Punjabi Sarson Da SaaG Recipe

Desi Tadka 

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Sarson ka Saag is a traditional Punjabi dish made primarily from mustard greens (sarson) and often served with Makki ki Roti (cornmeal flatbread). This hearty and flavorful dish is a staple in Punjabi cuisine, especially during the winter months. Here's how to make Sarson ka Saag in Punjabi style, step by step:


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– Mustard greens (Sarson) – 1 kg – Spinach (Palak) – 250 g – Bathua (Chenopodium album, optional) – 250 g – Ginger – 2-inch piece – Garlic – 8-10 clove – Green chilies – 2-3 (or as per taste) – Onions – 2 medium-sized, finely chopped – Tomatoes – 2 medium-sized, finely chopped – Maize flour (Makki ka atta) – 2-3 tablespoon – Ghee or butter – 3-4 tablespoon – Salt – to taste – Red chili powder – 1 teaspoon – Garam masala – 1 teaspoon – Water – as required



Preparation of Greens:

– Clean the mustard greens, spinach, and bathua leaves thoroughly to remove any dirt. Chop them finely. – In a large pot, add the chopped greens, some water, 1-inch piece of ginger, 4-5 cloves of garlic, and 1-2 green chilies. – Cook on medium heat until the greens are soft and tender. This could take about 30-45 minutes.

Mashing the Greens : 

Once the greens are cooked, use a blender or a traditional 'Madhani' (hand blender) to mash the greens into a coarse paste. Be careful not to make it too smooth.  

Preparing the Saag :  

– In a separate pan, heat ghee or butter. – Add the remaining chopped ginger and garlic, and sauté for a minute. – Add the chopped onions and fry until they turn golden brown. – Add the chopped tomatoes, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.

Combining the Greens:  

Add the mashed greens to the pan with the onion-tomato mixture. – Mix well and cook for about 10-15 minutes on a low flame  

Adding Maize Flour: 

– Sprinkle maize flour over the saag and stir continuously to avoid forming lumps. This will help thicken the saag and add a unique flavor. – Cook for an additional 10-15 minutes. Keep stirring occasionally. 

Final Seasoning: 

– Add garam masala and adjust the salt as per taste. – Let the saag simmer for a few more minutes. 


– Serve hot with a dollop of butter or ghee on top. – Sarson ka Saag is traditionally served with Makki ki Roti, jaggery, and white butter.