Dip Into Sarsoon Ka Saag With A Punjabi Twist

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

Mahima Girotra
sarsoon ka saag recipe ()

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!
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  • Total Time :180 min
  • Preparation Time : 60 min
  • Cooking Time : 120 min
  • Servings : 8
  • Cooking Level : High
  • Course: Main Course
  • Calories: 60
  • Cuisine: Indian
  • Author: 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.