Sarson ka saag in Punjab's favourite winter delicacy, eaten alongside some fresh makki ki roti. Here's how you can make it for yourself at home, this winter.
In Punjabi households, winters remain incomplete without makke di roti and sarson ka saag. It not only signals the arrival of nippy evenings but a reminder that the season to enjoy everything warm has arrived. And at Rajan and Deepa Sethi’s authentic Punjabi restaurant, Ikk Panjab, Sarson Ka Saag is the ultimate tribute to the rugged, fertile lands of Punjab. It is a dish that honours the winter harvest—a labour of love that transforms humble greens into a creamy, nutrient-dense masterpiece.
Prepared traditionally with a blend of mustard leaves, bathua, methi, and palak, the saag is slow-cooked to achieve that signature earthy flavour that tastes like it’s straight out of the streets of Punjab. It is a soul-warming staple that represents the generosity of a Punjabi kitchen, meant to be shared with a hearty dollop of white butter and a warm heart. This recipe follows that same philosophy: slow cooking, patience, and care—nothing rushed, nothing diluted.