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How to Make Sarson Ka Saag

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Sarson ka Saag is the most famous dish from Punjab which is made in the households during winter. Sarson ka saag is made with a mixture of wilted mustard and other green leafy vegetables like palak and bathua. It is traditionally served with lots of butter and makki di roti.

Sarson ka saag and makki di roti is the trademark of Punjabi cuisine. This is made during winter season when sarson or mustard is available. Sarson ka saag is eaten with rich amounts of pure ghee or butter which makes it rich in calories. This traditional recipe is a yummy and lip smacking treat in winters.Here’s the recipe to make sarson ka saag at home:

Ingredients for Sarson Ka Saag

  • Fresh mustard leaves (sarson) 5-6 bunches
  • Fresh spinach leaves (palak) 1 bunch
  • Bathua 1 bunch
  • Pure ghee 4-5 tablespoons
  • Ginger sliced and chopped 2 one-inch pieces
  • Garlic sliced and finely chopped 6-8 cloves
  • Onions finely chopped 2 medium
  • Tomato chopped 2 medium
  • Green chillies 2
  • Salt according to taste
  • Turmeric powder ¼ tsp
  • Red chilly powder ½ tsp
  • Garam masala ½ tsp

Cook Time

Prep timeCook timeReady inYields

30 min

2 hours 15 min

2 hours 45 min

Serves 4 people



  1. Roughly chop mustard leaves, spinach and bathua. Wash them thoroughly a couple of times so that there is no trace of dust in the leaves. Now put them in a pressure cooker. Break the green chillies and add to the cooker. Add a little water and put it one gas flame. Pressure cook for 5-6 whistles.
  2. Pressure cook till the greens are completely cooked. Now let it cool and grind to a coarse paste.
  3. Heat pure ghee in a kadai or pan. Now add garlic and sauté till it changes color. Add ginger and onion and sauté for 4-5 minutes. Add finely chopped tomatoes and sauté.
  4. Add turmeric powder, red chilly powder and salt according to taste and stir well.
  5. Add the coarse paste to the pan and mix. Simmer for 2-3 minutes. Add garam masala. Serve hot with makki ki roti and butter.

Sarson ka Saag - Makai ki Roti | Sanjeev Kapoor Khazana

© 2018 Shaloo Walia


Shaloo Walia (author) from India on October 09, 2018:

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@Venkatachari ji Nowadays we use mixer to grind the paste but traditionally, a 'madani' is used to grind it and it tastes even better that way.

Shaloo Walia (author) from India on October 09, 2018:

@Dana this is a traditional dish of Punjab...and super delicious!

Venkatachari M from Hyderabad, India on October 09, 2018:

Very good for health and taste also. We used to eat it many years ago. But, we do not paste it. We consumed it as it is after cooking and directly mixing with the sauteed spice masala.

Dana Tate from LOS ANGELES on October 08, 2018:

It looks delicious. And, with lots of green vegetables, I'm sure very healthy.

Shaloo Walia (author) from India on October 08, 2018:

@Windy Tastes delicious too!

Windy Grace Mason from Poplar Cove, Virginia, USA on October 08, 2018:

This looks amazing!

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