Sarson ka Saag

Sarson ka Saag (Punjabi Mustard Leaves Dish) is popular North Indian vegetarian dish. It is made from mustard greens, garlic and ginger and spices. It is often served with makki ki roti.

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Serves 2-4

  • 2 bunches fresh mustard leaves (or 1 can mustard leaves)
  • 1 bunch spinach leaves (optional)
  • 2 medium onions, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 piece of ginger (2 inches/5 cm long), finely chopped
  • 4-5 fresh green chilies (optional)
  • 1 tsp red chili powder
  • 1 tsp cumin seeds
  • ¼ tsp coriander powder
  • salt to taste
  • ¼ tsp turmeric *1 tsp cornmeal disolved in ¼ cup water
  • 3 tsp butter
  • 1-2 tbsp vegetable oil

How to make Sarson ka Saag:

  1. Clean, wash and chop rougly mustard and spinach leaves.
  2. Heat the oil in a pan.
  3. Add onions and sautè for 2 minutes.
  4. Add ginger, garlic and saute stiring ocasionally till onions turns golden brown.
  5. Then add chopped green chilies. Stir fry briefly.
  6. Add chopped roughly mustard and spinach leaves. Stir in about a half cup of water and cook on medium heat for 10 minutes.
  7. Add dissolved in water cornmeal. Coook aditional 3 minutes, stiring continuously.
  8. Cool the mixture. Then, grind it to a paste in a blender.
  9. Heat some butter or oil in a pan.
  10. Add cumin seeds. Sizzle for few seconfs.
  11. Add prepared mixture. Add turmeric, coriander powder, red chili powder and salt to tate. Cook for 2-3 minutes. You can add some extra butter if you like. Serve it hot with makki ki roti.

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