Peppery, pungent and deeply nutritious, Punjabi Sarson ka Saag (or Sarson da Saag) is a favorite during the cold North Indian winters, especially when paired with Makki Ki Roti. Making this authentic dish is not hard, but it does take some time. Once you taste how vibrantly creamy and delicious it is, you won’t mind the work!
About Sarson Ka Saag
Sarson is the Hindi/Punjabi word for mustard and saag means greens; thus, this recipe is for the traditional Indian preparation of mustard greens.
Other versions of saag include: Palak Saag (spinach greens), bathua saag, or Chane ka Saag (chickpea greens).
Sarson ka saag is a type of curry, so it is creamy, saucy and simply addictive. Traditionally, it is served with an unleavened corn-based flatbread known as Makki di Roti, though it can also be served with Paratha and steamed basmati rice.
This sarson ka saag recipe is a labor of love, requiring both time and patience. Unfortunately, there is no shortcut method for making this dish.
You’ll need to sort the greens, then wash, chop, and cook them before blending them, after which you’ll need to cook them again. It is a labor-intensive process, but none of the steps are difficult.
While I’m aware that everyone wants their curry in a hurry nowadays, if you really want to savor the taste of an authentic sarson da saag then you’ll have to invest some time in preparing it.
The sarson ka saag recipe is very easy, but does take a lot of time to make; as such I like to break up the steps over the course of a few days.
Usually, I clean the greens one day before and keep them in the fridge in airtight containers so half of the work is over. Making the saag the following day makes it feel much easier.
At home, we generally use 5 different leafy green vegetables to make the saag. They are:
- Mustard Greens (sarson)
- Chenopodium/ Goosefoot leaves (called bathua in Hindi)
- Spinach (palak)
- White Radish Root and Greens (mooli)
- Fenugreek (methi)
You can see all the greens (with the exception of methi) in the photo below.
The predominant flavor in this saag recipe comes from the spicy, bitter mustard greens. The presence of spinach, bathua, and radish helps to lessen the bitterness of the mustard and methi so you end up with a creamy, mellow saag that is simply bursting with flavor.
Winter is the season for both mustard and bathua here in India. Sarson ka saag is therefore considered a cold-weather dish in North India, especially in Punjab from where this traditional recipe comes from.
The sarson da saag is usually topped with Homemade Butter and served with makki ki roti (flat breads from maize flour); this meal is not only comforting but also serves to warm up the palate and body.
With all of the dark, leafy greens, sarson ka saag is a bowlful of antioxidants and phytonutrients, so that extra topping of butter is alright.
The saag is also usually served with an accompaniment of sliced or chopped onions and some green chilies for some extra piquancy.
Because this is a time-intensive recipe, I always make sarson ka saag in bulk and keep it in the fridge. Then, when I need to serve it, all I have to do is temper the saag and then enjoy!
From what I have observed, the taste of the saag improves after about a day; all of the flavors meld as it ages. Mine usually does not last for more than 4 to 5 days, after which you can freeze any leftovers.
Saag Proportions
The recipe I present here is the traditional way we make saag at home. The proportion of bathua to spinach and mustard is 1:1:2. So for example, if you are using 1 whole bunch of mustard leaves then use a ½ bunch of bathua and a ½ bunch of spinach.
You can also consider using this ratio in cup measurement. Example for 2 cups of mustard greens use one cup each of spinach and bathua. Note that you can easily increase or decrease this ratio proportionately.
The other two greens – radish and fenugreek – are added using the Indian method of andaaz, which means we just eyeball it. Fenugreek is optional, though I love the flavor and health benefits it brings to this cozy winter meal.
This sarson ka saag recipe makes roughly 8 to 9 servings, but it can be easily halved or doubled.
How to make Sarson ka Saag
Prep, chop, clean and rinse all the greens
1: Remove the lower end of the mustard seems just a few centimeters from the base. The mustard stems can be tough, so it is up to you whether you want to discard the stems or keep them. If you keep them, then they have to be cooked really well so that they become soft.
Sort and prep the remaining greens as well – spinach, bathua, fenugreek leaves. For the radish, sort the leaves and peel, chop the root.
If prepping ahead a day earlier, refrigerate the greens and the radish root in ziplock bags or air-tight containers for a day.
You will need the following leafy greens:
- 1 bunch of mustard greens – cleaned & sorted
- ½ bunch of bathua or a small bunch
- ½ bunch of spinach or a small to medium-sized bunch
- 1 cup chopped tender radish greens
- 1 cup fenugreek leaves – optional
- 3 to 4 inches white radish root
2: This is perhaps the most time-intensive part of the process. You have to really wash the greens – especially the mustard greens – to get rid of the mud clinging to the stems. Depending on the size of your sink, you may need to do this task in batches.
Note that the prep up to this point can be done up to 1 to 2 days in advance; keep the prepped greens in the fridge until you are ready to rinse the greens and then make the saag. Do not rinse the greens and store them in the fridge – they will rot.
Pressure Cook
3: Add the greens to a 5 or 6 litre stove-top pressure cooker.
4: Add the other veggies – peeled and chopped radish root (2 to 3 inches), 1 cup chopped onions, 1.5 cups chopped tomatoes, 2 inches ginger (chopped) and 7 to 8 medium-sized garlic (chopped).
5: Season the greens using 2 green chilies (chopped), ½ teaspoon red chili powder, 2 to 3 pinches asafoetida (hing) & salt as needed.
6: Add 2 to 3 cups water.
7: Cover and pressure cook for 6 to 7 minutes on medium-high heat, or until the greens become soft. Wait for the pressure to fall naturally in the cooker and then only open the lid.
You can also cook in a pan, though it will take longer. Cover and let the greens cook till they become soft.
8: Let the pressure settle naturally in the cooker. When you open the lid, you will see the greens, onions, tomatoes etc all have cooked well. Let the greens mixture cool to room temperature.
Blend The Greens
9: Add some of the greens and their cooking liquid to the base of a blender.
10: Add 2 tablespoons of maize flour (fine cornmeal).
11: Working in batches, blend to your preferred consistency. I usually make a smooth puree, but some folks like a coarser texture.
You can also use a hand blender to minimize the number of dishes. If doing so, then chop the greens before you pressure cook them to make them easier to blend. The traditional way is to use a Madani (Indian hand blender) to blend the greens.
Make Sarson ka Saag
12: Pour the greens purée in a deep-sided pot, as it will bubble and splutter. You can also add it to the same cooker.
13: Simmer for a good 25 to 30 minutes. Stir occasionally so that the sarson da saag does not stick to the bottom of the pan. Check the seasonings and add more salt if required.
Once cooled, the saag can be kept in an airtight container in the fridge for 4 to 5 days.
Make Tempering
14: The saag is not ready to be served yet – we still have to temper it. We always temper the saag with onions, but you can also add some ginger, green chilies and tomatoes along with the onions. Heat oil or ghee and add aromatics.
The amount of oil/ghee and onions to be added depends on the portions of saag you will be serving. For 3 servings, 1 to 2 tablespoons of oil with 1 medium-sized onion (about one-third cup finely chopped onions) is about right.
15: Lightly brown the onions.
16: Add about 2 cups of the cooked sarson ka saag to the tempering. Simmer for a few minutes until the saag becomes hot.
17: Serve the hot sarson ka saag straight away, preferably with makki di roti and a few jaggery cubes by the side – nothing beats this combination. You can also serve sarson da saag with paratha and steamed rice.
Pair this meal combination of the saag and makki ki roti with a side of freshly chopped onions and green chilies if you like.
FAQs
You can just skip it, or feel free to add in more spinach. Please note that bathua is also known as chenopodium album, melde, lamb’s quarters, goosefoot or fat-hen.
White radish root – also known as daikon – is a delicious vegetable. If you are unable to procure it, I suggest substituting white turnips or regular red radishes instead.
Maize flour – which is known as fine cornmeal in the US – can be substituted with besan (gram flour), chickpea flour, or rice flour if you prefer. The purpose of this ingredient is to act as a thickener, as well as to tone down the bitterness of the mustard greens.
If your sarson greens are bitter, I suggest that you reduce the amount that you use and increase the amount of spinach proportionally.
Alternatively, you can do as my mother-in-law used to and get rid of the cooking water from the greens; I don’t prefer to do this because you lose out on some of the nutrients, but it should decrease the amount of bitterness you taste.
I suggest you use it within 4 to 5 days. You can also freeze any leftovers for up to 1 month. To serve from frozen, defrost, reheat and then add the tempering.
Yes! So long as you keep the proportions the same, you can either halve the recipe or double/triple it as needed.
More Punjabi Delicacies!
Paneer Recipes
Palak Recipes (Spinach Recipes)
Okra Recipes
Vegetable Recipes
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Sarson ka Saag Recipe (Authentic Punjabi Style)
Ingredients
For sarson ka saag
- 1 bunch mustard greens (sarson)
- ½ bunch bathua leaves (chenopodium/goosefoot/melde)
- ½ bunch spinach leaves (palak)
- 1 cup chopped radish leaves – use tender leaves, (mooli ke patte)
- 3 to 4 inches white radish root
- 1 cup fenugreek leaves – chopped
- 1 cup chopped onions or 2 medium sized onions
- 1.5 cups chopped tomatoes or 3 medium-sized tomatoes
- 2 inches ginger – chopped
- 2 green chilies – chopped
- 7 to 8 garlic – medium sized, chopped
- ½ teaspoon red chili powder
- 2 to 3 pinches asafoetida or ⅛ teaspoon asafoetida powder (hing)
- 2 to 3 cups water or add as required
- 2 tablespoon maize flour or fine cornmeal
- salt as required
Tempering saag for 3 servings
- ⅓ cup finely chopped onions or 1 small to medium-sized onion
- 1 to 2 tablespoons oil or ghee
- 2 cups cooked saag or as required
Instructions
Making sarson ka saag
- Firstly clean and chop all the greens. Then wash or rinse the greens very well in running water.
- In a 5 litre stovetop pressure cooker or pan add all the ingredients listed under "for sarson ka saag" except for maize flour.
- Cover the pressure cook and cook for 6 to 7 minutes or more on medium-high heat.
- If cooking in a pan, then cover and let the greens cook till tender and softened. Do check occasionally.
- Pour the greens along with the stock and maize flour in a blender. Blend till smooth.
- In another deep pan or in the same cooker, pour the pureed greens.
- Simmer for a good 25 to 30 minutes on a low heat stirring at intervals.
Tempering for sarson da saag
- In another small pan, heat oil. Use any neutral oil. You can also make the tempering with ghee if you prefer.
- Add the chopped onions and saute them till light brown on medium-low heat.
- Add the prepared saag. Stir and simmer for a couple of minutes.
- Stir ocaasionally when the saag is simmering.
Serving Suggestions
- Serve sarson ka saag hot with a side of some chopped onions, whole green chilies or mango pickle. Top the saag with a dollop of white butter and serve with Makki di Roti. Also serve a few jaggery cubes by the side.
- For a vegan saag, omit adding white butter or use vegan butter.
Storage
- Store the pureed and simmered saag in an airtight container for 4 to 5 days in the refrigerarot. You can also freeze it for a month.
- When ready to serve, remove the quantity you need from the refrigerator and temper it with the required amout of oil and onions.
Notes
Nutrition Info (Approximate Values)
This Sarson ka Saag recipe from the archives was first published on December 2012.
I like your recipe. I did without onion and garlic it was good. I am non eater of onion and garlic. If you find any recipe without onion and garlic please let me know
thanks kamala for sharing your positive feedback. i have shared many no onion no garlic recipes.
VERY TASTY MOUTH WATERING .
thanks rashida
I looked various websites but your process, method n pics made it really interesting.
Thanks
welcome jyotirmoy
Interested in cooking.
hi iam a south indian recently settled in delhi. i always wanted to make this saag recipe but reluctant because i. keep up the good work. dont know the proper method. then i saw your post,tried it. wow it came out excellent.thanks for the step by step recipe
thanks vimala for the feedback.
U can make it directly by steaming sarsoon tomatoes green chillies then tempering mustard oil garlic making it dry it also tastes good
thanks anchal for the suggestion.
Your recipe is too good & easy
thanks pinky
Very nice and clearly explained receipy.
thanks rohit.
Hi Dassana Thanks for the lovely recipe. the pics look really good.
This recipe looks very delicious and authentic
Just wanted to ask can i boil the greens and vegies and keep it in fridge for a couple of days and then grind and cook it on the day we want to eat? Also one of my north indian friend once suggested to add brocolli as well in the vegies? what do u think?
Thanks heaps for always replying. Really appreciate it!
usually we grind and keep in the fridge. i am not sure how the boiled veggies will be and how long they will stay good. i don’t add broccoli. but you can add. it is more like a variation to a recipe.
Thanks Dassana!
Thanks for the beautiful recipe!!!
welcome gunjan
We enjoy Indian food and I often go to your website whe looking for a special recipe. Your instructions are clear and we have never been disappointed with the results.
I have a question you may be able to answer. I have tried to find my answer by cruising the internet with no results.
I sent my husband out to our local Middle Eastern food for pita bread. He came home with this lovely, paper thin bread called sag. The sheets of bread were rectangles about 12inches by 8inches folded as one would fold a sheet of paper.
It may not be Indian, but I can find no information on how to use it. Any suggestions? Thank you.
thanks evelyn. the bread is actually saj. it is a middle eastern bread. they are cooked like the way we cook roomali roti (thin handkerchief like round breads) in india. if you type saj bread on google, you will get its recipe.
Lovely Post…wonderful pics…
Sari umar sanu Sarson da saag yad rahega.
Mai Kiran Kapoor de nal khaya si.
I am fond of Sarson da saag since I had it with our relative as mentioned above, now we too make the same at home, we live in Vadodara Gujarat here mustard seeds are of bitter “Rai” kindly tell me if to drain out the water after boiling the sarson leaves as water is bitter? Please tell us or give a tip on this as we drain out the water after boiling the Sarso,palak& bhathu leaves are doing correct?
virendra, when i make saron ka saag then the mustard leaves are not bitter here. so i checked with my mil. she says her mil used to remove the water as the sarson used to be bitter. but then you lose nutrients. my mil suggest to reduce the quantity of sarson and increase the quantity of palak and bathua and with this method she does not throw the water and sarson ka saag is not bitter.
Hi Dassana,
I first came upon your website searching for the saag recipe. Now any recipes i need i first search yours. In fact your website is permanently open on my laptop!! The saag came out really well and was very useful for me as a long term option 🙂 (what with cooking with a 7 month baby in my hands). How long can the saag be safe for storage in the fridge?
Thanks,
Lavanya.
hi lavanya
thanks for this positive feedback.
you can safely use saag for 3-4 days, if kept in fridge.
after 4th day, just taste the saag whether it is good or not.
i have heard many people freeze the saag and use it for a longer period… but personally i have never tried this method.
last time, my saag which was kept in the fridge got slightly spoiled on 5th or 6th day.
i hope it helps.
dassana
I was looking for authentic punjabi Sarson ka saag and I got it. Today I made Sarson ka Saag. It’s become yummy and tasty. My mother and sisters also like this very much. Thank you Dassana Amit. For tempering I used dry red chilly also.
welcome geeta and thanks for this positive feedback on saag recipe.
Fantastic instructions. …
thanks sirisha