Sarson Ka Saag Recipe - A traditional Punjabi dish made of Mustard leaves & had in winters.

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_Veg

Sarson Ka Saag

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.

You can also find more Main Course_Veg recipes like Drunken Potatoes, Exotic Mango gravy, Chapati Masala Noodles. Or try out these recipes from Punjabi like Potato Noodle Cutlet, Mutton Bhatinda, Corn N Allo Cutlets. Methi Cheela,

Sarson Ka Saag Recipe - How to make Sarson Ka Saag


Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium


  • Fresh mustard leaves (sarson) 5 bunches

  • Fresh spinach leaves (palak) 1 bunch

  • Bathua 1 bunch

  • Olive oil 5 tablespoons

  • Ginger sliced2 one-inch pieces

  • Garlic sliced6-8 cloves

  • Onions sliced2 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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