Sarson ka Saag

Sarson ka saag is mustard greens simmered down for hours with spinach until they collapse into a thick, dark, coarsely blended purée, finished with a well of ghee. It's Punjab's winter greens dish, tied specifically to the mustard harvest season, and it's almost never served without makki di roti, a corn flatbread — the two are considered one dish in two parts rather than a main with an interchangeable side.

What it really is

Mustard greens, along with spinach and sometimes bathua or fenugreek leaves, simmer for a long stretch until they break down completely soft, then mash or blend coarsely — not smoothly puréed, but broken down enough to lose their leaf shape while keeping some texture. A tempering of garlic, ginger and chilli fried in ghee stirs through, and a generous well of extra ghee sits melting in the centre when it reaches the table, meant to be stirred in bite by bite rather than mixed through all at once.

Mustard greens' natural bitterness, balanced against spinach's milder green flavour, is the specific taste sarson ka saag is judged on. Using only spinach loses the sharp, slightly bitter edge that makes it a distinct dish rather than a generic greens purée — the mustard leaf is what earns the dish its name and its character.

How it's served

• Hot, in a bowl, with a well of ghee melting in the centre.
• With makki di roti, a corn flatbread, almost always served together as one meal.
• As a main course, especially in winter when mustard greens are in season.

How to write it on the menu

• Flag the dairy from the ghee.
• Say if it's served with makki di roti as standard, since the pairing is traditional and expected.
• Note that mustard greens carry a natural bitterness, distinct from a plain spinach curry.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.