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Sarson da saag

Sarson da Saag

Sarson da saag is a curry made using fresh mustard greens along with other greens such as spinach, fenugreek leaves, bathua leaves, or kale. The curry is flavored with a tempering made with ghee, onions, ginger, garlic and green chili. It is made specially during winters and served with makki ki roti (cornmeal flatbread). It is everyday meal made in villages of North India. It is gluten free. To make it vegan avoid using ghee and butter and use oil instead.
Course curry, Main Course, Main Dish, roz ka khana
Cuisine Indian, North Indian
Keyword greenleafy, greenveggie, NorthIndian, roz ka khana, saag, sarson, winter
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 167kcal


  • 250 g sarson fresh mustard leaves washed and trimmed
  • 250 g spinach palak, washed and chopped
  • 1 tbsp ginger chopped
  • 1 tbsp garlic chopped
  • 1 green chilies chopped
  • 1/4 tsp turmeric powder haldi
  • 1/2 tsp red chili powder
  • 1.5 cup water
  • 2 tbsp sorghum flour Usually maize flour is used. I did not have maize flour and hence sorghum flour is used.
  • salt to taste
  • onion for garnishing
  • butter for garnishing

For tempering

  • 2 tbsp ghee clarified butter
  • 1 tsp cumin seeds jeera
  • 1 onion finely chopped
  • 3 garlic finely chopped
  • 1 tsp ginger finely chopped
  • 1 green chili finely chopped
  • 1/2 tsp red chili powder
  • 1 tsp garam masala
  • 1 tbsp butter
  • salt to taste


  • In a pressure cooker pan, add washed and chopped sarson and spinach. Add chopped ginger, garlic and green chili.
    Sarson da saag
  • Add turmeric powder, red chili powder and  salt. Add water.
    Sarson da saag
  • Pressure cook for 3-4 whistles. 
    Sarson da saag
  • Let the pressure cooker cool by itself. Open the lid and coarse crush the mixture with the help of a hand blender or grinder.
    Sarson da saag
  • Add sorghum flour - jowar atta. (Maize flour is better option. Since I did not have maize flour I have opted to use sorghum flour).
    Sarson da saag
  • Stir the mixture and then simmer and cook for 20-25 minutes on low heat. The mixture will start to thicken as it simmers. The saag mixture will be ready after 25 minutes. Keep it aside.
    Sarson da saag
  • For the final tempering /tadka - Heat ghee in a pan. If you want to make vegan, add oil instead of ghee.
    Sarson da saag
  • When the ghee heats, add cumin seeds and let it crackle.
    Sarson da saag
  • Add finely chopped onion, ginger, garlic and green chili (you can keep onions, garlic, ginger and green chili medium chopped. I had chopped it really fine as my son would eat them without any fuss). Add salt and saute till onions are translucent and soft.
    Sarson da saag
  • I have finely chopped onions, garlic, ginger and green chili using my wonderchef string chopper. 
    Sarson da saag
  • Add red chili powder and mix well.
    Sarson da saag
  • Add the thickened saag mixture. Mix well.
    Sarson da saag
  • Add garam masala powder. Mix well and simmer for couple of minutes.
    Sarson da saag
  • The sarson da saag is ready. Before serving add butter and mix well. (Avoid adding butter to make it vegan).
    Sarson da saag
  • Remove in the serving bowl. Add a little butter and garnish with onion rings. Serve the piping hot sarson da saag with makki ki roti. I have served it with ragi jowar pyaaz phudina roti, sliced onions and mango pickle.
    Sarson da saag
  • Let's eat.
    Ragi Jowar Pyaaz Phudina roti


Calories: 167kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 181mg | Potassium: 658mg | Fiber: 5g | Sugar: 3g | Vitamin A: 8040IU | Vitamin C: 67.4mg | Calcium: 156mg | Iron: 3.4mg