Go Back
–+ servings
Sarson Ka Saag

Sarson Ka Saag

by Nabeela Kauser
A traditional Punjabi dish made with mustard leaves, spinach, and bathua, slowly simmered with spices and ghee for a rich, earthy flavour. Best enjoyed with makki di roti and a dollop of desi ghee.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 241 kcal

Ingredients

  • 500 g Mustard Leaves sarson, washed and chopped
  • 250 g Spinach palak, washed and chopped
  • 100 g Chenopodium bathua, washed and chopped
  • 2 Onions finely chopped
  • 2 Tomatoes finely chopped
  • 2 Green Chillies chopped
  • 25 g Ginger chopped
  • 8 Garlic Cloves chopped
  • 50 g Maize Flour makii ka atta, for thickening
  • 50 ml Ghee
  • 2 tsp Salt adjust to taste
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Seeds

Instructions

  • In a large pot, boil mustard leaves, spinach, and bathua for 15–20 minutes until softened.
  • Drain and blend the greens coarsely, reserving the cooking water.
  • Heat ghee in a pan, add cumin seeds, and let them splutter.
  • Add chopped onions and sauté until golden brown.
  • Stir in garlic, ginger, and green chillies. Cook for 2 minutes.
  • Add tomatoes, salt, red chilli powder, and turmeric. Cook until the tomatoes release oil.
  • Mix in the blended greens and adjust consistency with reserved water.
  • Sprinkle maize flour gradually while stirring to avoid lumps. Simmer for 20–25 minutes.
  • Add a spoon of ghee and simmer for 5 minutes before serving.

Nutrition

Calories: 241kcalCarbohydrates: 31gProtein: 9gFat: 11gSaturated Fat: 6gCholesterol: 24mgSodium: 1349mgPotassium: 1309mgFibre: 10gSugar: 7gVitamin A: 12654IUVitamin C: 130mgCalcium: 286mgIron: 6mg
Keyword Curry, Recipe, Saag, Vegetarian
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!