Where does Sarson ka Saag come from?

Sarson ka Saag — country of origin: India.

What is Sarson ka Saag made of?

Mustard greens, spinach, garlic, ghee.

How do you pronounce Sarson ka Saag?

ਸਰ੍ਹੋਂ ਦਾ ਸਾਗ (Punjabi) is pronounced /sə̀rõ dɑː sɑːɡ/.

Sarson ka Saag

ਸਰ੍ਹੋਂ ਦਾ ਸਾਗPronunciation (IPA) /sə̀rõ dɑː sɑːɡ/

Mustard greens simmered down for hours with spinach until they collapse into a thick, dark, coarsely blended purée, finished with a well of ghee — Punjab's winter greens dish, always paired with corn flatbread.

Allergens & declarations

Contains

Milk (including Lactose)

Contains milk and milk products (including lactose)

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

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.

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.

Typical ingredients

Menuella Taste: taste the world with friends

Menuella Taste

Your food passport. Mark every dish you have tried, collect a stamp for each country and share it with friends.

Mark it as tasted in Menuella Taste

Frequently asked questions

What is Sarson ka Saag?: Mustard greens simmered down for hours with spinach until they collapse into a thick, dark, coarsely blended purée, finished with a well of ghee — Punjab's winter greens dish, always paired with corn flatbread.
Where does Sarson ka Saag come from?: Sarson ka Saag — country of origin: India.
What is Sarson ka Saag made of?: Mustard greens, spinach, garlic, ghee.
Which allergens does Sarson ka Saag contain?: Contains milk and milk products (including lactose).
How do you pronounce Sarson ka Saag?: ਸਰ੍ਹੋਂ ਦਾ ਸਾਗ (Punjabi) is pronounced /sə̀rõ dɑː sɑːɡ/. Select the speaker button next to the dish name to hear it.