Sarson ka Saag (Purée de Feuilles de Moutarde)
Le grand classique d'hiver du Pendjab : feuilles de moutarde mijotées avec des épinards, réduites en purée rustique et relevées d'un tadka au ghee.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cook the greens
Put the mustard greens, spinach, bathua, ginger, garlic and chilies in a large pot with the water and salt. Cover and simmer on low heat for about 40 minutes, stirring now and then, until very soft and wilted down.
- 500g mustard greens
- 250g spinach
- 100g bathua
- 1 thumb ginger
- 4 cloves garlic
- 2 green chilies
- 250 ml water
- 1 tsp salt
✅ C'est prêt quand : greens are very soft and have collapsed into the liquid
Mash with cornmeal
Sprinkle in the cornmeal and mash everything with a potato masher, or pulse briefly with a stick blender, keeping it coarse rather than smooth. Simmer for 10 more minutes, stirring, until thick.
- 2 tbsp cornmeal
- all the cooked greens from step 1
✅ C'est prêt quand : mixture is thick and coats a spoon, still a bit chunky
Make the spiced butter (tadka)
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Mix and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the greens
Put the mustard greens, spinach, bathua, ginger, garlic and chilies in a large pot with the water and salt. Cover and simmer on low heat for about 40 minutes, stirring now and then, until very soft and wilted down.
- 500g mustard greens
- 250g spinach
- 100g bathua
- 1 thumb ginger
- 4 cloves garlic
- 2 green chilies
- 250 ml water
- 1 tsp salt
✅ C'est prêt quand : greens are very soft and have collapsed into the liquid
Mash with cornmeal
Sprinkle in the cornmeal and mash everything with a potato masher, or pulse briefly with a stick blender, keeping it coarse rather than smooth. Simmer for 10 more minutes, stirring, until thick.
- 2 tbsp cornmeal
- all the cooked greens from step 1
✅ C'est prêt quand : mixture is thick and coats a spoon, still a bit chunky
Make the spiced butter (tadka)
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Mix and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
When Punjab's fields turn yellow with mustard flowers in winter, farming families harvest the young leaves for saag. Slow-cooked for hours in earthen pots over wood fires, it was the hearty, warming meal of the cold months.
Paired with makki di roti (cornmeal flatbread), it remains one of the defining dishes of Punjabi culture, celebrated in songs and films.
⭐ Why It's Famous
Sarson ka saag with makki di roti is the taste of a Punjabi winter — rustic, peppery and rich with ghee.
💡 Fun Fact
Many Punjabi families say saag tastes even better the next day, reheated with fresh ghee.
Punjab
30.90°N, 75.86°E
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