How to make Sarson ka Saag with Gajar and Shalgam -

Carrots and turnips add a special taste to the traditional sarson ka saag

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Fresh mustard leaves, Medium turnip

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Sarson ka Saag with Gajar and Shalgam checkout Sarson Ka Saag, Sarson Da Saag, Shalgam aur Sarson ka Saag, Sarson ka Saag . You can also find more Main Course Vegetarian recipes like Vegetable Jhalfraizee Aloo Methi- Sindhi Style Mashed sweet Potatoes Thai Style-Cook Smart Masaledaar Tofu Bhurji

Sarson ka Saag with Gajar and Shalgam

Sarson ka Saag with Gajar and Shalgam Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sarson ka Saag with Gajar and Shalgam Recipe

  • Fresh mustard leaves 1 kilogram

  • Medium turnip peeled 1

  • Medium carrot peeled 1

  • Fresh spinach 200 grams

  • Fresh bathua 200 grams

  • Desi ghee 4 tablespoons

  • Medium onions chopped 2

  • Ginger chopped 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Green chillies roughly chopped 2-3

  • Salt to taste

  • Corn meal (makki ka atta) 2 teaspoons

  • Fresh home-made white butter 2 tablespo to garnish


Step 1

Heat ghee in a non-stick pan, add onions and saute till lightly browned.

Step 2

Roughly chop mustard leaves.

Step 3

Add ginger, garlic and green chillies to the pan, mix and saute till the raw smells disappear.

Step 4

Add mustard leaves and bathua. Roughly chop spinach and add.

Step 5

Roughly chop turnip and carrot and add. Mix everything well.

Step 6

Add salt and 1 cup water and mix well. Cover and cook on medium heat till all the vegetables are tender.

Step 7

Blend with a hand blender. Add ½ cup water and mix.

Step 8

Add corn meal and mix well. Add home-made butter and mix well.

Step 9

Transfer into a serving bowl, put a blob of home-made butter and 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.