How to make Sarson Da Saag - A winter special from Punjabi made with mustard greens, spinach and dill leaves.

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

Sarson Da Saag Recipe Card

Sarson Da Saag

Sarson ka saag with makki di roti – many people swear by this delicious Punjabi combo! Sarson ka saag is a delicious winter speciality that is made with fresh mustard leaves, spinach and dill. Unsalted butter or safed makhan and desi ghee add plenty of flavour to this yummy vegetarian recipe.

For more recipes related to Sarson Da Saag checkout Sarson Ka Saag. You can also find more Main Course Vegetarian recipes like Garlic Tendli, Bhee Masala, Mewe Ke Kabab In Gravy, Garlic Mushrooms.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Sarson Da Saag Recipe

  • Fresh mustard leaves (sarson) chopped 4 cups

  • Fresh spinach leaves (palak) 1/2 medium

  • Bathua chopped (optional) 1 cup

  • Pure ghee 4 tablespoons

  • Onions chopped 2 medium

  • Ginger chopped 2 inch pie

  • Gralic chopped 6-8 cloves

  • Green chillies chopped 4-6

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Cornmeal 2 tablespoons

  • Unsalted butter 2 tablespoons


Step 1

Heat two tablespoons of ghee in a pan.

Step 2

Add onion and sauté till light brown. Add ginger, garlic and green chillies and sauté for a few minutes more.

Step 3

Add the red chilli powder, mustard leaves, spinach leaves and bathua leaves and continue to sauté for a couple of minutes. Add salt and cook on moderate heat for ten minutes.

Step 4

Add cornmeal and a little water and cook till the greens are soft. Cool slightly and transfer the mixture to a food processor or blender and process to a slightly coarse mixture.

Step 5

Heat the remaining ghee and butter in the same pan. Add the ground mixture and cook for five to ten minutes. Serve hot with makki di roti.