Sarson ka Saag

During our trip to Amritsar, I had this delicious preparation of Mustard greens for the first time in one of the Dhabas. So when I saw the mustard leaves in the market it brought back the memories of the delicacy I had eaten. A search on the internet threw up a number of recipes using a number of optional ingredients along with the mustard greens (Sarson). I decided to use the basic three types of greens to make the Saag.

Sarson ka Saag

Prep time 15 minutes
Cook time 50 minutes
Total time 1 hours, 5 minutes
Dietary Vegetarian
Meal type Main Dish
Misc Serve Hot


  • 2 bunches Mustard Leaves (Chopped)
  • 1 bunch Spinach Leaves (Chopped)
  • 1/2 bunch Bathua Leaves (Chenopodium) (Chopped)
  • 4 heaped teaspoons Maize Flour
  • 2 tablespoons Mustard Oil
  • 1 tablespoon Ginger (Grated)
  • 1 tablespoon Garlic (Grated)
  • 1 Large Onion (Finely Chopped)
  • 2 Medium Green Chillies (Finely Chopped)
  • 2 Medium Tomatoes (Pureed)
  • 1 tablespoon White butter
  • 1 tablespoon Jaggery (Grated or Powdered)
  • Salt to Taste
  • 1 cup Water


Step 1
Clean wash and chop all the greens
Step 2
In a pressure cooker add the greens along with a cup of water and mix well, close the lid and cook for 3-4 whistles. Open the cooker only after the steam has been completely released.

Step 3
Using a hand blender, blend the greens while gradually adding the maize flour. Keep aside.
Step 4
in another pan heat the mustard oil, add in the grated ginger and garlic. Saute for a minute
Step 5
Add in the chopped onions and saute until slightly brown. Add in the chopped green chillies. Mix well.
Step 6
Add in the tomato puree, salt and cook for about 2 - 3 minutes
Step 7
Add in the blended greens and mix well. Cover and cook for about. 2-3 minutes. Turn off the flame .
Step 8
The saag is ready to be served with a dollop of white butter on top.

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