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5 from 2 votes

Sarson Ka Saag Recipe

Sarson Ka Saag is a seasonal North Indian dish made with winter greens. It is wholesome, easy to make and is served with makki ki roti for a gluten free meal.
Prep Time45 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: Indian
Servings: 4


For Sarson Ka Saag

  • 300 g Mustard Greens
  • 300 g Spinach Greens
  • 100 g bathua greens
  • 1 /2 cup chopped mooli (daikon)
  • ¼ cup makki atta (maize flour)
  • 1.5 tablespoon fresh ginger, roughly chopped
  • 4 scallion(spring onion), green & white stalks roughly chopped
  • 1 tablespoon ghee
  • ½ teaspoon salt
  • ½ teaspoon cumin seeds
  • 1 pinch hing (asafoetida)
  • 2 cup water

For Tempering

  • 5-6 tablespoon Mustard Oil
  • 1 teaspoon cumin seeds
  • 2 dried red chilies
  • 1 cup chopped red onion
  • 2 tablespoon chopped ginger
  • 5 garlic cloves, chopped
  • 3-4 thai bird green chilies, roughly chopped, adjust to taste
  • 1 large tomato, chopped
  • Butter, to finish


Cook the Saag

  • Wash the greens by soaking them in a large pot of water for 5 minutes. Drain and discard the water.Keep repeating until no dirt is visible and water runs clean. Drain, air dry for half an hour or so and proceed to next step. Or store them covered in the fridge until ready to use.
  • Pluck the mustard leaves from the stems. Peel the skin of stems and roughly chop them discarding very tough ones. Roughly tear the mustard and spinach leaves.
  • Add the greens to the pot along with all the ingredients listed under "For Sarson Ka Saag". Cover the pot with a lid.
  • Set the pot on stove and let cook for 25-35 minutes on low medium heat until the greens are cooked through. Alternatively, you can pressure cook the greens for 7-8 minutes and 3-4 whistles.
  • Using an immersion blender, blend the cooked greens to desired consistency. Proceed to tempering the saag.

Tempering the Saag

  • In a wide pan, warm up the mustard oil till lightly smoky.
  • Temper with cumin, dried chilies. Add the chopped onions next and fry them over medium heat until nicely browned.
  • Add the ginger, garlic and green chilies next and saute for a minute or so.
  • Add the tomatoes next and cook until they soften. Dont cook too much. Th tempering needs to be chunky.
  • Add the tempering to the cooked saag. Taste and adjust the salt. Also adjust the consistency as per liking.
  • Return the saag pot to stove, add butter and simmer for 10-12 minutes until its a dark shade of green. Serve.