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sarson ka saag in a ceramic bowl
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5 from 1 vote

Sarson Ka Saag

Sarson ka saag is an authentic Punjabi winter special with mustard greens as main ingredient. Along with mustard greens, few more select varieties of greens like spinach, chenopodium (bathua), radish greens etc. The ultimate comfort food for winter, also very healthy, this Pumjabi sarsaon da saag is super easy to make. Served with makki roti (flatbread with maize flour), white butter and loads raw onions, it is one of a kind meal, truly irresistible.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Indian, punjabi
Keyword: saag recipe, sarson da saag, sarson ka saag
Servings: 3
Calories: 150kcal
Author: Harini


For saag recipe

  • 250 grams mustard greens
  • 250 grams mixed greens spinach, radish greens, turnip greens, kale, collard greens, moringa
  • 1 small radish or turnip or carrot
  • 1 big onion
  • 1 big tomato
  • 2 green chilies
  • 2 tablespoons maize flour

For tempering

  • 2 tablespoons oil or ghee
  • 1/2 cup finely chopped onions
  • 4 garlic cloves peeled and minced
  • 1/2 cup fenugreek or methi leaves rinsed and chopped if leavs are larger,
  • 1/4 teaspoon asafoetida hing


How to make saag recipe

  • Pick, rinse and clean the greens thoroughly as mentioned above. Chop them roughly. lso cube the tomato onions, peel and cut the radish
  • Add the chopped greens and vegetables to a pressure cooker. Add 2 cups water and stir. Cover the pressure cooker.
  • Cook for up to 4-6 whistles in medium flame if you are using a traditional pressure cooker. For instant pot as I did here, cook for 6 minutes in pressure cooker mode and let pressure release on it own.
  • To cook on stove top, just use a thick pan, cover and cook for 40 minutes over medium heat.
  • Once the pressure is released, puree the contents using a immersion blender or transfer the contents to a blender jar and make a smooth puree. You can also blend coarsely for a different texture.
  • Now add 2 tablespoons maize flour to the puree and cook for another 20-25 minutes over low to medium heat. Maize flour thickens is to thicken the saag. If maize flour is not available use roasted chickpea flour.

To Temper The Sarson Da Saag

  • Before serving the saag, we need to temper it. Tempering brings out the real taste and flavor of saag.
  • Heat 2 tablespoons oil or ghee in a small pan. Add minced garlic, chopped onions and rinsed fenugreek or methi leaves.
  • Fry for 2 minutes.
  • Add to the cooked saag, continue to simmer the sarson da saag for 3-4 minutes. Remove from flame. Now saag is ready to serve.
  • Serve sarson ka saag hot with makki ki roti or rice.


To make this recipe gluten free use gluten free asafoetida.
The recipe can be doubled.
Instead of radish you can turnip or carrot.
If no other greens are available just use mustard greens and increase the quantity of radish, onions and tomatoes.


Serving: 3servings | Calories: 150kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 139mg | Potassium: 492mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3467IU | Vitamin C: 83mg | Calcium: 120mg | Iron: 2mg