Sarson Da Saag

Sarson Da Saag

Course Main Dish
Cuisine Indian


  • 2 bunches mustard greens (sarson)
  • 1 bunch spinach (palak)
  • 6 garlic cloves, minced
  • 2 tsp freshly grated ginger
  • 2 green chillies, chopped
  • 1 onion, chopped
  • 1 1/2 tsp salt
  • 2 tbsp corn meal (makki ka atta)
  • 2 tbsp desi ghee or oil


  • Chop the mustard, leaves and tender stems of both greens. Wash thoroughly in several changes of water.
  • Boil 1 cup water in pressure cooker and drop the chopped greens, ginger, garlic, green chillies and salt.
  • Pressure cook it for 6 whistles.
  • Let it cool to room temperature.
  • Grind it coarsely using a handmixer.
  • Sprinkle corn meal on the saag and cook for 15 minutes on low heat.
  • Saute onion in ghee till brown.
  • Stir in the saag and heat well.
  • Serve with makki ki roti.


  • For best taste use fresh tender greens.
  • You can use gram flour (besan) instead of corn meal (makki ka atta).
  • Ghee enhances the taste of saag, so pour a spoonful of melted ghee on the saag while serving.