Fresh Sarson Ka Saag / Mustard Leaves Bunch

Fresh Sarson Ka Saag / Mustard Leaves Bunch is a traditional Indian leafy vegetable widely used in Punjabi and North Indian cooking. Also known as mustard leaves, mustard greens, sarson leaves or fresh saag, these vibrant green leaves are best known as the main ingredient used to make classic Punjabi Sarson Ka Saag.

Fresh mustard leaves have a naturally earthy, slightly peppery and mildly bitter flavour. When slowly cooked with ginger, garlic, green chillies, onions, spices and ghee, the leaves develop a rich and comforting taste. Traditional sarson da saag is commonly served with makki di roti, butter or ghee, onions, pickle and jaggery.

Mustard greens can also be cooked with palak, bathua or other leafy vegetables to prepare mixed saag. They are suitable for curries, dals, soups, stews, stir-fries and simple vegetable side dishes.

This fresh bunch is ideal for customers looking to buy sarson ka saag, mustard leaves, mustard greens or fresh Indian leafy vegetables online in the UK. Order Fresh Sarson Ka Saag / Mustard Leaves Bunch from Pick N Save UK with your fresh vegetables and Indian grocery shopping.

Key Product Features

• Fresh Sarson Ka Saag / Mustard Leaves Bunch 
• Authentic mustard greens for traditional Punjabi saag 
• Also known as mustard leaves, sarson leaves and fresh saag 
• Naturally earthy, peppery and slightly bitter flavour 
• Ideal for sarson da saag, mixed saag, curries and dals 
• Can be cooked with palak, bathua, ginger, garlic and spices 
• Suitable for Punjabi, North Indian, Pakistani and Asian recipes 
• Available to order with fresh Indian vegetables from Pick N Save UK

Product Details

Product Name: Fresh Sarson Ka Saag / Mustard Leaves 
Pack Size: 1 Bunch 
Product Type: Fresh Leafy Vegetable 
Category: Fresh Vegetables / Indian Leafy Greens 
Also Known As: Sarson Leaves, Mustard Leaves, Mustard Greens, Fresh Saag, Sarson Da Saag 
Taste: Earthy, peppery and mildly bitter 
Texture: Tender leaves and stems when properly cooked 
Cuisine: Punjabi, North Indian, Indian, Pakistani and Asian 
Uses: Sarson ka saag, mixed saag, curries, dals, soups, stews and stir-fries 
Storage: Keep refrigerated and use as soon as possible for the best quality. Wash thoroughly before cooking.

Preparation and Cooking Ideas

Wash the mustard leaves thoroughly to remove any soil. Remove damaged or very tough stems, then roughly chop the leaves before cooking.

For traditional Punjabi sarson ka saag, slowly cook the mustard leaves with palak or bathua, ginger, garlic, green chillies and spices. Blend or mash to the preferred texture, then finish with a tempering of ghee, garlic and onions.

Serve with:

• Makki di roti 
• Butter or desi ghee 
• Fresh onions 
• Green chillies 
• Indian pickle 
• Jaggery

Mustard leaves can also be sautéed with garlic and chilli, added to lentils, or used in mixed-green curries, soups and stews.