Sarson ka saag

Winter is the best time to feast on seasonal delicacies that are not only delicious, but are also packed with multiple health benefits. The markets during winter are loaded with fresh seasonal greens like sarson, bathua, palak, ambadi, methi etc. The season definitely  calls for Punjabi winter special dish “Sarson ka saag”

This dish is prepared with fresh mustard leaves (sarson), bathua and spinach and is generally served with makai ki roti topped with unsalted white butter. Lets take a look at the recipe :


1 bunch sarson leaves (mustard leaves)
½ bunch palak leaves (Spinach)
½ bunch bathua leaves (Scientific name: Chenopodium / commonly known as pigweed)
1 tomato, chopped (tamatar)
1 onion , chopped (pyaaz)
3 to 4 green chillies (hari mirch )
1 tsp ginger-garlic paste (adrak lehsun paste)
1 tbsp maize flour (makai ka aatta)
1 tsp clarified butter (ghee) or oil
1 tsp cumin-coriander powder (dhaniya jeera powder) (optional)
1 tsp garam masala (optional)
Salt as per taste

For Tempering

1 tbsp clarified butter (ghee)
Few juliennes of ginger (adrak)
1 dry red chilly (sookhi laal mirch)
A pinch of asafoetida (hing)

sarso ka saag


  • Wash and clean sarson, palak and bathua leaves and chop them roughly.
  • Transfer the chopped greens to a pressure cooker.
  • Add the green chillies, water and cook it for 2 to 3 whistles.
  • After the steam escapes fully, open the pressure cooker.
  • Drain the cooked leaves and blend to a coarse puree.
  • Keep this aside.
  • Heat ghee or oil in a pan. 
  • Add chopped onion and saute till it becomes soft.
  • Add the chopped tomato, ginger-garlic paste and cook till it turns soft. 
  • Add the saag puree, cumin-coriander powder, garam masala, salt, maize flour and mix well.
  • Let it cook for a 5 to 8 minutes on  slow flame.
  • In the meantime, heat 1 tbsp ghee in a small pan.
  • Add hing, ginger juliennes and dry red chilly. 
  • Pour this tempering into the sarson ka saag.
  • Serve hot with makai ki roti.