sarson ka saag

Jump to Recipe

Sarson ka saag recipe with step by step photos – One of the Indian recipe that is a labor of love, time and patience. Sarson is the hindi/Punjabi word for Mustard and Saag means Greens.

sarson da saag, sarson ka saag

Saag is a Punjabi term which means greens. so the english translations is mustard greens. So you will have Palak saag Or bathua saag or Chane ka saag and so on.

There is No shortcut method in making sarson ka saag. sorting the greens, washing them, chopping and then cooking them… Blending them and again cooking them is a time-intensive method.

And in today’s world of curry in a hurry, if you really want to savor the taste of an authentic sarson ka saag, then you do have to invest some time in preparing it.

The sarson ka saag recipe is very easy, it is just the preparation and the method that takes time. Usually, I clean the greens one day before and keep them in the fridge in an airtight containers. So half of the work is over. The next day then, it is easy to prepare the saag.

At home, we generally use 5 green leafy vegetables to make the saag. they are mustard, bathua (also known as chenopodium in english), spinach, radish and fenugreek. In the pic below all the greens can be seen except for fenugreek.

mustard, bathua (also known as chenopodium in english), spinach, radish and fenugreek

The flavor and taste in the saag, Comes predominantly from mustard greens. The saag has bitter and pungent notes of the mustard which are subdued by the presence of bathua and radish.

After all the cooking and simmering what you get in the end is a creamy, green saag bursting with mellowness & flavors from all the greens. A bowl full of antioxidants and health.

Winter is the time when the mustard and Bathua are available in India. Hence during this season, sarson ka saag is always made in the homes and hearths of north India, especially in Punjab from where this traditional recipe comes from.

The sarson ka saag topped with homemade butter and served with Makki ki roti (flat breads from maize flour) is not only comforting but also warms up the palate as well as the body. This is a winter meal you see. So that extra topping of butter is alright. Also the saag is served with an accompaniment of sliced or chopped onions and some green chilies.

sarson ka saag recipe

I always make sarson ka saag in bulk and keep in the fridge. When I need to serve, I temper the saag and then serve it.

From what I have observed is that the taste of the saag improves in a day and as it ages. Mine usually does not last for more than 4-5 days. you can also freeze the saag. Before tempering, thaw the saag.

The recipe I present here is the traditional way we make saag at home. the proportion of bathua to spinach to mustard that we use is 1:1:2. Eg if you are using 1 whole bunch of mustard leaves then use 1/2 bunch of bathua and spinach in approximation. Or for 1 kg of mustard leaves, use 1/2 kg of bathua leaves and spinach.

The other two greens, ie. Radish and fenugreek are also added by the Indian method of Andaz meaning estimation. fenugreek is optional though.

This sarson ka saag recipe works well for 8-9 serving portions and can be easily halved or doubled.

How to make sarson ka saag

1: chop and clean all the greens. Chop off the lower end of the mustard seems just a few centimeters from the base. The mustard stems can be tough. In this case you can discard the stems or keep them. If you keep them, then they have to be cooked really well so that they become soft. Luckily, I had tender stems in the mustard bunch. All the greens, sorted and nicely laid on the table… All going in the fridge for the saag to be made the next day.

greens for sarson ka saag

2: washing the greens. This is the tough part. You have to really wash the greens, especially the mustard greens well to get rid of the mud or soil clinging to the stems. I did this task in batches.

washing greens for sarson ka saag

3: add the washed greens in the pressure cooker.

adding greens in pressure cooker for sarson ka saag recipe

4: then add other veggies – radish, onion, tomatoes, ginger and garlic.

adding veggies for sarson ka saag

5: now adding some spice & salt – green chilies, red chili powder, asafoetida & salt. The saag is midly spiced and yet tastes so good.

adding green chilies, red chili powder, asafoetida & salt

6: Pour water.

adding water

7: Cover and pressure cook for 6-7 minutes or more till the greens become soft. You can also cook in a pan. Cover and let the greens cook till they become soft.

pressure cook for 6-7 minutes or more till the greens become soft

8: Now let the pressure settle in the cooker. When you open the lid, you will see the greens, onions, tomatoes etc all have cooked well. Let the green mixture warm or cool at the room temperature.

Let the green mixture warm or cool at the room temperature.

9: Then in a blender take some of the greens.

in a blender take some of the greens

10: Add maize flour. The maize flour helps in making the saag smooth as well as thickening it and does impart its flavor to the saag.

Add maize flour to greens mixture

11: Blend till smooth. I usually make a smooth puree. Some folks like a coarse texture. So you decide how you want your saag. I blended in batches. You can also use a hand blender for the same and blend in the cooker itself. If doing this then chop the greens before you pressure cook them. It is easier to blend with a hand blender then. The traditional way is to use a Madani (the Indian hand blender) to blend the greens.

Blend the greens mixture till smooth

12:  now pour the greens puree in a pan. I used the pressure cooker as while simmering the saag, it bubbles and splutters. So be careful and use a deep pan.

adding greens puree in a pan

13: simmer and simmer for a good 25-30 minutes. Stir occasionally so that the saag does not stick to the bottom of the pan. Check the seasoning and add more salt if required. once cooled, the saag can be kept in an airtight container in the fridge.

simmer the greens puree while stirring occasionally

Tempering for sarson da saag

14: so now after this comes the final touch… The saag is not ready to be served yet. We have to temper the saag. We always temper the saag with onions, but you can temper with some ginger, green chilies and tomatoes too along with the onions. Heat oil or ghee and add chopped onions. The amount of oil/ghee and onions to be added depends on the portions of saag you will be serving. So for 3 servings, 1 to 2 tbsp oil with 1 medium sized onion is alright.

making Tempering For Sarson Da Saag

15: Lightly brown the onions.

lightly brown the onions in a pan

16: Add the cooked sarson ka saag. Simmer.

Add the cooked sarson ka saag to onions

17:  Serve the hot sarson ka saag saag straight away with makki di roti. The best is to serve with makki di roti. Nothing beats this combination. But you can also serve sarson ka saag with parathas and steamed rice.

sarson ka saag
Few more curry recipes

  • Aloo palak – potatoes in a smooth spinach sauce.
  • Palak corn – a mild and lightly spiced curry made with spinach and sweet corn.
  • Dum aloo – easy and tasty restaurant style dum aloo recipe (potato curry)
  • Mix vegetable – tasty recipe of mix vegetables made in North Indian Punjabi style.


If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

sarson ka saag recipe

Sarson ka Saag (Authentic Punjabi Style)

4.9 from 49 votes
The combo of sarson ka saag topped with butter and served with makki ki roti taste too good and is a winter staple in north India.
Prep Time 2 hrs
Cook Time 2 hrs
Total Time 4 hrs

Cuisine North Indian
Course: Main Course

Servings 7 to 8


for sarson ka saag

  • 1 bunch mustard leaves (sarson)
  • ½ bunch bathua leaves (chenopodium)
  • ½ bunch spinach leaves
  • 1 cup chopped tender radish leaves (mooli ke patte)
  • 2 to 3 inches white radish root
  • 1 cup fenugreek leaves, chopped
  • 2 medium sized onions, chopped
  • 3 medium sized tomatoes, chopped
  • 2 inch ginger, chopped
  • 2 green chilies, chopped
  • 7 to 8 garlic, chopped
  • ½ teaspoon red chili powder
  • 1 to 2 pinch asafoetida or ¼ teaspoon asafoetida powder (hing)
  • 2 to 3 cups water
  • 2 tablespoon maize flour
  • salt as required

tempering for 3 servings

  • 1 medium sized onion, finely chopped
  • 1 to 2 tablespoon oil
  • 3 bowls of cooked saag


making sarson ka saag

  • Firstly clean and chop all the greens. then wash the greens well.
  • In a pressure cooker or pan add all the ingredients listed under saag except for maize flour.
  • Cover the pressure cook and cook for 6-7 minutes or more.
  • If cooking in a pan, then cover and let the greens cook till done. Do check occasionally.
  • Pour the greens along with the stock and maize flour in a blender. blend till smooth.
  • In another pan, pour the pureed greens.
  • Simmer for a good 25-30 minutes.

tempering for sarson ka saag

  • In another small pan, heat oil or ghee
  • Add the chopped onions and fry them till light brown.
  • Add the prepared saag. Stir and simmer for a couple of minutes.
  • Stir ocaasionally.
  • Serve sarson ka saag hot with some chopped onions, whole green chilies and a dollop of butter on the saag with makki di roti

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @dassanasvegrecipes and tag #dassanasvegrecipes!

Share This Recipe:


Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.


  1. 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.

  2. I like your receipe. First time I made Sarso the saag was very yummy.
    God bless you.

  3. With your recipe nothing is impossible to make. Thank you for being there for us.5 stars

See More Comments