium onion (chopped)
• 1 medium tomato (chopped)
• 2 tbsp makki ka atta (maize flour)
• Salt to taste
• 3 cups water

For the Tadka (Tempering):

• 3–4 tbsp black mustard oil
• 5 cloves garlic, thinly sliced
• 1-inch ginger, julienned
• 2 whole dry red chillies
• 1 small onion, sliced (optional)

Instructions:

1. Boil the Greens:

• In a pressure cooker or large pan, add mustard greens, spinach, bathua (if using), green chilies, ginger, garlic, and 3 cups of water.
• Pressure cook for 2–3 whistles (or simmer in a pot for 45 mins until soft).
• Let it cool slightly, then blend coarsely (not too smooth) using a hand blender or mixie.

2. Cook the Saag:

• In a heavy pan, heat 1 tbsp mustard oil.
• Add chopped onion and sauté till golden.
• Add chopped tomato and cook till mushy.
• Add blended saag, salt, and makki ka atta to thicken.
• Simmer for 20–25 minutes on low flame, stirring occasionally to prevent sticking.

3. Prepare the Tadka (Final Flavour Boost):

• In a small pan, heat 2–3 tbsp black mustard oil until it just begins to smoke (this removes the raw smell).
• Lower the flame, add sliced garlic, ginger juliennes, and red chillies.
• Optional: Add sliced onion and sauté till golden brown.
• Pour this hot tadka over the saag. Stir and simmer for 2–3 more minutes.

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