Punjabi tradition is full of various different dishes that have ‘tadkas’ involved in their making. Sarsoon Ka Saag being one of the favourite dishes for winter, here’s a simple guide to go by, helping you easily make one at home! 

Easy Guide- 

  • 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 cooker 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.
  • 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 occasionally when the saag is simmering.
  • 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 to add white butter or use vegan butter.
  • Store the pureed and simmered saag in an airtight container for 4 to 5 days in the refrigerator. 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 amount of oil and onions.

Dip Into Sarsoon Ka Saag With A Punjabi Twist Recipe Card

Sarsoon Ka Saag is one of our favourite dishes in the Punjabi culture. Here’s how to make it with a punjabi twist!

Total Time :
180 min
Preparation Time :
60 min
Cooking Time :
120 min
Servings :
Cooking Level :
Main Course
Mahima Girotra


  • 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
  • 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


Step 1
Remove the lower end of the mustard 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.
Step 2
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.
Step 3
Add the greens to a 5 or 6 litre stove-top pressure cooker.
Step 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).
Step 5
Season the greens using 2 green chilies (chopped), ½ teaspoon red chili powder, 2 to 3 pinches asafoetida (hing) & salt as needed.
Step 6
Add 2 to 3 cups of water.
Step 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.
Step 8
You can also cook in a pan, though it will take longer. Cover and let the greens cook till they become soft.
Step 9
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. Add some of the greens and their cooking liquid to the base of a blender.
Step 10
Add 2 tablespoons of maize flour (fine cornmeal).
Step 11
Working in batches, blend to your preferred consistency. I usually make a smooth puree, but some folks like a coarser texture.
Step 12
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.
Step 13
Pour the greens purée in a deep-sided pot, as it will bubble and splutter. You can also add it to the same cooker.
Step 14
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.
Step 15
Once cooled, the saag can be kept in an airtight container in the fridge for 4 to 5 days. 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.
Step 16
Lightly brown the onions.
Step 17
Add about 2 cups of the cooked sarson ka saag to the tempering. Simmer for a few minutes until the saag becomes hot.
Step 18
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.
Step 19

inside      T.

Pair this meal combination of the saag and makki ki roti with a side of freshly chopped onions and green chilies if you like.