All recipes
MainPunjabi cuisine
Sarson ka Saag
Slow-cooked mustard greens finished with A2 bilona ghee, the way it is eaten across Punjab through winter with makki di roti.
Prep 20 minsm Cook 1 hour 15 minsm 4 servingsDifficulty: Medium
Method
- 1
Pressure cook the greens with the ginger, garlic, chillies, salt and 1 cup water for 4 whistles, or simmer covered for 45 minutes.
- 2
Cool slightly and blend coarsely, or mash with a wooden madhani. It should keep some texture.
- 3
Return to the pan, sprinkle in the maize flour while stirring so it does not lump, and simmer 20 to 25 minutes until thick.
- 4
In a separate pan heat the ghee, fry the onion until deep golden, and pour the whole thing over the saag.
- 5
Stir, simmer 5 minutes more, and serve with an extra spoon of ghee melting on top.
Chef's tips
- ✦The maize flour is what stops it being watery. Add it slowly and keep stirring.
- ✦Saag genuinely improves overnight. Make it a day ahead if you can.
- ✦Finish with raw ghee off the heat. Cooking it in dulls the aroma you paid for.
Made with
The exact ingredients used in this recipe, pure, traceable, lab-tested.
