Sanjeev Kapoor

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Sarson Ka Saag  Recipe

A traditional Punjabi dish made of Mustard leaves & had in winters.

This recipe has featured on the show Khanakhazana.

Preparation Time : 11-15 minutes

Cooking time : 6-10 minutes

Servings : 4

Sarson Ka Saag


  • 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
  • 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.

Chef Tip

You can add baby turnips to the saag for a variation.

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