Sarson Da Saag

By U K  |  10th Feb 2016  |  
5 from 1 review Rate It!
  • Photo of Sarson Da Saag by U K at BetterButter
Sarson Da Saagby U K
  • Prep Time


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  • Serves





About Sarson Da Saag Recipe

Healthy main course dish in winters for all. I tried cooking this in the traditional way by using an earthen pot and mashing with a Pav Bhaji masher rather than using a mixie. It is painful and time consuming since I slow cooked it for over 4 hours, but the results were awesome.

Sarson Da Saag is an aromatic, flavorful and delicious dish which is very much popular in Punjabi. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Sarson Da Saag is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Sarson Da Saag at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 30 minute for the preparation and 300 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Sarson Da Saag by U K in step by step with pictures so you can easily learn how to cook the perfect Sarson Da Saag at your home without any difficulties. Sarson Da Saag is one of the representative dishes of Punjabi which you can serve in any special occasions.

Sarson Da Saag

Ingredients to make Sarson Da Saag

  • 4 bunch mustard leaves
  • 2 bunch spinach leaves
  • 1 bunch Bathua leaves
  • 8-10 green chillies
  • turmeric Powder as per choice
  • Red Chili powder Or Boriya round Mirch
  • cumin seeds as per choice
  • ghee as per choice
  • salt as needed
  • 2 tbsp cornflour
  • 2 inch long ginger shreds
  • 20 - 25 garlic shreds
  • 8 - 10 onion, finely chopped
  • 3 - 4 tomato, finely chopped

How to make Sarson Da Saag

  1. Clean and wash the mustard leaves, spinach and bathua. Place in a strainer to drain out excess water. Chop them and keep in an earthen pot.
  2. Cook on a low flame for about 4 hours, stirring occasionally and adding water to maintain the water levels needed for cooking.
  3. Add some jaggery and ginger to it.
  4. After an hour turn off the gas and let it come down to room temperature. Mash it as much as you can to get a thick, smooth and a pasty form.
  5. Chop onions and tomatoes. Chop fine or make a thick paste of green chilies, garlic and ginger. Pour two large table-spoon of Ghee in the pot/ frying pan(kadhai) and heat.
  6. Add jeera. Stir and add turmeric powder and chopped Onions. Stir till the onions become Pink. Add the Chili-Garlic-Ginger paste.
  7. Now put the tomatoes followed by red chilly powder and fry till oil separates from them. Take out the mashed leaves and add 1 cup of water in it.
  8. And the mashed leaves, mix properly by stirring with a spoon. Add some corn flour gently to the entire mixture, ensure no lumps are formed. After the entire mixture comes to boil, cook it for 15 to 20 minutes on a low flame. Add water as per your need.
  9. Your Sarson da saag or Saron da Saag is ready. Add tadka of Garlic and cumin seeds done in ghee, once it is about to be served.

Reviews for Sarson Da Saag (1)

U K4 years ago