By Devi Poojari
November 4, 2025
The Punjabi delicacy of sarson ka saag, made using mustard leaves, is a delicately spiced seasonal speciality that is enjoyed with a dollop of white butter and cornmeal rotis. Reminiscent of the rustic charm from the hinterlands, the dish is a delicious example of eating indigenous produce in a way that celebrates it.
2 cups fresh mustard leaves, chopped 1 cup spinach, chopped 1 tablespoon ginger-garlic paste 3-4 tablespoons ghee 2 medium onions, chopped 2 green chillies, chopped 1 tablespoon makki aata White butter, for garnish Salt, to taste
Heat ghee in a saucepan and sauté the onions along with the ginger-garlic paste, until they change colour and aroma.
Add the green chillies and cook for a minute, before adding in the chopped leafy greens to wilt slightly.
Pour in a cup of water, followed by some salt before letting it simmer for 2-3 minutes.
Cool the mixture slightly and use a hand blender to blitz the mixture into a paste, before adding some cornmeal and letting it thicken slightly.
Serve hot, with a dollop of white butter and makki roti on the side.