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Sarso Ka Saag

Ishika Uppal
30 minutes
Prep Time
30 minutes
Cook Time
4 People
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A strong flavoured famous dish from Punjab.

Recipe Tags

  • Medium
  • Punjabi

Ingredients Serving: 4

  1. Ingredients to boil:
  2. 1 bunch of sarso leaves
  3. 1/2 bunch spinach
  4. 2 big sized mooli (radish) chopped
  5. Mooli leaves (optional)
  6. Methi leaves 1 cup
  7. 3-4 green chillies
  8. Salt
  9. For tempering:
  10. 1 tbsp Ghee
  11. 2 tbsp grated ginger
  12. 2 tsp hing/asafoetida
  13. 1 finely chopped tomato
  14. Salt
  15. 1/2 tsp turmeric powder
  16. ghee for serving


  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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