Winter Special: Why Sarson ka Saag is the ultimate OG winter delicacy and 6 reasons to consume this superfood

As winter descends upon North India, there’s one dish that announces its advent more confidently than woollens and foggy mornings and it is the quintessential seasonal delicacy, the good old Sarson ka Saag.

Rustic, slow-cooked and unapologetically earthy, this classic dish is comfort food across North and East India. In Bihar and parts of UP it is made as a Bhujia- crisply fried in mustard oil while in Punjab and Haryana, it is slow cooked for hours into a creamy paste which is served with Makke ki Roti, butter and jaggery. Traditionally made from mustard leaves, often blended with bathua and spinach, sarson ka saag isn’t just about taste; it’s deeply tied to seasonal eating and nourishment when the body needs it most.Here’s why this winter staple deserves its OG status and why it qualifies as a true superfood.

Traditional wisdomSarson thrives in winter and as per Ayurveda it is warming in nature and hence among the best foods for winter. It is said to improve digestion and circulation in the body.A rich source of iron and folateMustard leaves are a rich source of iron and folate and the saag is specially beneficial in winter, when lethargy and low energy are common.

Paired with Makki ki Roti, it becomes a sustaining, slow-release meal.Loaded with fibreThe saag is one of the richest sources of dietary fibre, which supports gut health and keeps digestion steady—something heavy winter diets often disrupt.Supports immunityVitamin C, antioxidants and plant compounds in sarson ka saag help strengthen immunity, a crucial advantage during cold and flu season.A source of healthy fatsPrepared slowly with ghee, garlic and ginger, sarson ka saag delivers fat-soluble nutrients more effectively, while also offering anti-inflammatory benefits. Naturally detoxifyingAs per Ayurveda Sarson ka Saag supports liver function and detox pathways, helping the body cope with rich winter foods.More than a dish, sarson ka saag is a lesson in traditional nutrition-simple ingredients, long cooking, and deep flavour working together. No wonder it has survived generations, unchanged and undefeated, as winter’s most iconic comfort food.

How to make it-Quick Recipe-but traditional tasteIngredients250 gms mustard leaves100 gms palak leaves100 gms bathua leaves1 tbsp garlic mince1tsp tbsp ginger mince2 large tomatoes chopped1 large onion chopped2 tbsp ghee1 tsp coriander powder2 green chillies chopped1 tsp turmeric powderSalt to taste1 tbsp Makki flour1 tsp mustard1 tsp cumin1 tsp asafetida MethodIn a pan add 1 tbsp ghee and heat. Now add asafetida, mustard and cumin and allow to crackle. Add chopped onion and cook till lightly brown. Add tomatoes, makki ka atta and cook till the tomatoes are soft.Now add the cleaned, washed and finely chopped mustard, bathua and palak leaves. Add salt to taste and cook covered till the leaves are soft.Now either grind them to a paste in mixer or simply do so with a ladle, till the greens are smooth.In another pan, heat the remaining ghee. Mix in garlic and cook for 2-3 minutes. Add minced ginger. Throw in green chillies and the remaining spices. Cook on low flame for 2-3 minutes.Add the saag mixture and mix well. Taste and adjust seasoning. Add a dollop of butter and serve with Makki ki Roti.