Sarso Ka Saag | How to make Sarso Ka Saag

By Ishika Uppal  |  11th Apr 2016  |  
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  • Sarso Ka Saag, How to make Sarso Ka Saag
Sarso Ka Saagby Ishika Uppal
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About Sarso Ka Saag Recipe

A strong flavoured famous dish from Punjab.

The delicious and mouthwatering Sarso Ka Saag is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Sarso Ka Saag is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Sarso Ka Saag. Ishika Uppal shared Sarso Ka Saag recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Sarso Ka Saag. Try this delicious Sarso Ka Saag recipe at home and surprise your family and friends. You can connect with the Ishika Uppal of Sarso Ka Saag by commenting on the page. In case you have any questions around the ingredients or cooking process. The Sarso Ka Saag can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Sarso Ka Saag with other users

Sarso Ka Saag

Ingredients to make Sarso Ka Saag

  • Ingredients to boil:
  • 1 bunch of sarso leaves
  • 1/2 bunch spinach
  • 2 big sized mooli (radish) chopped
  • mooli leaves (optional)
  • methi leaves 1 cup
  • 3-4 green chillies
  • salt
  • For tempering:
  • 1 tbsp ghee
  • 2 tbsp grated ginger
  • 2 tsp hing/asafoetida
  • 1 finely chopped tomato
  • salt
  • 1/2 tsp turmeric powder
  • ghee for serving

How to make Sarso Ka Saag

  1. Clean and wash all the leafy vegetables. Put all the ingredients in the cooker with 1/2 cup of water. Add salt and pressure cook till 2-3 whistles. Let it cool and puree it.
  2. For tempering: In a kadhai add 1 tbsp ghee and put 1/4 cup of grated/chopped ginger, hing 2 tsp, 1finely chopped tomato and 2-3 finely chopped chillies.
  3. Add salt and 1/2 tsp turmeric powder. Stir for a minute or 2 and add saag puree and cook it on high flame.
  4. The consistency should not be watery. Once the saag starts sticking to the bottom, add more ghee and cook on high flame for another couple of minutes: stirring continously.
  5. Saag is ready. Serve hot with more ghee.

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