Authentic Sarson Ka Saag Recipe | Authentic Punjabi Style Sarson Ka Saag RecipePin

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Authentic Sarson Ka Saag Recipe | Punjabi Style Sarson Ka Saag Recipe [with video]

The Punjabi word for greens is saag. So in English, it translates to mustard greens. So you will have many different varities of saag Palak saag Or bathua saag, mooli ka saag, Chane ka saag or methi ka saag and so on.

Sarson ka saag cannot be made through shortcuts. It takes time to sort and wash greens, chop them, cook them, blend them, and cook them again.

In today’s world of hurry, if you want to enjoy the taste of an authentic Sarson ka saag, then you do have to spare some time for yourself and prepare it.

The Sarson ka saag recipe is straightforward; it is just the preparation and the method that takes time. Usually, I clean the greens and blanch and roughly grind them a day prior and keep it in a clean airtight container in the fridge. So half of my work is over and the next day it is easy to prepare the saag.

I generally use 3 to 4 green leafy vegetables to make the saag. They are mustard, bathua, spinach, and radish. 

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    Mustard greens are primarily responsible for the saag’s flavor and taste. The mustard adds bitter and pungent notes to the saag, which are subdued by bathua and radish.

    All that cooking and simmering results in a creamy, green saag bursting with flavors and mellowness. A bowl is full of antioxidants and health.

    The best time in India to buy mustard and Bathua is during the winter. Sarson ka saag is made in the homes and hearths of north India during this season, especially in Punjab, where this traditional recipe originates.

    The sarson ka saag topped with homemade white unsalted butter and served with Makki ki roti (flatbreads from maize flour) is comforting and warms up the palate and the body.

    Winter is the perfect time for this dish. Therefore, a little extra butter on top is okay. In addition, the saag is served with sliced or chopped onions and green chilies.

    I usually make Sarson Ka Saag Recipe in bulk and stock in the fridge. When I need to eat it, I temper the saag and then serve it.

    It has been my experience that saag improves in taste over time. Mine usually lasts for no longer than four or five days. Saag can also be frozen. Before eating, thaw the saag add fresh tempering, and eat. It is that simple.

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    The recipe of the Sarson ka saag that I share here with you here today is the traditional preparation we make saag at home. The proportion of the greens should be…bathua:spinach:mustard is 1:1:2. 

    The other greens, ie. Radish leaves are also added by estimation. It is optional. You may also add a little fenugreek if you want.

    Sarson ka saag is a delicious recipe that serves 8-9 servings and can be easily halved or doubled.

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      How To Make Sarson Ka Saag Recipe Differently

      The secret lies in the tempering for sarson da saag. The saag is not good enough to be served unless it is tempered.

      Using the dhungar method, you can use smoky, buttery flavor as a finishing touch to your food. It involves an encounter between ghee (clarified butter) and hot coals in a smoking chamber—most commonly a lidded pot. {see the video} 

      After the dhungar method, we have to temper the saag with garlic and spices. I always temper the saag with some ginger-garlic-green chilies paste, hing, and red chilly.

      Heat ghee and add the paste when the raw smell goes away, add the spices. Then quickly pour it on the saag and stir till it mixes. A combination of the 2 methods lends a unique flavour to the saag.

      Sarson Ka Saag Recipe (Authentic Punjabi Style)

      Authentic Sarson Ka Saag Recipe | Authentic Punjabi Style Sarson Ka Saag RecipePin
      Authentic Sarson Ka Saag Recipe | Authentic Punjabi Style Sarson Ka Saag Recipe

      In North India, sarson ka saag topped with butter and served with makki ki roti taste too good and is a winter staple.

      Prep Time: 2 hrs
      Cook Time: 2 hrs
      Total Time: 4 hrs

      Cuisine: North Indian
      Course: Main Course
      Servings: 8-9

      Author: Ranjeeta Nath Ghai

      Ingredients For Sarson Ka Saag

      • 1 bunch mustard leaves (sarson) सरसों के पत्ते
      • ½ bunch bathua leaves बथुआ
      • ½ bunch spinach leaves पालक
      • 1 cup tender radish leaves chopped (mooli ke patte) optional मूली के पत्ते
      • 1 cup fenugreek leaves, chopped optional मेथी के पत्ते
      • 2-3 medium-sized onions, finely chopped प्याज़
      • 3 medium-sized tomatoes, finely chopped टमाटर
      • 4 tsp ginger-garlic-chilly paste लहसन – अदरक – मिर्ची का पेस्ट
      • ½ tsp Everest Kashmiri red chili powder कश्मीरी लाल मिर्च [BUY HERE]
      • ½ tsp asafoetida powder (hing) हींग [BUY HERE]
      • 2 tbsp maize flour मकई का अट्टा [BUY HERE]
      • 2 to 3 cups water पानी
      • salt as required

      For ginger-garlic-chilly paste

      • 2-inch ginger अदरक
      • 2 green chilies हरी मीर्च
      • 7 to 8 garlic cloves लहसन

      Tempering For Sarson ka saag

      • 1 tsp ginger-garlic-chilly paste लहसन – अदरक – मिर्ची का पेस्ट
      • 2 tsp ghee घी [BUY HERE]
      • ½ tsp hing हींग [BUY HERE]
      • ½ tsp Everest Kashmiri red chili powder कश्मीरी लाल मिर्च [BUY HERE]

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        Sarson Ka Saag Recipe Cooking Instructions [with video]

        Making Sarson Ka Saag

        1. Chop all the greens and wash the greens well to get rid of the dirt. You may need to wash them 2-3 times under running water
        2. Except for maize flour, add all the ingredients listed under saag in a pressure cooker or pan, .
        3. Cook in the pressure cooker for 1 whistle (alternatively you can cook for 6-7 minutes and blanch it) and immediately open the cooker run the saag under cold water to retain its rich green colour. 
        4. In a blender, combine the greens with the stock. Add maize flour and blend under the pulse 1 or 2 times. I like my saag textured and not a gooey paste so I take the saag in small quantities and pulse it. I check it after every pulse to ensure that it is not a gooey pulp. 
        5. In another pan/wok, pour the ghee and the chopped onions and fry them till light brown.
        6. Add the ginger-garlic paste and saute till golden brown or the raw smell goes away. 
        7. Add the blended greens and the maize flour mixture and simmer for a good 25-30 minutes.

        Tempering For Sarson Ka Saag

        1. In another small pan, heat ghee
        2. Add the ginger-garlic paste. stir till the raw smell goes away.
        3. Add hing and red chilly powder and add it to the prepared saag. Stir and simmer for a couple of minutes.
        4. Serve Sarson ka saag hot with some chopped onions, whole green chilies and a dollop of unsalted white butter on the saag with makki di roti

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        The Dhungar Method

        The Dhungar MethodPin
        The Dhungar Method

        Want to give a smoky flavor to the dishes? Then go for the dhungar method. The dhungar method is a South Asian way of introducing a buttery, smoky flavor as a finishing touch to food. 

        1. This method can be employed to smoke a serving of dal, saag, non-veg dishes, paneer gravies, mixed vegetables or any gravy for 4-6 persons.
        2. Take a big enough charcoal, 1 inch big.
        3. Place it on the flame with tongs. 
        4. Allow it to turn red. You can turn it to ensure even burning from all sides.
        5. Put a small bowl in the center of your dish that needs to be smoked.
        6. Put the red hot coal in the bowl and add in 1 tsp of ghee on it. It will immediately start emitting smoke.
        7. Cover with the lid immediately and keep it covered for 4-5 mins.
        8. Remove the lid and gently pur the ghee in the dish and discard the coal piece. Be careful not to burn your fingers. The coal would be hot.
        9. Gently mix the ghee in the dish and serve it hot.

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        Quick Overview
        Authentic Sarson Ka Saag Recipe | Authentic Punjabi Style Sarson Ka Saag RecipePin

        Recipe Name: Authentic Sarson Ka Saag Recipe | Authentic Punjabi Style Sarson Ka Saag Recipe

        Author: Ranjeeta Nath Ghai

        Description: In North India, sarson ka saag topped with butter and served with makki ki roti taste too good and is a winter staple.

        Preperation time: 2H

        Cook Time: 45M

        Total Time: 2H45M

        Type: Main Course

        Recipe Yield: 8-9

        Recipe Ingredients: 1 bunch mustard leaves (sarson), ½ bunch bathua leaves, ½ bunch spinach leaves, 1 cup tender radish leaves chopped (mooli ke patte) optional, 1 cup fenugreek leaves, chopped optional, 2-3 medium-sized onions, finely chopped, 3 medium-sized tomatoes, finely chopped, 4 tsp ginger-garlic-chilly paste, ½ tsp Everest Kashmiri red chili powder, ½ tsp asafoetida powder (hing), 2 tbsp maize flour, 2 to 3 cups water, salt as required

        Recipe Instructions: Chop all the greens and wash the greens well to get rid of the dirt. You may need to wash them 2-3 times under running water Except for maize flour, add all the ingredients listed under saag in a pressure cooker or pan, . Cook in the pressure cooker for 1 whistle (alternatively you can cook for 6-7 minutes and blanch it) and immediately open the cooker run the saag under cold water to retain its rich green colour. In a blender, combine the greens with the stock. Add maize flour and blend under the pulse 1 or 2 times. I like my saag textured and not a gooey paste so I take the saag in small quantities and pulse it. I check it after every pulse to ensure that it is not a gooey pulp. In another pan/wok, pour the ghee and the chopped onions and fry them till light brown. Add the ginger-garlic paste and saute till golden brown or the raw smell goes away. Add the blended greens and the maize flour mixture and simmer for a good 25-30 minutes. Tempering For Sarson Ka Saag In another small pan, heat ghee Add the ginger-garlic paste. stir till the raw smell goes away. Add hing and red chilly powder and add it to the prepared saag. Stir and simmer for a couple of minutes. Serve Sarson ka saag hot with some chopped onions, whole green chilies and a dollop of unsalted white butter on the saag with makki di roti

        Recipe Cuisine: Punjabi-North Indian

        Video thumbnail URL:

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        22 Comments

        1. Yumm! I’m married to punjabi and this food is one of the reason. I love makke di roti te sarson da saag. And I miss it here so much in Maharashtra. Thanks alot for simple recipe. Will try to make it at home ❤️

          1. Ranjeeta Nath Ghai says:

            Thank you for the feedback. This is the simplest way to cook it and a lot tastier.

        2. Kanchan Singh says:

          Sarso da saag aur makke di roti.. it gives me a vibe of “winter is coming”.. i am coming to India this week, will savor into this combo. Thanks for sharing

          1. Ranjeeta Nath Ghai says:

            If you come towards Noida then be my guest. Will cook it for you.

        3. I have heard a lot about sarson ka saag. But never tried it. I never knew that there.are different methods to make sarson ka saag.

          1. Ranjeeta Nath Ghai says:

            Thank you for the feedback. This is the simplest way and a lot tastier.

        4. I love sarso ka saag it is the only saag I’ve eaten since I was a kid without fuss
          My mum makes lassi with it
          After reading your blog I am craving it

          1. Ranjeeta Nath Ghai says:

            Thank you for the feedback. I hope you enjoy eating it this season too

        5. I think the filipino version of this recipe is the one we call, laing. It’s made of taro leaves though with coconut milk. This kind of recipes are very nice to pair with some hot steaming rice and perhaps fried fish! yum! now I’m hungry!

          1. Ranjeeta Nath Ghai says:

            Would love to taste the Filipino version. Being a foodie I am in love with food. Thank you for the feedback.

        6. Aiysha Khan says:

          I love experimenting with recipes and so I have tried 3 or 4 different methods of preparing saag
          This one will be my 5th trial.
          Hoping it turns out to be as tasty as yours.

          1. Ranjeeta Nath Ghai says:

            Would love to have your feedback on how it went. Thank you for the feedback.

        7. I love sarson ka saag in winter.Last year I grew the greens with which I cooked. The taste becomes even better .I will try the dhungar method for smoking it.It sounds intriguing

          1. Ranjeeta Nath Ghai says:

            Thank you for the feedback. The dhungar method will add that missing effect.

        8. Wow I never know that there are so many ways to make Sarso Ka saag. It’s a famous dish in Punjab. Sarso da saag aur makke di roti, always reminds me my childhood days. Where my mom cooks and we all enjoy it. Thanks for taking me back in those golden days.

          1. Ranjeeta Nath Ghai says:

            I hope you enjoy this as much with the coming winters. Thank you for the feedback.

        9. Sarita Panda says:

          I had it once we traveled to shimla and since then I was trying to make but never happened but thank you for the simple recipe, will try.

          1. Ranjeeta Nath Ghai says:

            Would love to know how it went. Thank you for the feedback.

        10. Sarso

          Sarso ka Sag I first ate when i shifted to North India after marriage. Meet few who claimed no one can make better Sarso ka Saag than them. I was adamant to learn but they never shared the recipe …. then I tried my tasting sense to identify the ingredients and u know what now I actually make fantastic sarso ka saag and those people finally agreed I m better than them in this recipe.

          1. Ranjeeta Nath Ghai says:

            Some people are very mean when it comes to sharing a recipe. But then, who could ever stop a foodie from learning to cook? I am sure you really make it well.

        11. Best Recipe

          I read yours, you have really written a very nice post. You tell me a lot about sarson ka saag that I didn’t know earlier. Thanks for posting it.

          1. Ranjeeta Nath Ghai says:

            Thank you so much. I use them myself and am absolutely loving cooking in them.

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