Authentic Punjabi Sarson Ka Saag – Traditional Winter Recipe
Tarla Dalal
• Updated : Jan 03, 2026
Sarson ka saag recipe is a traditional Punjabi sabzi made with mustard leaves and spinach. Sarson ka saag is also popularly known as sarson da saag in Northern India and is served with makki ki roti. Here, we have used palak leaves but you can also use bathua or radish leaves. sarson ka saag is a spicy bright green Punjabi curry.
Punjabi sarson ka saag is mostly made and relished in winters as mustard leaves are easily available during winters. Sarson ka saag is best enjoyed in winters as quality of the ingredients is better when in season. When not in season, make use of canned mustard greens.
Table of Content
Sarson da saag is lightly flavored and the greens are what shine and add to the taste. To get the perfect authentic taste, you need to be patient as this recipe to be on the mark needs perfection. Yet the cooking part is quick and easy only the preparation time is time consuming.
All you need to do is clean the leaves, chop and blanch them. Make sure you immediately drain and transfer them to ice-cold water so that we do not lose out on the color of the vegetables and the color is retained.
To make Punjabi sarson ka saag recipe blend mustard leaves and spinach to a course mixture with green chillies. Further, heat ghee in a deep non-stick pan. You can use makhan or butter If you wish to. Add garlic ginger and onions to it. Sarson ka saag is mild in flavor and no complicated ingredients are added to the Punjabi sabzi. Next, add the course palak sarsaon mixture and add Indian spices turmeric, red chili powder and coriander powder, cook for few minutes and the super delicious Punjabi sarson ka saag is ready to be relished! Do not pressure cook the leaves as you may lose the color of the leaves and they may turn black.
See why we think this is a healthy sarson da saag recipe?
Mustard leaves are the storehouse of many phyto-nutrients that have health promotional and disease prevention properties. Mustards are very low in calories and fats. However, its dark-green leaves contain a very good amount of fiber that helps control cholesterol level by interfering with its absorption in the gut.
Mustard leaves in Punjabi sarson ka saag have a unique flavour that is mildly bitter but quite pleasing to the palate. In order to decrease the bitterness, the mustard leaves are first cooked in boiling water with the spinach before being blended and sautéed with flavourful ingredients like garlic and onions. A dash of spice powders add more zing to this delicious saag, making it a treat to the taste buds.
Serve this delicious Sarson ka Saag with Makki ki Roti and a dallop of butter or makhan topped over it, to make a satiating North Indian meal. One can also have Sarson ka Saag with butter garlic naan.
Tags
Soaking Time
0
Preparation Time
25 Mins
Cooking Time
11 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
36 Mins
Makes
4 servings
Ingredients
For Sarson ka Saag
- 5 cups washed and chopped mustard leaves (sarson ke patte)
- 5 cups washed and chopped spinach (palak)
- 1.5 tbsp. roughly chopped green chillies
- 1 tbsp oil
- 1 tsp cumin seeds (jeera)
- 1 tbsp finely chopped garlic (lehsun)
- 1 tbsp finely chopped ginger (adrak)
- 1/2 cup finely chopped onion
- 1/4 tsp asafoetida (hing)
- 1/2 tsp turmeric powder (haldi)
- 1 tsp chilli powder
- 1 tsp coriander-cumin seeds (dhania-jeera) powder , optional
- salt to taste
For Serving With Sarson ka Saag
Method
For sarson ka saag
- To make sarson ka saag, boil enough water in a deep non-stick pan, add the mustard leaves, spinach and green chillies, mix well and cook on a high flame for 4 to 5 minutes, while stirring occasionally.
- Strain using a strainer and drain well.
- Refresh it twice in enough cold water immediately and drain well again. Keep aside for 2 to 3 minutes to cool slightly.
- Blend in a mixer to a coarse mixture using ½ cup of water. Keep aside.
- Heat the oil in a non-stick kadhai and add the cumin seeds.
- When the seeds crackle, add the garlic, ginger and asafoetida and sauté on a medium flame for 30 seconds.
- Add the onions and again sauté on a medium flame for 1 to 2 minutes.
- Add the mustard leaves-spinach mixture, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve the sarson ka saag hot with makai ki roti.
Punjabi Sarson Ka Saag Recipe (Winter Special) Video by Tarla Dalal
Sarson ka Saag, Punjabi Sarson Ka Saag Recipe recipe with step by step photos
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This is how mustard leaves look like. Pick and clean a bunch of mustard leaves. Sarson leaves may have thick stems, you can either discard it (they are more bitter) or if you wish to use them, then chop them finely and cook well till soft. When not in season, make use of canned mustard greens.
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Wash them nicely and chop and keep aside.
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Similarly, pick and clean spinach leaves. These greens are loaded with fibre and antioxidants & are readily available in local markets during the winter season. This makes sarson da saag teh makki di roti an ultimate winter comfort food.
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Wash them thoroughly under running water, chop and keep aside.
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This is how mustard leaves look like. Pick and clean a bunch of mustard leaves. Sarson leaves may have thick stems, you can either discard it (they are more bitter) or if you wish to use them, then chop them finely and cook well till soft. When not in season, make use of canned mustard greens.
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To prepare the saag, boil enough water in a large vessel or deep non-stick pan.You can even boil the veggies in a pressure cooker but you may not get that green colour in sabzi.
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Add mustard leaves. Traditionally cooked Sarson ka saag consists of Bathua saag (goosefoot, chenopodium) and sometimes even with radish saag (mooli) and fenugreek saag (methi) along with spinach and mustard. We have taken 1:1 ratio of mustard greens and spinach leaves. You can alter the ratio and add leafy greens to go on ahead with whatever taste suits you.
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Add spinach leaves. It is added to cut the bitterness and balance the extreme pungency of mustard greens.
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Also, add green chillies. Add 1 small radish and tomatoes for variation.
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Mix well and cook on a high flame for 4 to 5 minutes, while stirring occasionally. Do not cover while blanching or else you won’t get that bright green colour in sarson ka saag.
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Strain using a strainer and drain well.
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Refresh it twice in enough cold water immediately. This will stop the internal cooking procedure and help in retaining vibrant green color of the leafy vegetable.
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Drain well again. Keep aside for 2 to 3 minutes to cool slightly.
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Once cooled, transfer everything to a mixer jar.
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Add ½ cup of water.
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Blend in a mixer to a coarse mixture and keep aside. Traditionally, blending is done using a wooden whisk to get that coarse bite. If you do not prefer this texture then puree it either fine and smooth.
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To make sarson ka saag, heat the oil in a non-stick kadhai. Traditionally, Sarson ka saag was prepared in earthen pots for an authentic taste.
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Once the oil is hot, add the cumin seeds.
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When the seeds crackle, add garlic.
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Add ginger.
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Add asafoetida and sauté on a medium flame for 30 seconds.
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Add onions. To make Jain sarso ka saag simply, skip both garlic and onion from the recipe and proceed with the rest.
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Sauté on a medium flame for 1 to 2 minutes or until the onions are soft.
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Add the mustard leaves-spinach mixture.
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Add turmeric powder.
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Add chilli powder. Adjust the spiciness as per your liking. We have already added some green chillies with mustard leaves-spinach.
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Add coriander-cumin seeds powder. This is optional.
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Add salt.
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Mix well and cook for 2 to 3 minutes. The saag is now ready to serve.
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Serve authentic Punjabi Sarson ka saag hot with makai ki roti and jaggery along the side. Top sarson da saag with a dollop of white butter or makhan to make it more flavorful.
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1. What is Sarson Ka Saag?
Sarson Ka Saag is a traditional Punjabi dish made mainly from mustard greens (sarson) often combined with other leafy greens like spinach and bathua. It’s slow-cooked with spices and served hot, typically with makki ki roti and butter or jaggery on the side, especially in winter.
2. What greens are used in this recipe?
The main ingredient is mustard greens. Many cooks also add spinach (palak), bathua (goosefoot), and sometimes radish greens and fenugreek leaves to balance flavor and texture.
3. Why mix spinach with mustard greens?
Spinach is added to reduce the strong bitterness of mustard leaves and achieve a well-balanced taste and smoother texture.
4. How should the greens be prepared before cooking?
Wash the greens thoroughly to remove dirt and grit. Roughly chop them and blanch (briefly cook in boiling water) or pressure cook before blending/coarsely grinding them into a paste.
5. Can I adjust the ratio of greens?
Yes. While traditional versions may vary, a common ratio is more mustard greens than other greens. Some cooks prefer a 2:1:1 ratio of mustard : spinach : bathua, but you can adjust based on your taste.
6. Is there a specific tempering or seasoning required?
Yes. After blending the greens, heat ghee or oil, add spices like cumin seeds, garlic, ginger, asafoetida, onions (optional), red chili powder, turmeric, and sauté before adding the saag. This tempering enhances flavor.
7. What is the best accompaniment for Sarson Ka Saag?
Traditionally, it’s served with makki ki roti (corn flatbread), fresh white butter (makhan), and jaggery for a classic Punjabi meal.
8. Can this dish be made ahead of time?
Yes. You can prepare Sarson Ka Saag ahead and refrigerate it for 2–3 days. Reheat gently before serving.
9. Is Sarson Ka Saag healthy?
Absolutely! It’s rich in vitamins, minerals, and antioxidants from the greens, making it a nutritious and warming winter dish.
10. Can I freeze Sarson Ka Saag?
While refrigeration works well, freezing is also possible. Thaw and reheat slowly to preserve texture and flavor. (General recipe practice)
11. What can I do if the saag turns too bitter?
Add more spinach or bathua (which are milder) to balance bitterness. You can also add a small pinch of jaggery to subtly round out sharp flavors. (Common cooking tip)
12. Do I have to use mustard oil?
Traditional recipes often use mustard oil for its authentic pungent flavor, but you can substitute with ghee or another neutral oil if preferred.
Like Punjabi sarson ka saag recipe:
Preparation & Greens
- Wash greens thoroughly Mustard leaves can trap dirt and grit, so wash them several times until the water runs clear.
- Include mustard stems Don’t throw away stems; chop them finely. When cooked well, they add great texture and flavor.
- Balance bitterness Adding spinach and/or bathua with mustard greens helps mellow the strong bitter flavor and gives a balanced taste.
- Pick tender leaves Baby mustard leaves cook faster and taste nicer than large tough older ones.
Cooking Techniques
- Blanch properly Boiling the greens briefly and then refreshing them in cold water helps retain the bright green color.
- Don’t overcook greens Quick cooking keeps them vibrant in color — overcooking can make the saag dull.
- Texture matters You can make the saag coarse for rustic style or blend it smoother depending on your preference.
Flavor & Consistency
- Add maize flour (makki ka atta) This helps thicken the saag and gives a creamy, rich texture.
- Balance flavors A small amount of jaggery can subtly cut bitterness and enhance overall taste.
- Tempering (tadka) Prepare the tempering of ghee/oil, garlic, ginger, onions and spices separately and then mix with the saag to boost aroma and depth.
Final Touch & Serving
- Top with white butter or ghee A dollop of fresh butter enhances richness and gives that classic Punjabi feel.
- Serve hot Sarson ka saag tastes best when served hot with makki ki roti and accompaniments like jaggery or pickles.
Storage Tips
- Store properly Saag can be refrigerated a few days or frozen for longer storage. Reheat gently when ready to serve
Nutrient values (Abbrv)per plate
| Energy | 64 Calories |
| Protein | 1.9 g |
| Carbohydrates | 4.3 g |
| Fiber | 2.2 g |
| Fat | 4.4 g |
| Cholesterol | 0 mg |
| Sodium | 51 mg |
Click here to view Calories for Sarson ka Saag, Punjabi Sarson Ka Saag Recipe
The Nutrient info is complete
Ambika
March 12, 2021, 2:45 p.m.
Could you please tell tje quantities if sarson, palak, bathua in kg.. , so that it is easy to buy from market. Thanks
Tarla Dalal
March 12, 2021, 2:45 p.m.
Hi Ambika, Sorry, we would not be able to help you with the weights. We only use cup measurements.
n_katira
Jan. 28, 2021, 5:28 p.m.
Truly a North Indian in a restaurant style. It''s a little on a spicier side, but that''s how this subzi is suppose to taste. I added the dhania-jeera powder which is optional here, and it tasted fab. The video also has some nice pointers on how to maintain bright green colour of subzi.
Kiran jaiswal
Dec. 14, 2020, 11:31 a.m.
Hi myself Kiran It''s North Indian seasonal dish. Recipes by Tarla dalal makes it easier. Thanks
Tarla Dalal
Dec. 14, 2020, 11:31 a.m.
Thanks Kiran. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Rekha
Nov. 3, 2020, 9:49 a.m.
Aashika
May 5, 2020, 11:02 a.m.
Never Ever put turmeric (Haldi) in your greens be it be sarson or spinach or methi.Reason check Ayurveda Also dont cook in aluminium pots. Saag should be cooked in Desi Ghee for real punjabi taste topped up with Makhan. Refined oil is not good, if you have to use oil use filtered (kachi ghani ka tel) oil
Tarla Dalal
May 5, 2020, 11:02 a.m.
Thank you so much for your suggestion.
Mehul Doshi
April 10, 2020, 11:13 a.m.
The recipe looks so good.. The chef presented it so beautifully & fantastic to see step by step so clearly told... I definitely try the procedure given..
Tarla Dalal
April 10, 2020, 11:13 a.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Ambika
Nov. 1, 2018, 12:45 p.m.
Awaiting my reply
Rekha
Oct. 19, 2018, 3:09 p.m.
I tried this recipe with Pala, sarson, Bathua and a small bunch methi... It came out nice but I thought it tasted nicer when I added a dash of lemon to it... Thank you for the quick recipe.
Tarla Dalal
Oct. 19, 2018, 3:09 p.m.
Hello, Delighted to know you liked the recipe. Do try more recipes and share with us your feedback. Happy Cooking!!?
Merlyn D?Souza
April 9, 2018, 6:05 p.m.
I used the canned sarson. It came out absolutely delicious. Even my little grandson enjoyed it. Teaching him to eat more vegetables.
Tarla Dalal
April 9, 2018, 6:05 p.m.
Hi Merlyn, We are very happy to know you liked the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Sanjay
March 31, 2017, 3:40 p.m.
Can u suggest which oil or ghee for the saag?
Ramji Tiwari
June 10, 2016, 3:31 p.m.
Lovely
tarla dalal
June 10, 2016, 3:31 p.m.
thanks
Namdeo Metange
June 2, 2016, 5:20 p.m.
With mustered and spinach leaves if you add a bunch of bathua leaves then Sarson ka saag will get a smooth texture.
Sujata
May 30, 2016, 9:36 a.m.
Hi, first time I am trying to made this recipe because my husband like it very much. Good and easy recipe. Due winter I just add some ghee. Thanks
Vimalchandshah mangilal shah
May 16, 2016, 4:31 p.m.
Vandana
April 12, 2016, 2:28 p.m.
A key ingredient is missing from this recipe. The addition of makki ka aata to the blended mustard leaves and spinach mix. Also wenever drain out the water in which we cook the leaves because we add vegetables like cartots or shalgham or mooli to the leaves.
Tarla Dalal
April 12, 2016, 2:28 p.m.
Hi Vandana, In this recipe we have not used what you have mentioned, however if you wish you can surely add.
Mohua Samaddar
April 9, 2016, 10:56 a.m.
This recipe is really very simple and l was looking for a quick simple recipe of sarson ka saag. Once l had a chance of tasting it in the restaurant and it was so delicious that I thought to prepare it. I prepared this dish and everyone relished it. So, l got their cheerful gesture in return. Thanks a lot. I would like to have some more recipes of northern India. Cooking is an art and it should be done with love which I tried after getting this simple method.
Tarla Dalal
April 9, 2016, 10:56 a.m.
Hi We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how you liked them. Happy Cooking !!
jyotiprakash
Dec. 26, 2015, 12:31 p.m.
Its wrong recipe
tarla dalal
Dec. 26, 2015, 12:31 p.m.
Please check updated recipe.
Teeja teejasahu
Oct. 20, 2015, 9:47 a.m.
Foodie #663979
May 22, 2013, 5:10 p.m.
great recipe
Maya chandwani
April 8, 2013, 3:41 p.m.
It''s really come out very well. Thank you
Tarla Dalal
April 8, 2013, 3:41 p.m.
Hi Maya, We are very happy to know you loved the Sarson ka Saag recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Maya Devi Pujari
June 14, 2012, 4:47 p.m.
I like all greens and Sarson ka saag. I add little red chilly because it change flavour
Tarla Dalal
June 14, 2012, 4:47 p.m.
Delighted to hear that Maya you made improvisation and it turned out good. Do try more recipes and share your feedback. Happy Cooking!!!
ruby
Aug. 29, 2011, 5:53 p.m.
it was amazing.i loved it cuz i am a foodie.i suggest this recipe to all food lovers
Tarla Dalal
Aug. 29, 2011, 5:53 p.m.
Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Sarita tola
Dec. 27, 2010, 11:37 p.m.
Perfact n testy
Tarla Dalal
Dec. 27, 2010, 11:37 p.m.
Hi Sarita, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
