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Photo of Sarson Da Saag by U K at BetterButter

Sarson Da Saag

30 minutes
Prep Time
300 minutes
Cook Time
10 People
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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.

Recipe Tags

  • Veg
  • Hard
  • Everyday
  • Punjabi
  • Simmering
  • Pressure Cook
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 10

  1. 4 bunch mustard leaves
  2. 2 bunch spinach leaves
  3. 1 bunch Bathua leaves
  4. 8-10 Green chillies
  5. turmeric Powder as per choice
  6. Red Chili powder Or Boriya round Mirch
  7. cumin seeds as per choice
  8. ghee as per choice
  9. salt as needed
  10. 2 tbsp cornflour
  11. 2 inch long ginger shreds
  12. 20 - 25 garlic shreds
  13. 8 - 10 Onion, finely chopped
  14. 3 - 4 Tomato, finely chopped


  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.

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U K   Feb-24-2016

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