Slow-Cooked Punjabi Sarson Saag with Mustard Greens

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A traditional Northern Indian dish featuring slow-cooked mustard greens and spices, delivering a hearty and earthy flavor perfect for a comforting meal. This Indian-inspired vegetarian recipe, ready in about 80 minutes, pairs mustard greens (sarson), spinach leaves, maize flour (makki ka atta) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g mustard greens (sarson)
• 200 g spinach leaves
• 3 tbsp maize flour (makki ka atta)
• 4 tbsp ghee
• 1 inch piece, grated ginger
• 2, finely chopped green chili
• 4, minced garlic cloves
• 1 medium, finely chopped onion
• 1 medium, chopped tomato
• 2 cups water
• 1 1/2 tsp salt
• 1/2 tsp red chili powder
• 1 tsp cumin seeds

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Instructions

1. Step 1: Thoroughly wash 500 g mustard greens and 200 g spinach leaves, then roughly chop them. Set aside.
2. Step 2: Heat 2 tbsp ghee in a large heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 finely chopped medium onion, 4 minced garlic cloves, 1 inch grated ginger, and 2 finely chopped green chilies. Sauté for 5 minutes until the onion is translucent.
4. Step 4: Stir in 1 chopped medium tomato and cook for 3 minutes until softened.
5. Step 5: Add the chopped greens to the pot and mix well. Pour in 2 cups water and bring to a boil.
6. Step 6: Lower heat to a simmer, cover, and cook for 45 minutes, stirring occasionally, until greens are tender.
7. Step 7: Gradually sprinkle 3 tbsp maize flour over the greens, stirring continuously to avoid lumps. Cook uncovered for another 10 minutes until the mixture thickens.
8. Step 8: Season with 1 1/2 tsp salt and 1/2 tsp red chili powder. Stir in the remaining 2 tbsp ghee, mixing thoroughly.
9. Step 9: Remove from heat and serve hot with warm makki roti or flatbread.