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Sarson Ka Saag

Recipe picture

  • Serves: 4
  • Time: 30 min
  • Date added: 2025-06-10

Description

Sarson ka saag is the ultimate comfort food, and it recalls for me the bitterly cold winter months of northern India. Growing up in a Punjabi family, this was a dish that was often made for special occasions, like weddings that took place during the winter, but it was also made on weekends, too.

Why It Works

  • Braising the tough mustard greens makes them tender.
  • Adding spinach ameliorates the sharpness of the mustard greens.
  • A simple tadka adds layers of flavor and aroma to the final dish.
  • A final pat of salted butter on top adds richness and salt.

Ingredients

For the Greens:

  • 1 tablespoon ghee
  • 4 bunches (400 g) of sarson (mustard leaves), washed, spun, and finely chopped
  • 1 bunch (100 g) spinach leaves, washed, spun, and finely chopped

For the Tadka:

  • 2 tablespoons ghee
  • 1 tablespoon neutral-flavored oil, such as sunflower
  • 2 dried red chiles
  • 2 garlic cloves, peeled and minced
  • 1 (1/2-inch) piece of ginger, peeled and minced
  • 1 hot green chile, minced
  • 1 teaspoon (3 g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or same weight
  • .5 teaspoon chile powder
  • 2 tablespoons salted butter, for serving

Directions

  1. For the greens: In a large straight-sided skillet or Dutch oven, heat the ghee over medium-high heat. Add the mustard greens along with .5 cup (120 ml) water, stir to combine, and bring water to a boil, about 5 minutes. Cover, reduce heat to medium-low, and cook until leaves have softened, about 8 minutes. Add the spinach, stir to combine, cover, and cook until spinach is completely softened, about 5 minutes. Transfer cooked greens to medium mixing bowl and wipe out the pan or pot with a clean kitchen towel or a paper towel.
  2. For the tadka (and to finish): Add ghee and oil to the pan or pot and heat over medium heat. Add the dried red chiles and cook until they begin to sizzle, about 1 minute. Add the ginger, garlic, and fresh chiles, stir, and cook until fragrant, about 1 minute. Add the cooked greens back to the pan or pot along with salt, chile powder, and a .5 cup of water, and stir to combine. Increase heat to high and bring liquid to a boil, about 2 minutes. Turn off heat and, using a potato masher, firmly mash greens. Stir well, then transfer to a serving dish. Top with salted butter and serve immediately.

Source

Serious Eats

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