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150 Comments

  1. I get fresh mustard and radish leaves from my neighbors garden plot. This is the perfect recipe and a big hit every time I make it.5 stars

    1. That’s wonderful to hear. Fresh mustard and radish leaves straight from the garden must make the saag even more flavorful. So glad the recipe is a hit every time.

  2. I always come back to this recipe, annually. Thank you for sharing this, makes cooking sarso saag easier.5 stars

  3. This was my first time making it and the dish came out amazing. For tempering, I used garlic instead of onions and it was super super tasty.

    Thank you for a wonderful recipe and clear steps!5 stars

  4. Haha difficulty level should read…difficult but worth all the effort.

    Turned out very yummy. Only change I did was sautéed the ingredients before adding the greens, remaining as on recipe.5 stars

  5. I have been making this recipe for almost a year and my whole family goes crazy for it! I added more garlic and ginger for extra zing and cheated by adding more butter and paneer before serving. Thank you so much!

  6. Thank you for this. I got all ingredients except bathua. But I shall try and follow your directions.5 stars

  7. Pressure cooking will destroy all the good nutrients of the greens. Can it be made by blanching and blending the greens just like we do for palak paneer?

    1. The mustard leaves and stems need to cook very well. Only blanching can give a raw taste. So instead of pressure cooking, I would suggest to cook the greens and stems in a pan or pot till they are tender.

  8. You are a star!! anything that I cook in veg you are my ‘go to’ for it. Thank you for the extensive range and hats off to you for it!!

  9. Dear Dassana !!

    I tried out this recipe … was a huge success !!

    Thanks for sharing your awesome recipe .,, !!

    Appreciate your food ethos and your thoughts that you put forth on each of your recipie blogs …. simple style of cooking , fuss free , easily available ingredients ,… right from the kitchen cupboard , your originality , suggestions for possible omissions , replacing with substitutes , clarity with pics and explanations , step by step etc… a great teacher !!

    Thanks and regards
    Varsha Chand5 stars

    1. they are not the same thing. maize flour is makki ka atta whereas corn daliya is coarsely ground corn. but you can grind some daliya in a small mixer and grinder and add the ground flour to the saag.

  10. Hi Dasanna,

    I love all your recipes. Do you have any ideas for cooking veggies like broccoli, kale, Swiss chard using Indian spices?

    Thanks

    1. thanks deepa. i have only cooked kale and broccoli. never used swiss chard as we do not get it here. kale can be used similar to spinach or drumstick leaves in recipes. so any recipe that you make with spinach or drumstick leaves, you can make the same with kale. for broccoli use it like cauliflower. i always blanch broccoli and use. you can make patties, stir fry, parathas, sabzis easily with broccoli.

  11. Dear Dassana, Made this recipe today and it turned out delicious. I had been wanting to make it since such a long time. I don’t know how I forgot to check your site. It turned out so yum I will be making this again and again.5 stars

  12. Hi

    I have been following your blog for some time now and have used a few recipes. They are all so appropriately written and explained! Love the details 🙂

    Quick question – can I make this saag without spinach and bathua?

  13. Can you find Chenopodium in America (I live in Tennessee). if so what should I look for in the supermarket or Farmer’s market. If it is not available what is a good substitute?

  14. Thank u so much dear for sharing this finger licking recipe….. I could not believe that I have made this n that’s also in my first attempt…. My family loved it….Always follow ur site… The way u explain the cooking method is just great…. Thnx again5 stars

  15. Love the detailed instructions. I just moved to the US and have just started cooking for the first time in 30 years. Your blog is a big help and thank you for that. I have a couple of quick questions regarding this recipe:
    1. Can I just use spinach instead of the other greens you have mentioned? It’s hard to find most of the mentioned greens here.
    2. Is there a substitute for maize flour I can use? Like besan or maida or wheat flour? I don’t use maize flour for anything else so I don’t know I should buy entire bag (only 1 kg bags available) of maize flour.

    1. thanks chan.
      1. if you use spinach only, then it will be palak saag. you can use spinach only, but then scale down the recipe to half or one fourth.
      2. you can use besan or rice flour. i have used besan and rice flour in thickening gravies. never tried whole wheat flour. if you want, you can even lightly roast the besan and then add.

  16. Just ate saag today and we are walking around in the house like morons because everyone over ate and can’t go to bed with a tummy that’s ready to burst??and it’s almost midnight.Thanks a ton dear,god bless u.5 stars

    1. i can relate to you simone. thanks for your kind wishes. you can have a generous pinch of asafoetida (hing) dissolved in some warm water or some fennel seeds or cumin seeds, to be chewed directly.

  17. Hi dear,
    Thank u for all the amazing recipes.I always follow your recipes whenever I want to cook an Indian dish that I have not tried ever before and everyone simply loves them.??I really appreciate all the hard work u put in and make sure that u cover even the minutest details.Thank u for making me into a master chef?.5 stars

  18. Hi dear…
    This saag was awesome… I follow this site always. These recipes are superb… Great going good luck and thanks a lot for sharing.4 stars

  19. Hello there! Thank you so much for this recipe. 🙂
    I made sarson ka saag using your recipe, yesterday, and it turned out delicious!

  20. Awesome recipe. First time tried it and turned out to be great. Avid follower of your blog. Love the detailing, accompanying pictures and simple recipes. Keep it up pls!5 stars

  21. thanks for sharing the wonderful recipe. I make this every winter, i suggest try adding sua (dil leaves) to it in the half proportion of spinach. It gives a wonderful flavour to saag. I learned this from my grandmother. Thought of sharing with you.

    Regards
    Seema

  22. This was so good, my mom actually cried and said she was proud of me. Although I am of Indian decent, I barely ever cooked Indian food until I found your blog. My grandma said thank god for the internet that my granddaughter is finally learning to cook sabzi. – Ha ha, Thanks! Love this recipe and your website.5 stars

  23. Hi I have been cooking punjabi food for the past 18 years including sarson ka saag but I really liked your receipe it is similar to my receipe but with a twist you added the seasoning and tadka material while boiling that is sure to enhance the taste

    1. thanks shamli for your positive feedback. tadka added to any dish towards the end enhances the taste. felt good to read a positive comment from a seasoned punjabi cook.

  24. Hi… From the second i saw this recipe i like to try it… I searched in all stores and got all the greens except bathua leaves, can this be done without that or its compulsory?

      1. Hi,,,, At-last i tried this and came out very very awesome, my husband loved it.
        Thank you for the recipe

  25. I have always heard about this recipe, but never tried it. I want to prepare this recipe.

    But can I make this recipe by using only sarson leaves & palak.

    If yes then can you give me the measurement by cups (i.e sarson leaves & palak leaves chopped & measured in cups)

    1. shalini, for 2 cups of mustard use one cup of spinach. the ratio is 2:1 for mustard and spinach respectively. you can increase or decrease the ratio proportionately.

  26. Thanks for the awesome recipe. This dish is sooo easy to make in a pressure cooker. And it came out yummy. I received compliments from all. Thanks for your step by step instructions which ensured that I did not goof up anywhere!5 stars

  27. thanks for the recipe. You are definitely correct in that it takes a long time to prepare this dish. I enjoyed making it and eating it with a lot of help from my husband . I followed your recipe almost to the extreme. the only difference was i cooked it in a saucepan rather than a pressure cooker – i have never used a pressure cooker. I had bought all the different bhajis yesterday when i went shopping without even thinking what i was going to do with them. i ate the saag with makki ki rotis – your recipe too. will definitely look out for more delicious recipes from you.5 stars

    1. welcome mina. glad to know this. you can make in a sauce pan also. i use pressure cooker as it is faster to cook and save gas. makki do roti with sarson da saag is an awesome combination.

  28. Being a novice, i had never thought i’d be able to cook saag ever in my life…that too so yummy.
    Your recipies are simply the best and so easy to follow.

    Thanks for this one…it was a treat and everyone loved it.

  29. It was really very yummy!!!!!
    tried your many recipies …. All are awesome!!!!
    Please let me know the recipe for BAJRA ki Khichdi…..5 stars

  30. Thank u so much Dassana for sharing such lovely recipe of sarson ka saag….this is the first ever best recipe of saag on Google…I really appreciate ur hard work of preparing and clicking pics….well done.5 stars

  31. I like your recipe. I did without onion and garlic it was good. I am non eater of onion and garlic. If you find any recipe without onion and garlic please let me know

  32. I looked various websites but your process, method n pics made it really interesting.

    Thanks

  33. hi iam a south indian recently settled in delhi. i always wanted to make this saag recipe but reluctant because i. keep up the good work. dont know the proper method. then i saw your post,tried it. wow it came out excellent.thanks for the step by step recipe5 stars

  34. U can make it directly by steaming sarsoon tomatoes green chillies then tempering mustard oil garlic making it dry it also tastes good5 stars

  35. Hi Dassana Thanks for the lovely recipe. the pics look really good.
    This recipe looks very delicious and authentic
    Just wanted to ask can i boil the greens and vegies and keep it in fridge for a couple of days and then grind and cook it on the day we want to eat? Also one of my north indian friend once suggested to add brocolli as well in the vegies? what do u think?

    Thanks heaps for always replying. Really appreciate it!

    1. usually we grind and keep in the fridge. i am not sure how the boiled veggies will be and how long they will stay good. i don’t add broccoli. but you can add. it is more like a variation to a recipe.

  36. We enjoy Indian food and I often go to your website whe looking for a special recipe. Your instructions are clear and we have never been disappointed with the results.

    I have a question you may be able to answer. I have tried to find my answer by cruising the internet with no results.

    I sent my husband out to our local Middle Eastern food for pita bread. He came home with this lovely, paper thin bread called sag. The sheets of bread were rectangles about 12inches by 8inches folded as one would fold a sheet of paper.

    It may not be Indian, but I can find no information on how to use it. Any suggestions? Thank you.

    1. thanks evelyn. the bread is actually saj. it is a middle eastern bread. they are cooked like the way we cook roomali roti (thin handkerchief like round breads) in india. if you type saj bread on google, you will get its recipe.

  37. Sari umar sanu Sarson da saag yad rahega.
    Mai Kiran Kapoor de nal khaya si.
    I am fond of Sarson da saag since I had it with our relative as mentioned above, now we too make the same at home, we live in Vadodara Gujarat here mustard seeds are of bitter “Rai” kindly tell me if to drain out the water after boiling the sarson leaves as water is bitter? Please tell us or give a tip on this as we drain out the water after boiling the Sarso,palak& bhathu leaves are doing correct?

    1. virendra, when i make saron ka saag then the mustard leaves are not bitter here. so i checked with my mil. she says her mil used to remove the water as the sarson used to be bitter. but then you lose nutrients. my mil suggest to reduce the quantity of sarson and increase the quantity of palak and bathua and with this method she does not throw the water and sarson ka saag is not bitter.

  38. Hi Dassana,

    I first came upon your website searching for the saag recipe. Now any recipes i need i first search yours. In fact your website is permanently open on my laptop!! The saag came out really well and was very useful for me as a long term option 🙂 (what with cooking with a 7 month baby in my hands). How long can the saag be safe for storage in the fridge?

    Thanks,
    Lavanya.

    1. hi lavanya
      thanks for this positive feedback.
      you can safely use saag for 3-4 days, if kept in fridge.
      after 4th day, just taste the saag whether it is good or not.
      i have heard many people freeze the saag and use it for a longer period… but personally i have never tried this method.
      last time, my saag which was kept in the fridge got slightly spoiled on 5th or 6th day.
      i hope it helps.
      dassana

  39. I was looking for authentic punjabi Sarson ka saag and I got it. Today I made Sarson ka Saag. It’s become yummy and tasty. My mother and sisters also like this very much. Thank you Dassana Amit. For tempering I used dry red chilly also.

  40. She is awesome. I failed in making modaks following her recipe during ganesh chaturthi. but that was my fault. whenever i need a veg recipe i look up her blog. so thank you very much. i would like to know the use of traditional cookware in making food.i mean the better way of storing foods to cooking them in vessels pots etc..

    1. thanks uma. i don’t know how i missed your comment for so long. there a lot of traditional cookwares available in south india like kerala, karanataka etc. though i use modern cookware, i also have clay and stone pots for cooking. again even iron kadhai is good as when you cook in it, some iron gets into the food. for storing after the bharni used for pickles, salt etc, next best is glass. steel jars are also good for storing.

  41. I love your website!! your presentation n photographs are so good, a newbie like me can feel the clarity and the possibility of all that effort coming out right.5 stars

    1. instead of maize flour you can also use gram flour or besan. maize flour helps in thickening the saag and also tones down the bitter pungent taste of the mustard leaves. its better to add the flour.

  42. OMG this was delicious! I found this recipe this morning and made it in about less than two hours. Came out really yummy. I did not have all the greens still the saag was superb!
    Thanks for the recipe.5 stars

  43. Looks great..
    I use mustard leaves, spinach, bathu, red chillies and spring onion under the list of saag…
    and tardka lega with plenty of chopped garlic, ginger, onion and bit of mustard seeds. It taste superb.

  44. Dassana
    now where did you manage to get the above two greens I mean the mustard , the bathua and the garlic chives is the second one same what is usually refered to in marathi as chandan batua. nice pictures again

  45. Your instructions for cooking this saag dish are very easy to follow…………I am going to make it for myself and my sisters, as since our mother passed away, non of us have an idea as to how to replicate our dear mums dish!!! Thank-you and thank-you again!!!

    1. hi chandra, your comment brought tears to my eyes. i feel so touched & humbled as well. saag is easy to make, but a lengthy process. you will be able to cook a delicious saag for yourself and your sisters. hugs 🙂

  46. Lovely step by step tutorial Dassana! Very helpful for south indians like me 🙂
    Here in Karnataka we make a curry similar to dish called ‘Massoppu’ which is variety of greens cooked with lentils, mashed and seasoned. It’s so lite and flavorful.

  47. Thanks for this… I dont get mustard or bathua…can i try it with methi palak and mooli ? how will that be ?

    1. you can make saag with methi, palak and mooli. just keep the proportion of methi and mooli less in the saag. methi can make the saag bitter. for 1 bunch of spinach, i would suggest 1 cup of methi leaves and a small piece of radish along with 1/2 cup of chopped radish leaves.

  48. In most American restaurants, the classic dish is saag paneer–and as a result I never thought I liked saag. I just don’t care for it with paneer. I now know it is one of my favorites! Usually with poultry or meat, but I like chickpeas ok as well. And I love mustard greens. Looks fantastic.

  49. I wish I could find all those leafy vegetables over here…Can you give me substitute for bathua leaves and sarson leaves…..very tempting to make it 🙂

    1. there is no substitute for bathua or sarson leaves. but saag can also be made from spinach and methi. so you can try making this way.

  50. super… lovely step by step for the recipe… i hve never tried my hands at this… must surely make it some day… will let u know when i do make it.. lovely!

    1. sure and thanks for those words. do make the saag with makki di roti. it is an awesome combination and one that should be had at least once.

  51. Healthy and delicious saag..Love it..Everytime I visit here I find something new…Never tried my hands on bathua leaves..Totally new to me..