Sarson da Saag: The Punjabi Winter Classic, Made with Mustard Oil

Few dishes announce winter in North India quite like a pot of sarson da saag simmering on the stove. Mustard greens, spinach and a handful of bathua are cooked down slowly, thickened with a little makki ka atta and finished with a tadka in mustard oil. Served with makki di roti and a dollop of white butter, it is comfort food at its most traditional.

Ingredients

• 500 g sarson (mustard greens), thick stems removed
• 250 g palak (spinach)
• 100 g bathua (optional)
• 2 green chillies
• 1-inch piece ginger
• 8–10 garlic cloves (half for cooking, half for the tadka)
• 2 tbsp makki ka atta (maize flour)
• Salt to taste
• For the tadka: 3 tbsp VedSaras Wood Press Black Mustard Oil, 1 medium onion (finely chopped), 1 small tomato (chopped, optional), ½ tsp red chilli powder
• White butter or ghee, to serve

Method

1. Wash the greens thoroughly in several changes of water — sarson often holds grit. Chop roughly.
2. Pressure cook the greens with the ginger, chillies, half the garlic, salt and ½ cup water for 3–4 whistles (or simmer, covered, for about 40 minutes until very soft).
3. Let it cool slightly, then mash with a traditional wooden ghotna or blend coarsely. Saag should have texture — avoid a smooth purée.
4. Return to the heat, sprinkle in the makki ka atta while stirring, and cook on low for 15–20 minutes, stirring now and then, until thick and glossy.
5. For the tadka, heat the mustard oil until it just begins to smoke, turn off the heat for a few seconds, then turn it back to medium. Add the onion and cook until golden, then the remaining chopped garlic, the chilli powder and the tomato. Cook until soft.
6. Pour the tadka over the saag, mix and simmer for 5 more minutes. Serve hot with makki di roti and a spoon of white butter.

Kitchen tips

• Heating mustard oil to its smoking point and letting it cool slightly is the traditional practice — it mellows the sharp raw edge while keeping the aroma.
• Saag tastes even better the next day. Reheat gently with a splash of water.

Made with

VedSaras™ Wood Press Black Mustard Oil

Deep amber and boldly pungent, slow-pressed from black mustard seed in a traditional wooden ghani. Available in 1000 ml and 500 ml.

View the oil