Description
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“Sarso” (or sarson) means mustard in Punjabi / Hindi; “saag” means greens / leafy vegetable dish.
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It’s primarily made from mustard greens, often combined with other greens like spinach (palak) or bathua (wild greens) for balance.
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The greens are cooked down slowly with spices (garlic, ginger, green chili), then thickened.
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To thicken and add body, many recipes use makki ka atta (cornmeal) or maize flour.
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Often served with makki di roti (corn flatbread) — this combo is very traditional.
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Richness comes from tempering (tadka) with ghee or mustard oil, plus garlic / onion.
