Punjabi cuisine
Sarson da Saag
Slow-cooked mustard greens with spinach and bathua — the winter soul food of Punjab. Finished with a generous pour of cold-press mustard oil and white butter.
Why cold press mustard oil?
Mustard oil in Sarson da Saag is a double celebration — mustard seeds in the greens, mustard oil as the finishing drizzle. The oil's heat-stable compounds survive slow cooking and add a nutty depth.
Ingredients
- 500g mustard greens (sarson), roughly chopped
- 200g spinach
- 100g bathua (chenopodium) or more spinach
- 3 tbsp Dune Aura Cold-Press Mustard Oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 2 green chillies
- 2 tbsp maize flour (makki atta)
- Salt to taste
Step-by-step method
- 1
Pressure cook all greens with green chillies and salt for 3 whistles. Cool and blend coarsely.
- 2
Heat mustard oil in a heavy pan until lightly smoking. Add onions — cook until golden.
- 3
Add garlic and ginger. Sauté 2 minutes until fragrant.
- 4
Add the blended greens. Mix well.
- 5
Sprinkle maize flour. Stir continuously to avoid lumps.
- 6
Simmer on low heat 20–25 minutes, stirring every few minutes.
- 7
Finish with a generous drizzle of raw cold-press mustard oil before serving with makki di roti.
Pro tip
The longer it simmers, the better it tastes. Reheat the next day — it's even better.
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