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Photo of Restaurant Style Sarson Ka Saag by Poonam Bachhav at BetterButter

Restaurant Style Sarson Ka Saag

Poonam Bachhav
60 minutes
Prep Time
60 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Restaurant Style Sarson Ka Saag RECIPE

Sarson Ka Saag needs no introduction . A very popular North Indian vegetarian recipe that tastes best when served with Makki Ki Roti ( a flat bread made from Maize flour) topped with dollop of desi ghee (homemade clarified butter). Sarson in Hindi means mustard and Saag means greens. So basically Sarson ka sag is a gravy made from Mustard leaves and spices. To cut down the bitter taste of mustard leaves and also to enhance the nutritional value and taste, other greens like Spinach (Palak) and Chinopodium (Bathua) are also added to this curry.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • North Indian
  • Blending
  • Boiling
  • Main Dish
  • High Fibre

Ingredients Serving: 4

  1. 1 bunch mustard leaves (Sarson)
  2. 1/2 bunch spinach (Palak)
  3. 1/2 bunch Chinopodium ( Bathua)
  4. 4 green chilies, finely chopped or as per the desired spiciness
  5. 2 inch ginger piece, finely chopped
  6. 2 large onions, finely chopped
  7. 1 large tomato finely chopped
  8. 2 tablespoon maize flour ( Makai ka atta)
  9. 1 teaspoon red chilly powder
  10. 1/2 teaspoon garam masala
  11. 1/2 teaspoon cumin seeds
  12. 1/4 teaspoon turmeric powder
  13. salt to taste
  14. Pinch of asafoetida (Hing)
  15. 3 tablespoon Ghee (clarified butter)


  1. Sort and wash the greens thoroughly to get rid of all the dirt. Finely chop all the greens separately.
  2. Transfer the chopped greens to the pressure cooker along with half of the green chilies and enough water ( i added 3 cups of water). Pressure cook for 5-6 whistles and then simmer for 10 minutes.
  3. Open the lid when all the pressure has been released. Add the maize flour to the cooked greens and blend well with a big ladle while still hot. If the greens are finely chopped the mixture will appear creamy after this step.
  4. Allow the greens to simmer in the same pressure cooker without lid. Add 1/2 cup water or more if the mixture appears to be dry. Keep stirring occasionally.
  5. In another pan , heat the ghee and add cumin seeds. Once the seeds crackle , add the chopped ginger , remaining green chilies and asafoetida and saute for 1 minute or so.
  6. Add the chopped onions and fry until they are light brown. Now add the tomatoes and stir fry the mixture for another 1 minute.
  7. Add the spice powders and mix them well with the onions and tomatoes. Stir fry for a while.
  8. Add the greens which have been simmering for a while now. Blend everything very well. (Add water to adjust the required consistency of the gravy if needed).
  9. Add salt and allow the gravy to boil and then simmer for 10 minutes. Put off the flame.
  10. Serve the delicious Sarson ka saag piping hot with Makki Ki Roti topped with dollop of home made butter or ghee and salad (whole green chilies, radish and onions).

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dorcas smith
dorcas smith   Jun-29-2020

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