How to make Sarson Ka Saag -

A winter speciality from the North Indian State of Punjab, this sabzi is made with a mix of wilted mustard and other greens. Traditionally served with makki di roti.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Fresh mustard leaves (sarson) (ताज़ी सरसों), Fresh spinach leaves (palak) (ताज़ा पालक)

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Sarson Ka Saag checkout Sarson Da Saag. You can also find more Main Course Vegetarian recipes like Pista Mushroom Chole Biryani - SK Khazana Sarson wale Baingan Aloo Posto - SK Khazana

Sarson Ka Saag

Sarson Ka Saag Recipe Card


Sarson ka saag and makki di roti is the pride of Punjab. The delicious vegetarian recipe is made with mix of healthy winter greens that are cooked till wilted, then pureed to a coarse mix and eaten with a rustic makki di roti or corn meal flatbread. The saag and roti combo is only complete with a generous amount of desi ghee. This sarson ka saag recipe is the one I have grown up eating so I urge you to try it as soon as you get a chance to and let me know how it turns out.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sarson Ka Saag Recipe

  • Fresh mustard leaves (sarson) 5 bunches

  • Fresh spinach leaves (palak) 1 bunch

  • Bathua 1 bunch

  • Olive oil 5 tablespoons

  • Ginger sliced 2 one-inch pieces

  • Garlic sliced 6-8 cloves

  • Onions sliced 2 medium

  • Green chillies 4

  • Salt to taste

  • Cornmeal 2 tablespoons


Step 1

Heat three tablespoons olive oil in a pan, add ginger, garlic and onion and sauté for two to three minutes. Roughly chop mustard leaves.

Step 2

Add to pan and stir. Roughly chop spinach and bathua. Add to pan and stir. Break the green chillies and add to the pan.

Step 3

Add salt to taste and stir well. Let it cook till the greens turn soft.

Step 4

Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste.

Step 5

Transfer into the pan. Add the remaining olive oil and mix. Simmer for two to three minutes. Serve hot with makki ki roti.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.