Sarson Ka Saag - The Story of Our Winter Family Feast

Sarson Ka Saag - The Story of Our Winter Family Feast

Whenever the cold of winter began to set in at our village home, it was a sign of one thing – the aroma of mustard greens would fill the kitchen. My mother would start preparing this classic Punjabi dish, and it was a favorite for everyone – from the younger cousins ​​to the elders. I remember sitting by the warm stove, sipping hot buttermilk, while my mother’s hands worked magic with mustard leaves and spices.

Last winter, when we had about twenty guests at our house, I decided to revive this beloved tradition. The essence of the dish was simple yet profound – fresh mustard leaves mixed with spices, slowly cooked to perfection, and served with white butter and warm makki roti – a combination that is both homely and celebratory.

🥬 Ingredients Used

• Mustard leaves (Sarson): 2 kg, washed and chopped
• Spinach (Palak): 1 kg, optional, washed and chopped
• Bathua (Chenopodium leaves): 500 g, optional
• Onion: 4 medium, finely chopped
• Green chillies: 6–8, chopped
• Ginger paste: 3 tbsp
• Garlic paste: 3 tbsp
• Red chilli powder: 2 tsp (to taste)
• Turmeric powder: 2 tbsp
• Corn flour (Makki flour): 4 tbsp
• Salt: about 3 tbsp, or to taste
• Ghee or mustard oil: 1 cup
• Fresh cream or white butter: 3–4 tbsp
• Water: as required

👩‍🍳 How Mom Cooked It

Mom started by washing the mustard leaves thoroughly and chopping them finely. Then she boiled them with a little water until they were soft. The aroma of the boiling leaves itself was soothing and immediately took me back to my childhood.

While the greens were softening, Mom heated ghee in a pan and sautéed the onions until golden brown. Then she added the ginger and garlic paste, followed by the green chillies, red chilli powder, turmeric, and salt. Slowly the aroma of spices filled every corner of the kitchen.

Once the vegetables were boiled, Mom blended them into a smooth, slightly coarse puree, making sure it retained its rustic texture. Add the mashed greens to the onion spice mixture and simmer over low heat. To give it a rich and appetizing texture, she sprinkled in cornmeal, stirring carefully until the greens thickened beautifully.

The finishing touch was a generous dollop of white butter on top, which melted into the hot greens, making them glossy and irresistible. One last stir, and the dish was ready to serve.

🍽️ Serving Time

When Mom brought the steaming greens to the table with warm makki roti, the aroma alone would draw everyone from every corner of the house. Every bite carried the warmth of winter, the nostalgia of countless family gatherings, and the love with which it was cooked. Not even a single morsel was left over in a gathering of twenty people.

That night, it wasn’t just about the food – it was about reliving childhood memories, laughter, and warmth. If you’ve ever wanted a dish that would feed a crowd and bring everyone together, Sarson Ka Saag with Makki Roti is the perfect choice.

---

📌 Tags

Family feast recipes Makki ki Roti Mustard leaves curry Pakistani recipes Punjabi Saag Sarson ka Saag recipe Traditional Indian greens Winter Punjabi dishes