Sarson da saag (Sarson ka saag) is a popular WINTERY VEGETARIAN dish in the Northern region of India and mainly in Punjab.

Winter is the time when vegetable markets are loaded with lush greens saags and vegetables. And this is the time to enjoy sarson ka saag and makki ki roti. Sarson da saag is the favorite dish of winters.

Come winter and every Punjabi household, eatery and most roadside dhabas have their fill of this iron-rich, calorie rich dish. In many households, the dish becomes a staple diet for the winter - a thing that can be had any time - be it breakfast, lunch or dinner
It can be topped with either butter (unprocessed white or processed yellow butter) or Ghee. Generally saag is served along with Makii ki roti, jaggery pieces and buttermilk.

Its a combination which every north indian can die for.
Being living outside India you miss all these desi seasonal flavors. But when I went for weekly shopping and saw sarson ka saag in the vegetable section I just could not stop myself from picking it up. However the other main ingredient Bathua to make the saag was not available but still I wanted to make it. So I added methi leaves instead of bathua.
And I must say that the end result was yummmm.

( Friends this is my version of saag, made from whatever available ingredients I could find )

Sarson da Saag

4 bunches Sarson/ Mustard leaves
1 bunch Spinach
½ bunch Methi
2 onions chopped
4-5 tbsp pureed Tomatoes
2" pcs ginger chopped
Salt to taste
1 tsp Jeera
1 tsp coriander powder
1 tsp garam masala
Pinch of hing
2 tbsp cornmeal/ makki ka atta dissolved in 2 tbsp water
1-2 tbsp ghee

The first and the most important step in making saag is sorting all the greens. By sorting I mean cleaning the leafy bunches by sorting out all the bad or wilted Leaves and then chopping off the lower end of the stem.
Clean and thoroughly wash all the green leaves.

Boil them till done.
You can pressure cook all the leaves or can boil them in a big pan.

When cooled blend them.

In a deep pan put ghee n jeera. Let it splutter.

Now add onions. Saute till translucent.

Add ginger. Saute for a minute.

Add tomato puree, cornmeal and all the masalas.

Add pureed green leaves n Salt.

Cover it n let it cook on medium low heat for approximately an hour.

Serve it hot wid a dollop of butter and Makki ki Roti.

Lets learn how to make Makki ki Roti

Makki di Roti


2 cups Cornmeal flour/ Makki ka atta
½ cup Wholewheat atta
(Yep, you've read it right, wholewheat atta. Blame it on my ignorance of not knowing how to knead makki ka atta properly or the one available here (in Dubai) is not of good quality. But whatever the reason the outcome was yumm n moreover it was very easy to roll out rotis with this proportion).
¼th tsp salt
1 medium onion chopped( optional)
2 tsp kasoori methi ( optional)

Mix all the above ingredients with the help of water.
Knead it to a firm dough.
keep it for half an hour.
Roll out chapatis.
On a hot tawa make either fulkas or parantha.
Smear it with ghee/ butter.
Serve hot.


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