Punjabi Sarson ka Saag is not just a dish; it is a winter tradition passed down through generations. Made with fresh mustard greens, slow-cooked on low flame, and finished with desi ghee, this classic Punjabi recipe is a true comfort food for cold days. Served hot with makki ki roti, white butter, and jaggery, sarson ka saag is a complete winter meal loved across Punjab and Pakistan.
Winter is the only season when mustard greens are at their best, making this dish both seasonal and nutritious.
Sarson ka saag is rich in iron, fiber, and vitamins that help keep the body warm and boost immunity during winter. Traditionally, it is cooked slowly to enhance flavor and digestion. In Punjabi households, saag is often prepared in large quantities and enjoyed over several days.
Wash sarson, bathua, and palak thoroughly to remove dirt. Roughly chop them.
Add all the greens to a large pot along with green chilies, ginger, garlic, and salt. Cook on low flame without adding water. The greens release their own moisture. Cover and cook for 40–45 minutes until soft.
Traditionally, saag is mashed using a wooden masher (mathani). You can mash it by hand or pulse lightly if needed. The texture should be coarse, not smooth.
Mix makki ka atta with a little water and add it to the saag. Cook for another 15–20 minutes on low flame, stirring occasionally.
Heat desi ghee in a pan. Add crushed garlic and sliced onion (optional). Fry until golden and pour this tadka over the saag.
Punjabi sarson ka saag tastes best when served with:
This Punjabi sarson ka saag traditional recipe is a celebration of winter, simplicity, and wholesome eating. Whether you are cooking it for family or sharing it on your food blog, this timeless dish never goes out of style.
Follow Food of Pakistan for the Best Blogs and Recipes related to Traditional and famous foods of Pakistan.