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Sarson Ka Saag

Jun 6, 2020

  • Serves: 8

Why you should make this recipe:

Sarson ka Saag is a traditional dish of Punjab and its affordable and it is a comfort food. The ingredients are easily available in our home gardens. It’s made with sarson (mustard leaves), methi (fenugreek leaves), palak (spinach) and bathua (chenopodium leaves).

My mother-in-law usually makes this dish during winter in a very traditional way by cooking it in chulah (homestyle mud oven). It is a  healthy dish and is for its medicinal properties.

Sarson ka saag is enriched with homemade white butter . And of course its best served with Makki ki Roti and a Grande size glass of Lassi (Yoghurt drink).


  • Sarson leaves- 4 bunches
  • Methi leaves-1 bunch
  • Palak- 2 bunches
  • Bathua- 1 bunch
  • Coriander -1/2 bunch
  • Garlic- 1 bulb (10-15 cloves)
  • Ginger-1 medium piece
  • Green chilli- 8 pcs
  • Makki ka atta-1 cup
    White butter-1/2cup
    Salt-to taste


  • Wash all the greens together and leave it in a colander to drain it.
  • Cut the greens.
  • Cook the leaves in medium low heat with little salt for about 5 hours, mix it occasionally and ensure it always have water in it (add hot water in between the process whenever required).
  • You can make a puree with a blender or with a muddler in the traditional way
  • Add makki ka atta gradually and stir well to ensure no lumps are formed
  • Cook for another 20 minutes and check the seasoning
  • In a pan, saute the chopped  chilli, ginger and garlic. Add salt if needed and add in the saag mixture.
  • Mash it with the muddler and bring to the smooth consistency.
  • Turn off the heat and add the white butter.

In this Recipe

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