Sarson ka saag
Mustard greens, cooked long with spinach and a little maize flour, then churned smooth and finished with ghee — the Punjabi winter dish.
What makes it sarson ka saag
- Mustard greens above all.
- Cooked long and churned, not blended fine.
- Makki di roti and butter alongside.
Where it comes from
Made when the mustard fields are green in winter, and eaten with makki di roti, flatbread of maize, a lump of white butter melting on top. It's the dish Punjabis far from home miss most.
Be the first here
Start your own sarson ka saagNo one here has made sarson ka saag yet. Start it as v1, and every version after is an experiment the next cook can learn from.
