Sarson Ka Saag is a traditional Punjabi dish that holds a special place in the hearts of many Indians, especially during the winter season. This dish is not only delicious but also packed with nutrients, making it a healthy choice for all. The rich, green saag (mustard greens) combined with spices and served with makki ki roti (cornmeal flatbread) and a dollop of butter is a true winter delight that warms the soul and satisfies the palate.

The Origins of Sarson Ka Saag

Sarson Ka Saag has its roots in the state of Punjab, India, where mustard greens are a staple crop. The dish is a representation of the rich agricultural heritage of Punjab, where farming is a way of life. Mustard greens are abundantly grown in Punjab, especially during the winter months, and are used to create this flavorful and nutritious dish that has become a symbol of Punjabi cuisine.


  • Mustard Greens: 500g
  • Spinach: 250g
  • Bathua Leaves (Chenopodium): 250g
  • Tomatoes: 2 medium-sized
  • Green Chilies: 2-3
  • Ginger: 1-inch piece
  • Garlic Cloves: 4-5
  • Cornmeal (Makki ka Atta): 3-4 tbsp
  • Ghee (Clarified Butter): 2 tbsp
  • Salt: to taste
  • Red Chili Powder: 1 tsp
  • Turmeric Powder: 1/2 tsp
  • Coriander Powder: 1 tsp
  • Garam Masala: 1 tsp
  • Water: as needed


  1. Clean and Chop Greens: Wash and chop the mustard greens, spinach, and bathua leaves. You can also roughly chop the tomatoes, green chilies, ginger, and garlic cloves.

  2. Pressure Cook: Add the chopped greens, tomatoes, green chilies, ginger, and garlic to a pressure cooker. Add a little water, salt, red chili powder, and turmeric powder. Pressure cook for about 3-4 whistles. Once done, let it cool and then blend into a coarse paste.

  3. Tempering: Heat ghee in a pan. Add the blended greens mixture and cook for a few minutes. Then, add coriander powder and garam masala. Adjust the seasoning as per your taste.

  4. Simmer: Add cornmeal (Makki ka atta) to the saag and simmer on low heat for about 20-30 minutes. This will help thicken the saag and enhance the flavor.

  5. Serve: Your delicious Sarson Ka Saag is ready to be served hot with a dollop of butter on the top, along with makki ki roti or any bread of your choice.

Health Benefits of Sarson Ka Saag:

  • Nutrient-Rich: Mustard greens are packed with essential nutrients like vitamins A, C, and K, as well as minerals like calcium and iron.
  • Digestive Aid: The high fiber content in mustard greens aids digestion and promotes gut health.
  • Immunity Booster: The combination of greens and spices in Sarson Ka Saag helps boost the immune system, especially during the winter months.
  • Low in Calories: This dish is low in calories and high in fiber, making it a great choice for those looking to maintain or lose weight.

Frequently Asked Questions (FAQs) about Sarson Ka Saag:

1. Can I use store-bought mustard greens for Sarson Ka Saag?

Yes, you can use store-bought mustard greens if fresh ones are not available. However, fresh greens will enhance the flavor of the dish.

2. Can I freeze leftover Sarson Ka Saag?

Yes, you can freeze the leftover saag in an airtight container for up to a month. Thaw and reheat before serving.

3. Is Sarson Ka Saag spicy?

The level of spiciness can be adjusted according to your taste preferences. You can control the amount of green chilies and red chili powder to make it mild or spicy.

4. Can I skip adding bathua leaves to the saag?

Bathua leaves add a unique flavor to the dish, but if unavailable, you can skip them or substitute with spinach.

5. Can I use butter instead of ghee for tempering?

Traditionally, ghee is used for tempering as it adds a rich flavor. However, you can use butter as a substitute if needed.

6. What can I serve with Sarson Ka Saag if I don’t have makki ki roti?

You can serve Sarson Ka Saag with roti, paratha, or even steamed rice as alternatives to makki ki roti.

7. How can I make Sarson Ka Saag vegan?

To make Sarson Ka Saag vegan, you can use oil instead of ghee for tempering and skip adding butter on top while serving.

8. Can I add cream to Sarson Ka Saag?

If you prefer a creamier texture, you can add a dollop of fresh cream to the saag before serving.

9. How long does it take to cook Sarson Ka Saag?

The total cooking time for Sarson Ka Saag is approximately 45 minutes, including preparation and cooking.

10. Can I use a blender instead of a hand blender to blend the cooked greens?

Yes, you can use a regular blender to blend the cooked greens into a coarse paste if a hand blender is not available.

Sarson Ka Saag is a dish that not only tantalizes the taste buds but also provides a nutritional boost during the winter season. Whether you enjoy it with traditional makki ki roti or your favorite bread, this dish is sure to become a warming favorite in your home. Experiment with the spices and ingredients to cater to your palate and enjoy the flavors of this Punjabi delicacy!

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