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 Time15 minutes
Cook Time50 minutes
Course: Main Course
Cuisine: Indian
Keyword: mustard leaves, vegetarian
Author: Bhagya Suvarna


  • 2 bunch Mustard Leaves chopped
  • 1 bunch Spinach Leaves chopped
  • 1/2 bunch Bathua Leaves (Chenopodium) chopped
  • 4 tsp(heaped) Maize Flour
  • 2 tbsp Mustard Oil
  • 1 tbsp Ginger grated
  • 1 tbsp Garlic grated
  • 1 large Onion Finely Chopped
  • 2 medium Green Chillies Finely Chopped
  • 2 medium Tomatoes Pureed
  • 1 tbsp White butter
  • 1 tbsp Jaggery Grated or Powdered
  • Salt to Taste
  • 1 cup Water


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