How to Make Sarson Da Saag – Authentic Punjabi Saag Recipe

Experience the flavors of Punjab with this authentic Sarson Da Saag recipe, a green-hued, wholesome curry made from a blend of fresh mustard greens and spinach. Unlike the usual onion-tomato based curries, this saag celebrates the earthy bitterness of mustard leaves, mellowed by the sweetness of spinach. Traditionally paired with makki ki roti (cornmeal flatbread), this dish is not only a winter staple but also a powerhouse of nutrients, brimming with iron, fiber, and essential vitamins. Its unique aroma and rustic coarse texture make it a cherished classic across North Indian homes.

What sets this saag apart is its simple preparation—fresh greens are pressure-cooked with garlic, ginger, onion, and green chilies, then gently mashed and simmered with cornmeal to thicken. A fragrant tempering of ghee, more garlic, ginger, onions, and chilies is added for depth and flavor. Whether enjoyed with corn roti, classic paratha, or even chapati, Sarson Da Saag brings both comfort and nutrition to your table. Best of all, this recipe requires minimal spices, letting the natural flavors of the greens shine through.

How to Make Sarson Da Saag – Authentic Punjabi Saag Recipe

Print Recipe

By Malini Serves: 3 Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients

• 1 bunch mustard leaves (sarson ke patte)
• ½ bunch spinach (palak)
• 2 garlic cloves, chopped
• 1 inch ginger, chopped
• ¼ onion, chopped
• 2 green chilies
• ½ tsp salt
• 1 cup water
• 2 tbsp cornmeal (makki ka atta)
• 2 tbsp ghee (clarified butter)
• Pinch of hing (asafoetida)
• 2 garlic cloves, finely chopped
• 1 inch ginger, finely chopped
• 1 green chili, slit
• 1 onion, finely chopped

Instructions

1

Wash and finely chop the mustard leaves and spinach. (If you have bathua leaves, add them too for an authentic touch.)

2

Place the chopped leafy greens into a pressure cooker along with the chopped garlic, ginger, ¼ onion, green chilies, salt, and water.

3

Pressure cook for about 4 whistles, until the greens are soft and fully cooked.

4

With a wooden or regular masher, mash the cooked greens mixture until coarse.

5

Stir in the cornmeal thoroughly, and cook the mixture over low heat for around 5 minutes until it thickens. Set aside.

6

Heat ghee in a large pan or kadai. Add the finely chopped garlic, ginger, slit chili, and hing. Sauté until fragrant.

7

Add the finely chopped onion and cook until golden brown.

8

Transfer the mashed saag mixture to the pan and stir to combine with the tempering.

9

Cook the saag over medium heat for another 4-5 minutes, allowing the flavors to meld.

10

Serve hot with makki ki roti or any Indian flatbread of your choice.

Notes

Tips:
Always use the freshest greens possible for the best color and flavor—frozen can be used but won’t have the same vibrant result., Traditionally, the greens are mashed by hand for a rustic texture; a blender can be used in a pinch but avoid over-pureeing., This saag is best enjoyed with the classic makki ki roti, but it tastes delicious with chapati, naan, or paratha as well.