Fresh sarso ka saag leaves (mustard greens) are THE ingredient for the iconic Punjabi winter dish — sarson da saag served with makki di roti, a generous lump of white butter, and jaggery on the side. This is not a weeknight recipe — it is a slow-cooked labor of love that rewards you with one of the greatest dishes in all of Indian cuisine.

The Iconic Punjabi Winter Dish

• Fresh mustard greens (sarso)
• For sarson da saag — the Punjabi winter classic
• Pairs with makki di roti and white butter
• Seasonal — grab when available

How to Use

Wash thoroughly (sarso holds a lot of dirt). Chop roughly and boil until very soft. Blend partially (traditional saag is chunky, not smooth). Finish with a tadka of garlic, ginger, and ghee. Serve with makki di roti and a slab of white butter.

Frequently Asked Questions

Can I use just sarso, or do I need other greens?
Traditional saag mixes sarso with bathu, palak, and/or methi. Sarso alone works but the blend adds complexity.

Why is it so much work?
Slow-cooking is what transforms bitter raw greens into rich, mellow, deeply flavorful saag. There are no shortcuts worth taking.

Is it seasonal?
Sarso is a winter green in India. Availability in LA varies — buy in bulk and freeze blanched greens when you find them.

Fresh produce — seasonal availability.