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Vegetarian, South and Southeast Asian

Sarson da saag and corn flatbreads

Sarson da saag with corn flatbreads is a vegetarian Punjabi dish for 4 people, ready in 55 minutes, medium difficulty, for about €1.80 per person. It's a thick puree of spinach and kale simmered with butter, served alongside pan fried corn flatbreads. The trick to getting it right is chopping the leaves coarsely so the saag keeps some texture instead of turning into a smooth soup.

Tonight, we're tasting Punjab with sarson da saag, a buttery greens puree, and golden corn flatbreads.

Sarson da saag and corn flatbreads
Total time
55 min
Difficulty
Medium
Cost per person
€1.80
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall

Sarson da saag is a thick greens puree, spiked with garlic, ginger and chile, then mellowed by a pat of butter melting on top right before serving. Here, kale stands in for the traditional mustard greens, which can be hard to find, keeping that same pleasant bitterness that gives the dish its backbone. The result is far from bland, long simmered spinach and kale turn silky with a deep, rounded flavor.

The corn flatbreads, naturally gluten free, bring the golden crunch that balances the softness of the saag. This is a dish worth planning for an evening when you have a bit of time on hand, perfect for a vegetarian dinner that breaks from routine, or for sharing with friends curious about Punjabi cooking. It takes some coordination between cooking the greens and shaping the flatbreads, but nothing complicated.

The ingredients

4 people

Fruits and vegetables

  • Fresh spinach 600 g
  • Kale 200 g
  • Onion 1
  • Garlic 4 cloves
  • Fresh ginger 1 tbsp
  • Green chile 1

Dairy

  • Hot mustard 1 tsp
  • Butter 50 g

Pantry

  • Fine corn flour 250 g
  • Saltoften in the pantry 1 pinch

Allergens Lactose, Mustard

The step by step recipe

  1. Wash the spinach and kale, remove the tough kale stems, and cook everything with a splash of water until the leaves are tender. 15 min

    Kale stands in for mustard greens, which are hard to find, keeping the same pleasant bitterness.

  2. Coarsely blend the leaves with the garlic, ginger and chile, without turning them into a smooth puree. 3 min

    Keep a little of the cooking water to adjust the texture.

  3. Melt half the butter, brown the chopped onion, add the saag, mustard and salt, and let it simmer over low heat. 15 min

    A saag that simmers longer turns silkier.

  4. Mix the corn flour with salt and hot water until you get a soft dough, then shape it into flat rounds about 1 cm thick. 8 min

    Wet your hands, the gluten free dough cracks easily if it's dry.

  5. Pan fry the flatbreads with a bit of butter for 4 minutes per side and serve with the saag and a pat of butter. 8 min

    A pat of butter melting over the saag is the traditional finishing touch.

Our tips to get it right

  • Drain the leaves well after cooking before blending them, otherwise the saag can turn watery even after simmering.
  • Adjust the chile to your taste, a mild green chile gives a dish with warmth but not heat, easy to tune for the table.
  • Shape the flatbreads right before cooking them, corn flour dough dries out fast and gets hard to work with if it sits too long.

The variations

  • Swap the kale for mustard greens if you can find them, to get closer to the traditional Punjabi flavor.
  • For a spicier version, add a second green chile or a pinch of chile powder to the saag.
  • For a quicker meal, swap the homemade corn flatbreads for store bought flatbread warmed in a pan.

What to serve it with

  • Plain basmati rice
  • Fresh plain yogurt
  • Hot spiced tea

Storage

The saag keeps for 2 to 3 days in the fridge in a sealed container and freezes well for up to 2 months. The corn flatbreads are best eaten the same day, since they firm up as they cool. Reheat the saag over low heat with a splash of water if needed, and warm the flatbreads in a pan for a few minutes.

Questions about this dish

Can I use something other than kale?

Yes, extra spinach or chard leaves work too, though the bitterness will be a bit milder. Kale remains the closest substitute for traditional mustard greens.

Can I make the saag ahead of time?

Yes, the saag actually tastes better made a day ahead and gently reheated. Make the corn flatbreads just before serving so they stay crisp.

Why chop the leaves coarsely instead of pureeing them smooth?

An overly blended saag turns into a texture-less soup, while a coarser puree keeps some bite. That's what sets this dish apart from a simple spinach puree.

Are the corn flatbreads gluten free?

Yes, fine corn flour is naturally gluten free, making this dish suitable for those avoiding wheat. Just wet your hands well while shaping so the dough doesn't crack.

How long does it take to make a sarson da saag with corn flatbreads?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a sarson da saag with corn flatbreads?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sarson da saag with corn flatbreads cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, mustard. Always check the labels of the products you buy.

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