Sarson ka Saag | How to make Sarson ka Saag

By Shaheen Ali  |  14th Apr 2016  |  
4.5 from 15 reviews Rate It!
  • Sarson ka Saag, How to make Sarson ka Saag
Sarson ka Saagby Shaheen Ali
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

825

15

About Sarson ka Saag Recipe

Sarson da saag or Sarson ka saag, is a popular dish in the Punjab regions of India and Pakistan. Made from mustard leaves (sarson) and spices. The dish is regarded as the traditional way to make saag and is usually served with makki di roti (literally "unleavened cornbread". It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach (called palak in Punjabi) may be added to enhance color and thicken the dish, even if this might alter the taste.

Sarson ka Saag

Ingredients to make Sarson ka Saag

  • Sarson ka saag / mustard leaves - 1 1/2 bunch
  • Palak / spinach - 1/2 bunch
  • onion - 2
  • garlic 5-6 pods
  • Green chilies - 4
  • tomatoes - 4
  • turmeric powder - 1/2 tsp
  • Red Chili powder - 1 tsp
  • salt - as needed
  • Oil/ Ghee/ butter - 4 tbsp
  • Milk - 4-5 tbsp (optional)

How to make Sarson ka Saag

  1. Pluck leaves of sarson and palak, wash them in running water and drain excess water. Keep aside.
  2. Roughly chop the onions, garlic and keep aside.
  3. Pressure cook the sarson and palak leaves along with garlic, green chilies, chopped tomatoes, chopped onions and a little turmeric and salt.
  4. Drain water and keep aside to cool.
  5. Add everything in a mixer grinder and make a fine paste.
  6. Heat ghee or oil in a wok and add finely chopped onions and saute it till the raw smell goes away.
  7. Pour in the sarson paste into it and add a little milk. This will increase the volume and also give a mild taste to the saag.
  8. Check salt and add more if required. Lower the gas flames and close the lid and cook for a few minutes.
  9. Once the saag is done and you can smell the aroma all around, turn off the gas flame and serve hot with dollop of butter on the saag along with Makki ki roti, pickle and chaas.

Reviews for Sarson ka Saag (15)

abhishek shukla6 months ago

bad
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Bhavna Mehta6 months ago

Very nice taste
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Kanchan Punjabi9 months ago

Easy method ty
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tista ghosha year ago

Superb!!!
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Yasmin Saiyeda year ago

Wow superb
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Bibha Sinhaa year ago

Very nice
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Tultul Sengupta2 years ago

So many thanks for this nice recepi.
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Rashmi Nigam2 years ago

Delicious dish
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Saba Rehman2 years ago

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Megha Yadav2 years ago

Nice recipe I will try this definitely
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Sharmila Ravi Karthikeyan2 years ago

Thank you
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Meeta Arora2 years ago

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Neeru Sharma2 years ago

Nice
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neetu tiwari2 years ago

very nice
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Shaheen Ali2 years ago

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