Punjabi Sarson Ka Saag Recipe (Step-by-step recipe + video)

by Rachna
sarson ka saag
Punjabi sarson ka saag

Sarson ka saag or mustard greens is among my favourite winter recipes. It is sometimes difficult to source this green in Bangalore, but I am able to get it in some shops. I normally make it with bathua (chenopodium greens) and palak (spinach greens).

Serve sarson ka saag hot with makki ki rotis (rotis of maize flour) smeared liberally with ghee, and you are in seventh heaven. This recipe requires time and patience to make especially the cleaning and washing the greens. But the saving grace is that you can make it in large quantities. It does taste better the next day. You may also freeze some of it and have it later.

Every person has a different way of cooking this Punjabi sarson ka saag. But one proportion that I have seen across the board is 2 parts of mustard greens and 2 parts of bathua and 1 part spinach. I also put one cupful of methi (fenugreek) and other greens like radish greens if they are on hand.

sarson ka saag

Punjabi sarson ka saag recipe

Rachna Parmar
This delicious Punjabi sarson ka saag recipe is a tasty winter treat. It is homely and complete comfort food. Serve it with hot makki ki rotis for foodie heaven.
5 from 2 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course | Curry
Cuisine Indian, North Indian | Uttar Pradesh | Punjabi
Servings 8 servews
Calories 86 kcal
servews

Ingredients
  

  • 2 bunches mustard greens
  • 1 bunch bathua greens (chenopodium leaves)
  • 1 bunch bunch spinach leaves
  • 1 cupful methi and other greens
  • 1 big radish
  • 2 large tomatoes
  • 1 large onion
  • 1 inch piece ginger
  • 10-12 cloves garlic
  • 2-3 green chillies
  • 1 tbsp. maize flour
  • Salt to taste
  • For the seasoning tadka
  • 2 tbsp. ghee
  • 1 tsp. cumin seeds
  • 1 small onion chopped
  • 2-3 green chillies minced
  • 1 inch piece ginger finely chopped
  • 1/2 tsp. asafoetida
  • 2-3 cloves garlic minced

Instructions
 

  • Clean the greens and wash them well.
  • Chop them and keep aside.
  • Now take the greens in a pressure cooker. Add chopped tomatoes, onions, green chillies, radish, ginger and garlic with maize flour and salt.
  • Add some water and close the cooker.
  • Cook for 3 whistles and let it cool down.
  • Now coarsely mash the greens in a blender. Taste and adjust seasoning.
  • Cook on low heat for 15-20 minutes to intensify taste.
  • Before serving, temper with ghee, cumin seeds, asafoetida, onion, chillies and ginger.

Notes

The saag should be thick and creamy, not runny.
Maize flour is added to add creaminess to the saag.
It does taste better as it sits for a few hours.
Serve with hot makki ki roti. Tastes best with it.
Put some ghee/butter on top when you serve.

Nutrition

Nutrition Facts
Punjabi sarson ka saag recipe
Amount Per Serving
Calories 86 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 85mg4%
Potassium 477mg14%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 3g6%
Vitamin A 4279IU86%
Vitamin C 30mg36%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Step-by-step Pictures

sarson ka saag

Carefully clean all the greens. Leave out any hard stalks. Now wash them well ensuring that all mud and grime is completely washed off. This process takes quite some time but is unavoidable. Now chop all the greens and put them in a pressure cooker. Put in the chopped radish, tomatoes, onion, garlic, ginger and green chillies. Put in one cup of water and some salt and maize flour let it cook in the cooker for three whistles.

sarson ka saag

Allow it to cool down naturally. Now blend all the ingredients together to form a green puree. I prefer to not blend it very fine but go by what you like. Now put it back on fire and cook it on low heat for about 15-20 minutes. Taste and adjust seasoning. This saag is normally of a thicker consistency. Don’t make it runny. Before serving, season it with all the seasoning ingredients. Serve hot with makki ki roti made with maize flour. This is a perfect winter meal that is bursting with taste and nutrition and also is hearty and warming. Enjoy it.

Watch this video recipe of sarson ka saag

You may also like these winter recipes on Rachna cooks.

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26 comments

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26 comments

anitadesai70 -

Mmmmm! Mouth watering! Here in Hyd we get very small bundles of sarson saag, unlike Delhi where we get huge bundles. Likewise for other greens, spinach, methi etc come in small bundles. Am sure you family enjoyed this meal 🙂

Reply
Rachna -

Yes, I have seen the tiny bunches that you get in Hyderabad. I guess one bunch here would be equal to about 10 of yours. Yes, we loved it. I got some more of it today. 🙂

Reply
B k chowla -

Just the ideal season for Saag

Reply
Rachna -

Yes, it is!

Reply
Bikramjit -

Gandlan Da Saag Vadi Bebe Ne Banaya Hove..
Koonde Vich ragre Masale Da Sawaad Hove…
Apna Punjab Hove…
Apna Punjab……….Apna Punjab…..

Saron De Saag Vich Main Gheo Hi Gheo Pai Jaavan..
Makki Diyan Rotiaan Nu Bina Gine Khai Jaavan..

Khoo Te Jaa K Ganne Choopan Oye Ghar Da Kamaad Hove…

Apna Punjab Hove

My friends are sending so many pics everyday now making me jealous…
And now you tooo

Reply
Rachna -

hehehe Sarson ka saag is delicious. Do you get to eat it there?

Reply
Bikramjit -

Yeah we get the tinned one..I have never made it.

But every Sunday in gurdwara it’s made and Makki di roti too

Reply
Rachna -

Nothing tastes better than gurudwara food except for mom’s food. Chalo you at least get to savor that.

Reply
Ravish Mani -

Makke di roti sarso da saag wah ki swaad……
Looks yummy 🙂

Reply
Rachna -

Thanks! It is the best, I must admit.

Reply
Saru Singhal -

I will add radish next time I cook. Picture is so tempting, bus ghar ki yaad aa gaye.

Reply
Rachna -

I am making another batch tomorrow. Radish makes it creamier. It is really yummy. The kids just go in raptures. 🙂

Reply
Kalpanaa -

Lovely. Now when is the recipe for Makki ki roti coming?

Reply
Rachna -

Good point. Will put it up today. 🙂

Reply
Rajat Gaur -

Pics are mouth watering! Definitely one of the best foods to eat in winters.

Reply
Rachna -

Thanks! It was yummy in taste too.

Reply
harman singh -

hi
Rachna …
the saag recipe you have given is good its different (never heard of this and you made it so simple jus in two whistles))from traditional saag from punjab being a sikh myself we cook once a month..
usually it takes 2 hrs to cook on low low flame and tempering it with onions garlic ginger n chillies makes it more flavorful … its tempering and only tempering that makes a SAAG
“I will try your saag reciepe too” 🙂
thanks for sharing

Reply
Rachna -

Hi Hsrman, I know. This is much simpler. Instead of putting all those in the tempering, I put them along with the saag and pressure cooked them to make it faster. 🙂 Try it and let me know.

Reply
shreya -

Yummy, one of my favorite dish is sarson ka saag. Just loved the dish like anything but to be true I never tried making it by myself. This time will surely do as per your recipe. Thank u for the share. Will share the feedback with u as well.

Reply
Rachna -

Thank you, Anusia. I look forward to your feedback.

Reply
kalaravi16 -

Ahh….pressure cooking, radish and methi leaves are something I must add. Actually don’t get sarson here in Mumbai too often. And bathua…I have to find out. I make just palak saag and everyone loves it! And you are right, it does taste better the next day!

Reply
Rachna -

Oh, you get sarson in Mumbai, you will need to go to a sabzi mandi. It really is yummy and pressure cooking reduces the toil.

Reply
Soumya Prasad -

Will definitely try this too 🙂

Reply
Obsessivemom -

I had no clue one needed to add radish and besan. Will try it now. There are a lot of ingredients but the process seems to be doable.

Reply
Rachna -

Try this recipe. You will enjoy it. And it is makki ka aata not besan. 🙂 That makes the curry creamier.

Reply
Eat Seasonal, Eat Local - Obsessivemom -

[…] no cook but prompted by Rachna’s recipe I tried sarson ka saag. It turned out really easy to make once I got all the ingredients together […]

Reply

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