Sarson Ka Saag is a winter staple of Punjab, traditionally cooked in village dhabas and homes. Mustard greens were abundant in the cold months, and the dish became a hearty, nutritious meal served with makki roti, symbolising Punjabi hospitality and agrarian roots.

In central Punjab, the saag is often pure mustard greens with a generous amount of ghee. In the Malwa region, bathua and spinach are added for colour and softness. Some villages add a touch of gram flour instead of corn flour for a slightly grainier texture.

It is traditionally served piping hot with a dollop of butter or ghee on top, alongside freshly made makki (corn) roti, a side of jaggery, and a simple cucumber‑onion salad. A double tadka (tempering) is poured just before eating for extra aroma.

Sarson Ka Saag is a winter‑time dish, often prepared for festivals like Lohri and Makar Sankranti, as well as during family gatherings when fresh mustard greens are in season.

The combination of four greens (mustard, bathua, spinach, fenugreek) with a pressure‑cooking technique and a corn‑flour finish creates a uniquely creamy, glossy texture that is both rich and slightly smoky—qualities rarely found in other saag preparations.

Common errors include adding too much water (making the saag watery), over‑using fenugreek (causing bitterness), and skipping the corn flour step (resulting in a dry texture). Also, over‑spicing can mask the delicate leaf flavors.

Corn flour (maize flour) gives a glossy, creamy finish without adding gluten, which keeps the saag light and prevents it from becoming gummy. Wheat flour would thicken the dish but alter the authentic texture.

Yes, the saag improves after a few hours. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and gently reheat on low flame with a splash of water. It also freezes well for up to a month.

The YouTube channel CookwithParul focuses on authentic Indian home cooking, especially regional Punjabi dishes, with step‑by‑step tutorials that highlight traditional techniques and quick shortcuts for busy home cooks.

CookwithParul emphasizes real‑world kitchen hacks, such as pressure‑cooking saag for speed, and shares secret dhaba tricks that are rarely shown elsewhere. The channel balances authenticity with modern convenience, unlike many channels that stick strictly to slow‑cooking methods.