sarson ka saag

Sarson ka saag/ Mustard greens recipe

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 servews


  • 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


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

Recipe 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.