As the seasons change, so should your diet — not only for taste but also to strengthen immunity and ward off seasonal illnesses. October marks the arrival of fresh leafy greens in the market, including spinach, fenugreek, bathua, and mustard leaves. These greens are packed with antioxidants, potassium, and essential nutrients — and when combined, they make a wholesome and flavorful dish. In Punjab, Sarson ka Saag (mustard greens) served with makki ki roti (corn flatbread) and a glass of lassi is an all-time winter favorite.

If you want to bring that authentic Punjabi flavor to your kitchen, here’s an easy and traditional recipe for Sarson ka Saag, inspired by Chef Kunal Kapur.

Ingredients

For the saag:

• 300 g mustard leaves (sarson)

• 80 g spinach (palak)

• A handful of fenugreek leaves (methi)

• 50 g bathua leaves

• 50 g radish leaves (mooli ke patte)

• 65 g soaked chana dal

• 1 small turnip, peeled and chopped

• Water as required

For tempering:

• 3 tbsp ghee (or oil)

• 1 tbsp chopped garlic

• 3 tbsp chopped onion

• 2 tsp chopped ginger

• 2–3 green chilies, chopped

• 1 tbsp corn flour (for thickness)

• Salt to taste

For final tempering (optional):

• 1 tbsp desi ghee

• ½ tsp red chili powder

How to Make Punjabi-Style Sarson Ka Saag

1. Prepare the greens:
   Roughly chop mustard, spinach, fenugreek, bathua, and radish leaves. Add them to a pressure cooker with some water and green chilies. Close the lid and cook until one whistle.

2. Mash the greens:
   Open the lid and cook for another 3–4 minutes. Mash the cooked greens using a madhani (wooden churner) for that rustic Punjabi texture. You can also use a mixer, but traditional mashing gives better flavor. Cook on low flame after mashing.

3. Prepare the tempering:
   Heat ghee in a separate pan. Add asafoetida (hing), dried red chilies, and garlic. Let them turn golden brown. Add ginger and onions, sauté till lightly browned. You may add tomatoes, but authentic saag tastes better without them. Add green chilies, red chili powder, and coriander powder.

4. Combine and cook:
   Add the mashed greens to the pan, mix well, and add salt and corn flour. Cook on low flame for 10–15 minutes until it thickens and the flavors blend beautifully.

5. Finish and serve:
   Before serving, drizzle a spoon of ghee or butter on top. Serve hot with makki ki roti and a glass of chilled lassi for the perfect Punjabi winter meal.

Tips and Tricks

• Wash leafy vegetables thoroughly to remove all dirt.

• Use minimal water while boiling to avoid splattering during cooking.

• After sautéing, you can freeze the saag (without tempering) for up to 2–3 days. Add fresh tempering whenever you reheat it.