Sarso Ka Saag


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Sarso ka saag ,a winter speciality is specifically a recipe from Punjab.Its supper delicious and is made with pure butter served along ‘Makki ki Roti’ that is Tortilla made using a Cornmeal.


  • 500 gm Green Mustard / Sarso saag
  • 250 gm Goosefoot / Bathua saag
  • 250 gm Spinach / Palak saag
  • 3 tbsp Mustard Oil / Sarso Tael
  • 1/2 tsp Cumin / Zeera
  • A pinch Asafoetida / Hing
  • Salt to taste
  • 2 tbsp Clarified butter / Desi ghee
  • 2 Onions / Pyaaz
  • 1 tsp Garlic paste / Lasan
  • 1 tsp Ginger paste / Adrakh
  • 1-2 green chillies
  • 10-12 Ginger julienne/ Adrakh lachha
  • 1/4 tsp Turmeric / Haldi
  • 1/2 tsp Red chilli powder / Lalmirch
  • 1 tbsp Cornmeal / Makki atta
  • 1/2 tsp Garam masala


  1. Smoke out Mustard Oil in a pressure cooker,then add Asafoetida and Cumin.
  2. Let cumin to crackle for few seconds and then add finely chopped three leaves along with Salt.
  3. Pressure cook until 5-6 whistles.
  4. Let the pressure settle down,then put on the stove again and keeping heat to medium mash the saag using a hand masher until all the water evaporates.
  5. On other side heat clarified butter in a kadhai.
  6. To this add chopped Onions.Saute till translucent.
  7. Then add Ginger-Garlic paste,slit green chillies and Ginger julienned.
  8. Sauté for 30 seconds over medium.
  9. Next add Turmeric and Red chilli.Saute again over low for few seconds and then switch off the stove.
  10. Now drop the mashed Saag over it adding a cup of Water and Cornmeal flour.
  11. After saag starts boiling add Garam masala mix and put off the stove.
  12. Serve hot.

Tips :-

  • Cornmeal helps to bind the saag.
  • Dash Sarson ka saag with a dash of butter,juliennes of Ginger and green chillies.


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