Sarson ka Saag

There’s something deeply comforting about a pot of sarson ka saag simmering slowly through winter afternoons. This week, we’re sharing a traditional recipe from the kitchen of Sakshi, an expert in Himachali cooking. A wholesome blend of seasonal greens, thickened with makki ka aata and finished with a fragrant mustard oil tempering, this saag comes together as the ultimate winter meal — served with crisp makki di roti, rich makhani malai, and a chilled glass of creamy lassi.

Ingredients for Sarson ka Saag

• P Mark Kachi Ghani Mustard Oil – 2 tbsp

• Mustard greens (Sarson) – ½ kg

• Spinach (Palak) – ½ kg

• Fenugreek leaves (Methi) – 250 g

• Fennel leaves – 250 g

• Bathua – 125 g

• Fresh coriander – 125 g

• Corn flour (Makki ka aata / corn flour) – ½ to 1 cup

• Asafoetida (Hing) – a pinch

• Salt – to taste

• Ginger–garlic–green chilli paste – to taste

• Coriander seeds – 1 tbsp

• Cumin seeds – 1 tbsp

• Fenugreek seeds – ½ tbsp

• Dry red chillies – 4–5

• Garlic – crushed, to taste

• Onions – 2 medium, finely chopped

• Turmeric powder – ½ tbsp

• Red chilli powder – ½ tbsp

• Fresh malai (fresh cream) – ½ cup or as per preference
  

Method for Sarson ka Saag

1. Wash all the greens thoroughly. Add them to a large pot with salt, hing, and ginger–garlic–green chilli paste. Cook until the greens are soft and well wilted.

2. Allow the mixture to cool slightly, then coarsely blend or mash the greens to achieve a rustic texture.

3. Return the saag to low heat. Gradually add makki ka aata, stirring continuously to avoid lumps. Cook slowly until the saag thickens and the raw taste disappears.

4. Heat P Mark Kachi Ghani Mustard Oil in a pan. Add coriander seeds, cumin seeds, fenugreek seeds, and dry red chillies.

5. Once aromatic, add crushed garlic and chopped onions. Sauté until the onions turn golden. Stir in turmeric, red chilli powder, and salt.

6. Pour the hot tempering over the saag and mix well. Simmer for 5 minutes. Finish with fresh malai, gently folded in for richness.

7. Your Sarson ka saag is ready!

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