Sarson Ka Saag

A dish prepared from pureed greens finished with an aromatic tempering of garlic and ginger. Sarson ka Saag is a North Indian winter bliss packed with health benefits and goodness of mustard and spinach leaves. It makes a heavenly delicious combination with makki ki roti (bread made of maize flour).

Time: 45 minutes


Serves: 4

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  1. 500 grams mustard leaves (sarson)
  2. 250 grams spinach leaves (palak)
  3. 2 tablespoons finely chopped ginger
  4. 11/2 tablespoon finely chopped garlic
  5. 1 tablespoon finely chopped green chillies
  6. 2 tablespoons maize flour ( makki ka atta)
  7. 2 tablespoons ghee
  8. Salt to taste


  1. Wash the mustard and spinach leaves properly.
  2. Peel the stalks of mustard leaves and chop them along with the leaves.
  3. Combine the mustard leaves, spinach, 1 tablespoon chopped ginger, 1 tablespoon chopped garlic, 1/2 tablespoon chopped green chillies, salt and 2 cups of water in a pressure cooker. Pressure cook on high for 4 whistles. Let the steam escape before opening the lid of the pressure cooker.
  4. Blend the cooked greens using an electric hand blender.
  5. Add the maize flour (makki ka atta) to the blended greens/saag. Let the saag simmer on medium heat for 10-15 minutes.
  6. Heat ghee in a pan and add 1 tablespoon chopped ginger, 1/2 tablespoon chopped garlic and 1/2 tablespoon chopped green chillies. Saute till they turn golden brown. Add this tempering to the saag. Mix well.
  7. Serve hot with makki ki roti.

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