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Sarson Da Saag

Sarson da saag is best served with Makki di roti.Sarson means mustard leaves.This is a typical Punjabi dish.Makki di roti and sarson da saag is mostly prepared during winter.

Sarson (mustard leaves)-1kg
Turnips-2 peeled and chopped(optional)
Ginger-2” piece
Salt-to taste
Makki ka atta (maize flour)-2tbsp
Jaggery powder-1 ½ tsp
Green chillies-2 finely chopped
Ginger-1” piece
Red chilli powder-1/2 tsp
  1. Wash and clean the mustard leaves.
  2. First remove the leaves and then peel the stems starting from the lower end and chop them finely.
  3. Peel stems the way you peel green beans
  4. The addition of the stem to the saag makes it tastier but it is importent to peel the stems from the lower ends.
  5. The upper tender portion may just be chopped.
  6. Chop the spinach leaves.
  7. Put chopped greens with ½ cup of water in pan.
  8. Chop garlic,ginger,green chilly very finely and add to the saag,add  turnip if you wish.
  9. Add salt and put it on fire and let it start heating.
  10. The saag will start going down.
  11. Cover and  let it cook on medium heat for 20 minutes.
  12. Remove from and cool.
  13. Grind to a rough paste,don’t grind too much.
  14. Add maize flour to the saag and cook for 15 minutes on heat.
  15. At serving time heat ghee,reduce heat,add ginger and green chillies.
  16. Cook till it changes color.
  17. Remove from fire and red chilly powder.
  18. Add ghee to the hot saag and mix lightly.
  19. Serve hot with fresh home made butter and makki di roti.
 Tips:I used 450 gms of tinned sarson since fresh greens was not available.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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