How to make Sarson ka Saag with Gajar and Shalgam - Carrots and turnips add a special taste to the traditional sarson ka saag.

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

Main Ingredients : Mustard Leaves, Spinach (पालक)

Cuisine : Punjabi

Course : Main Course Vegetarian

Sarson ka Saag with Gajar and Shalgam Recipe Card

Sarson ka Saag with Gajar and Shalgam

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.

For more recipes related to Sarson ka Saag with Gajar and Shalgam checkout Sarson Ka Saag, Sarson Da Saag, Shalgam aur Sarson ka Saag. You can also find more Main Course Vegetarian recipes like Rajma Hara Masala, Asparagus with Mushroom Cream Sauce, Vegetable Crispy, Bajra Nu Bachku.

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sarson ka Saag with Gajar and Shalgam Recipe

  • Mustard Leaves 1 kilogram

  • Spinach 200 grams

  • Fresh bathua 200 grams

  • Ghee 4 tablespoons

  • Onions chopped 2 medium

  • Ginger chopped 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Green chillies roughly chopped 2-3

  • Turnip 1 medium

  • Carrot 1 medium

  • Salt to taste

  • Corn meal (makki ka atta) 2 teaspoons

  • Fresh home-made white butter 2 tablespoons


Step 1

Heat ghee in a non-stick pan, add onion and saute for 2 minutes.

Step 2

Roughly chop fresh mustard leaves.

Step 3

Add ginger and garlic to the pan and saute. Add green chillies, mustard leaves and bathua.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

Serve hot with makki ki roti.