Sarson ka saag or mustard greens is among my favourite winter recipes. It is sometimes difficult to source this green in Bangalore, but I am able to get it in some shops. I normally make it with bathua (chenopodium greens) and palak (spinach greens).
Serve sarson ka saag hot with makki ki rotis (rotis of maize flour) smeared liberally with ghee, and you are in seventh heaven. This recipe requires time and patience to make especially the cleaning and washing the greens. But the saving grace is that you can make it in large quantities. It does taste better the next day. You may also freeze some of it and have it later.
Every person has a different way of cooking this Punjabi sarson ka saag. But one proportion that I have seen across the board is 2 parts of mustard greens and 2 parts of bathua and 1 part spinach. I also put one cupful of methi (fenugreek) and other greens like radish greens if they are on hand.
📖 Recipe Card
Punjabi sarson ka saag recipe
- 2 bunches mustard greens
- 1 bunch bathua greens (chenopodium leaves)
- 1 bunch bunch spinach leaves
- 1 cupful methi and other greens
- 1 big radish
- 2 large tomatoes
- 1 large onion
- 1 inch piece ginger
- 10-12 cloves garlic
- 2-3 green chillies
- 1 tbsp. maize flour
- Salt to taste
- For the seasoning tadka
- 2 tbsp. ghee
- 1 tsp. cumin seeds
- 1 small onion chopped
- 2-3 green chillies minced
- 1 inch piece ginger finely chopped
- ½ tsp. asafoetida
- 2-3 cloves garlic minced
- Clean the greens and wash them well.
- Chop them and keep aside.
- Now take the greens in a pressure cooker. Add chopped tomatoes, onions, green chillies, radish, ginger and garlic with maize flour and salt.
- Add some water and close the cooker.
- Cook for 3 whistles and let it cool down.
- Now coarsely mash the greens in a blender. Taste and adjust seasoning.
- Cook on low heat for 15-20 minutes to intensify taste.
- Before serving, temper with ghee, cumin seeds, asafoetida, onion, chillies and ginger.
Carefully clean all the greens. Leave out any hard stalks. Now wash them well ensuring that all mud and grime is completely washed off. This process takes quite some time but is unavoidable. Now chop all the greens and put them in a pressure cooker. Put in the chopped radish, tomatoes, onion, garlic, ginger and green chillies. Put in one cup of water and some salt and maize flour let it cook in the cooker for three whistles.
Allow it to cool down naturally. Now blend all the ingredients together to form a green puree. I prefer to not blend it very fine but go by what you like. Now put it back on fire and cook it on low heat for about 15-20 minutes. Taste and adjust seasoning. This saag is normally of a thicker consistency. Don't make it runny. Before serving, season it with all the seasoning ingredients. Serve hot with makki ki roti made with maize flour. This is a perfect winter meal that is bursting with taste and nutrition and also is hearty and warming. Enjoy it.
Watch this video recipe of sarson ka saag
You may also like these winter recipes on Rachna cooks.
Mmmmm! Mouth watering! Here in Hyd we get very small bundles of sarson saag, unlike Delhi where we get huge bundles. Likewise for other greens, spinach, methi etc come in small bundles. Am sure you family enjoyed this meal 🙂
Yes, I have seen the tiny bunches that you get in Hyderabad. I guess one bunch here would be equal to about 10 of yours. Yes, we loved it. I got some more of it today. 🙂
B k chowla says
Just the ideal season for Saag
Yes, it is!
Gandlan Da Saag Vadi Bebe Ne Banaya Hove..
Koonde Vich ragre Masale Da Sawaad Hove...
Apna Punjab Hove...
Apna Punjab..........Apna Punjab.....
Saron De Saag Vich Main Gheo Hi Gheo Pai Jaavan..
Makki Diyan Rotiaan Nu Bina Gine Khai Jaavan..
Khoo Te Jaa K Ganne Choopan Oye Ghar Da Kamaad Hove...
Apna Punjab Hove
My friends are sending so many pics everyday now making me jealous...
And now you tooo
hehehe Sarson ka saag is delicious. Do you get to eat it there?
Yeah we get the tinned one..I have never made it.
But every Sunday in gurdwara it's made and Makki di roti too
Nothing tastes better than gurudwara food except for mom's food. Chalo you at least get to savor that.
Ravish Mani says
Makke di roti sarso da saag wah ki swaad......
Looks yummy 🙂
Thanks! It is the best, I must admit.
Saru Singhal says
I will add radish next time I cook. Picture is so tempting, bus ghar ki yaad aa gaye.
I am making another batch tomorrow. Radish makes it creamier. It is really yummy. The kids just go in raptures. 🙂
Lovely. Now when is the recipe for Makki ki roti coming?
Good point. Will put it up today. 🙂
Rajat Gaur says
Pics are mouth watering! Definitely one of the best foods to eat in winters.
Thanks! It was yummy in taste too.
harman singh says
the saag recipe you have given is good its different (never heard of this and you made it so simple jus in two whistles))from traditional saag from punjab being a sikh myself we cook once a month..
usually it takes 2 hrs to cook on low low flame and tempering it with onions garlic ginger n chillies makes it more flavorful ... its tempering and only tempering that makes a SAAG
"I will try your saag reciepe too" 🙂
thanks for sharing
Hi Hsrman, I know. This is much simpler. Instead of putting all those in the tempering, I put them along with the saag and pressure cooked them to make it faster. 🙂 Try it and let me know.
Yummy, one of my favorite dish is sarson ka saag. Just loved the dish like anything but to be true I never tried making it by myself. This time will surely do as per your recipe. Thank u for the share. Will share the feedback with u as well.
Thank you, Anusia. I look forward to your feedback.
Ahh....pressure cooking, radish and methi leaves are something I must add. Actually don't get sarson here in Mumbai too often. And bathua...I have to find out. I make just palak saag and everyone loves it! And you are right, it does taste better the next day!
Oh, you get sarson in Mumbai, you will need to go to a sabzi mandi. It really is yummy and pressure cooking reduces the toil.
Soumya Prasad says
Will definitely try this too 🙂
I had no clue one needed to add radish and besan. Will try it now. There are a lot of ingredients but the process seems to be doable.
Try this recipe. You will enjoy it. And it is makki ka aata not besan. 🙂 That makes the curry creamier.