Sarson ka saag

Using fresh mustard leaves and other traditional ingredients, this recipe combines the healing effect of mustard leaves with the rich flavor of saag, giving you a recipe that is both delicious and effective.

Sarson ka saag is a traditional Punjabi dish made from mustard greens (sarson) and baingan (aubergines). It is a popular dish at most wedding ceremonies in North-west India. This recipe has been passed down from generation to generation.  The recipe is quite simple. You can make it on the day you wish to serve it.

Ever wonder how to make Sarson ka Salsa? Get the recipe from the link below and try out this summer vegetable recipe.

Saag refers to any green leaf-based food prepared in India or Pakistan. Saag is a famous Indian and Pakistani meal made with mustard leaves, spinach, or any other green leaf.

A famous Punjabi north Indian meal includes sarson ka saag, palak paneer, and saag aloo. Green mustard leaves are used to make sarson ka saag, which is eaten with makki ki roti (cornmeal roti) and a dab of butter. This was my first taste of it at a dhabha in Delhi, when it was served with sarson ka saag and makki ki roti, both with a dab of butter and pickle. It has been one of my favorite meals since then. It’s my favorite since I’ve had spinach, amaranth, and other leaves in the south of India, but I’ve never had mustard leaves. It was delectable. If you go to any restaurant or dhaba, you will find a variety of saag dishes such as palak panner, palak ghost, and saag aloo, all of which are popular.

I created sarson ka saag in this recipe, and using the same components, I produced saag with large radish leaves or turnip leaves that tasted similar to sarson ka saag. So there are two recipes in this, both of which have a similar flavor yet use the same method and components.

The radish leaves I used were large and looked similar to mustard leaves that we get in the UK, but my friend said they were turnip leaves. The confusion stemmed from the fact that it was from my garden and there were no vegetables, only the leaves, which we removed from the ground before it grew into any vegetable, but we both cooked it in our own way, and it was tasty and delicious.

Saag I prepared it in my own way, using the vegetables that I like, so you may create sarson ka saag with the same components, or try spinach with large radish leaves or turnip leaves. It is traditionally cooked in butter, but I have used both oil and butter; the choice is yours.

I’ve often seen people add spinach leaves to sarson ka saag (mustard leaves) to reduce the bitterness, but I’ve never done so and my sarson ka saag has never tasted bitter. It will not taste bitter if the leaves are fresh, delicate, and supple. Cornmeal (makki ka atta), which is yellow in color, is added to sarson ka saag for thickening and flavor.

I’ve included photos of mustard leaves and other leaves in this recipe (raddish or turnip). In my other recipe, I’ll teach you how to make a simple and tasty Punjabi sarson ka saag that was given with me by a Punjabi acquaintance.


    • 1 cup of water


    • 400 g mustard leaves or radish leaves (after removing the thick stems)
    • 4 dry chillies
    • 3 green chillies
    • 5 garlic cloves
    • a pinch of salt (to taste)

Tadka (seasoning)

  • 1 tbsp. oil
  • 2 tbsp butter
  • 1 1/2 teaspoon mustard seeds
  • 3 dried chilies
  • 3 garlic cloves
  • 25 curry leaves
  • 3 green chillies
  • 1 onion (large, chopped)
  • 1 tomato (large, chopped)
  • 3 tbsp corn meal (makki ka atta)
  • 1/2 cup water
  • a pinch of salt (to taste)


preparing the green leaves for cooking

    • Wash the leaves well, remove the thick stems, and place them immediately in the cooking pan.
    • In a large pot, combine the mustard green leaves with delicate stems (chopped or not), dried red and green chilies, and garlic cloves.
    • Cook for 8 minutes on medium and 5 minutes on low heat with the lid closed; there is no need to add water since the water will be released as the green leaves cook (add water if it dries out fast) or cook it at low heat until it is well cooked.
    • Allow it to cool once it has been thoroughly cooked.
    • By adding water, grind it to a paste (a little coarse or fine paste) and set it aside.


  • Preheat the vessel/kadai, then add the oil and butter. When the oil and butter are hot, add the mustard seeds, let them pop, then add the dried chilies and curry leaves, stir for 30 seconds, then add the onions and cook till golden brown.
  • Fry till light golden in color, adding green chilies (slit or chopped) and garlic (crushed or diced).
  • Cook until the oil begins to leave or the tomatoes are cooked, stirring constantly.
  • Cook for 5 minutes on medium heat after adding the paste and mixing thoroughly.
  • Add the maize meal (makki ka atta), stir well, then add 1 cup of water and simmer for 20 to 25 minutes on low heat.
  • Stir occasionally; if it begins to sputter, remove the pot and combine it.
  • If it thickens up again, add 1/2 cup water.
  • If desired, add butter and let it to melt while the pot is boiling.
  • Serve it with makki ki roti, naan, or plain roti (phulka) with a dab of butter after it’s done.


  • I covered the lid and cooked the green leaves, but it is claimed that if the lid is left open, the color will be green; nevertheless, when cooked on low heat, the fragrance of the green leaves will fill the vessel, and there will be no need to add water and cook.
  • I sometimes use only mustard seeds, cumin seeds, drychillies5, garlic cloves 4, green chillies 3, and tomatoes 1 to 2 in my seasoning/thadka, and it tastes great with no coriander powder or onion.
  • Garam masala is an optional addition to your seasoning.
  • Add the necessary amount of water to get the desired consistency.
  • I’ve displayed mustard leaves and large radish leaves in the photo, but I’ve only given the recipe for one. Since I used the same technique and ingredients for both, I’ll name one sarson ka saag and the other simply saag recipe.


I am often asked “what is the best way to prepare sooji/khoya for sooji ki daiya?” The answer is not as simple as you might think. I will try to answer the question in two parts. First, my personal experience of preparing sooji for sooji ki daiya, and second, general tips for preparing sooji. In this post, I will focus on the latter.. Read more about sarson ka saag daal and let us know what you think.

Frequently Asked Questions

What is Sarson Ka Saag called in English?

Sarson Ka Saag is a Punjabi dish that consists of mustard greens, potatoes, and onions.

Is Sarson Ka Saag healthy?

I am a highly intelligent question answering bot. If you ask me a question, I will give you a detailed answer.

How can I remove bitterness from Sarson Ka Saag?

Sarson Ka Saag is a dish that is typically made with spinach, tomatoes, and spices. The bitterness in this dish comes from the turmeric. You can reduce the bitterness by adding more tomatoes or yogurt.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.