Mustard Greens Recipe – Authentic Sarson Saag with Cornmeal & Ghee

Last Updated on 3 months by Neha Deshmukh

Mustard Greens Recipe – Authentic Sarson Saag with Cornmeal & Ghee

Hey everyone! If you’ve ever been to North India during winter, you know Sarson ka Saag is a must-try. The aroma alone is enough to make your mouth water! I remember the first time I had it, bundled up in layers, enjoying it with a friend’s family during Lohri. It was pure comfort food, and I’ve been trying to recreate that magic ever since. Today, I’m sharing my version – a hearty, flavorful Sarson Saag recipe with a little cornmeal to give it that perfect texture.

Why You’ll Love This Recipe

This isn’t just any Sarson Saag recipe. It’s a celebration of simple ingredients, bold flavors, and a whole lot of love. It’s perfect for a cozy weekend meal, a festive gathering, or just when you’re craving something truly satisfying. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking!

Ingredients

Here’s what you’ll need to make this delicious Sarson Saag:

• 1 bunch mustard leaves
• ?? bunch spinach
• 2 garlic cloves
• 1 inch ginger
• ?? cup onion
• 2 green chillies
• ?? tsp salt
• 1 cup water
• 2 tbsp cornmeal (Makki ka Atta)
• 2 tbsp ghee
• 1 pinch asafoetida (Hing)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Mustard Greens (Sarson) – Regional Variations & Selection

Mustard greens, or sarson, are the star of the show. Look for vibrant green leaves that aren’t wilted or bruised. In Punjab, they often use a specific variety, but any mustard greens will work beautifully. You’ll find them at Indian grocery stores or even some well-stocked supermarkets.

Spinach & Bathua Leaves – Optional Additions & Flavor Profiles

I like to add spinach for extra nutrients and a milder flavor. Some people also add bathua (chenopodium album) leaves, which have a slightly earthy taste. Feel free to experiment! About half a bunch of spinach is a good starting point.

Cornmeal – The Role of Makki Ka Atta in Sarson Saag

The cornmeal, or makki ka atta, is key to getting the right texture. It helps bind the saag together and adds a lovely, slightly grainy consistency. Don’t skip this!

Ghee – Importance of Clarified Butter for Authentic Flavor

Ghee is non-negotiable, in my opinion. It adds a richness and depth of flavor that butter just can’t match. It’s what makes this saag truly authentic.

Asafoetida (Hing) – A Unique Spice & Its Digestive Benefits

Asafoetida, or hing, has a pungent smell, but trust me, it adds a wonderful savory note to the saag. Plus, it’s known for its digestive properties – a bonus after a hearty meal!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the mustard leaves, spinach (and bathua, if using) a good wash. Then, finely chop them up.
2. Now, pop those chopped greens into a pressure cooker with the garlic cloves, ginger (about a 1-inch piece), chopped onion, green chillies, salt, and water. Pressure cook for about 4 whistles.
3. Once the pressure has released, carefully open the cooker. Using a wooden masher, give the cooked greens a good mash – don’t worry about making it perfectly smooth, a little texture is good!
4. Add the cornmeal to the mashed greens and cook for about 5 minutes, stirring constantly, until it thickens up nicely.
5. While the saag is thickening, let’s make the tadka (tempering). Heat the ghee in a kadai (or a small pan). Add the garlic cloves, ginger, and green chillies and sauté until fragrant.
6. Add the chopped onion and sauté until it turns golden brown.
7. Pour this beautiful, fragrant tempering over the mashed greens. Mix well and cook for another 4-5 minutes.
8. Serve hot with makki ki roti (cornbread) or chapati. Trust me, it’s heaven!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Sarson Saag:

Achieving the Right Consistency for Sarson Saag

You want the saag to be thick enough to hold its shape, but not so thick that it’s dry. Adjust the amount of cornmeal accordingly.

Balancing the Bitterness of Mustard Greens

Mustard greens can be a little bitter. Cooking them with spinach helps balance this out. You can also add a tiny pinch of sugar if you prefer.

The Importance of Proper Tempering (Tadka)

The tadka is where a lot of the flavor comes from. Don’t rush it! Sauté the ingredients until they’re fragrant and golden brown.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sarson Saag: Simply substitute the ghee with a plant-based oil like mustard oil or sunflower oil.
• Gluten-Free Sarson Saag: This recipe is naturally gluten-free! Just double-check that your asafoetida is also gluten-free.
• Spice Level Adjustment – Mild to Spicy: Adjust the number of green chillies to your liking. My family prefers a mild heat, so I usually stick to two.
• Festival Adaptations – Lohri & Makar Sankranti: This is traditionally made during Lohri and Makar Sankranti. Some families add a dollop of white butter (makhan) on top for extra richness.

Serving Suggestions

Sarson Saag is best enjoyed hot, straight from the stove! It pairs perfectly with:

• Makki ki roti (cornbread) – the classic pairing!
• Chapati (Indian flatbread)
• A side of yogurt (raita) to cool things down.
• A sprinkle of red chilli flakes for extra heat.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is the best way to reduce the bitterness in Sarson Saag?

Adding spinach or bathua leaves helps balance the bitterness. A tiny pinch of sugar can also do the trick!

Can I make Sarson Saag ahead of time?

You can definitely make it ahead! The flavors actually develop even more overnight. Just reheat it gently before serving.

What is the traditional accompaniment to Sarson Saag?

Makki ki roti is the traditional accompaniment. The sweetness of the cornbread complements the bitterness of the saag perfectly.

Can I use frozen spinach or mustard greens?

Yes, you can! Just make sure to thaw them completely and squeeze out any excess water before using.

What are the health benefits of consuming Sarson Saag?

Sarson ka Saag is packed with vitamins, minerals, and antioxidants. It’s a great source of iron, calcium, and fiber.