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Punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag |

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Tarla Dalal

 17 December, 2024

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Punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag | with amazing 29 images.

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.

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 Punjabi sarson ka 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.

Enjoy Punjabi sarson ka saag recipe | sarson ka saag recipe | healthy sarson da saag | with detailed step by step recipe photos below.

 

Sarson ka Saag, Punjabi Sarson Ka Saag Recipe recipe - How to make Sarson ka Saag, Punjabi Sarson Ka Saag Recipe

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Preparation Time

25 Mins

Cooking Time

11 Mins

Total Time

36 Mins

Makes

4 servings

Ingredients

Method

For sarson ka saag
 

  1. 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.
  2. Strain using a strainer and drain well.
  3. Refresh it twice in enough cold water immediately and drain well again. Keep aside for 2 to 3 minutes to cool slightly.
  4. Blend in a mixer to a coarse mixture using ½ cup of water. Keep aside.
  5. Heat the oil in a non-stick kadhai and add the cumin seeds.
  6. When the seeds crackle, add the garlic, ginger and asafoetida and sauté on a medium flame for 30 seconds.
  7. Add the onions and again sauté on a medium flame for 1 to 2 minutes.
  8. 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.
  9. Serve the sarson ka saag hot with makai ki roti.

sarson ka saag recipe | Punjabi sarson ka saag | healthy sarson da saag | Video by Tarla Dalal

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Sarson ka Saag, Punjabi Sarson Ka Saag Recipe recipe with step by step photos

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Preparation for Sarson ka saag

 

    1. 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.
    2. Wash them nicely and chop and keep aside.
    3. 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.
    4. Wash them thoroughly under running water, chop and keep aside. 
How to make Sarson ka saag

 

    1. To prepare sarson ka saag recipe | Punjabi sarson ka saag | healthy sarson da saag |  in a big vessel or a deep non-stick pan, boil enough water. You can even boil the veggies in a pressure cooker but you may not get that green colour in sabzi.
    2. 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.
    3. Add spinach leaves. It is added to cut the bitterness and balance the extreme pungency of mustard greens.
    4. Also, add green chillies. Add 1 small radish and tomatoes for variation.
    5. 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.
    6. Strain using a strainer and drain well.
    7. 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.
    8. Drain well again. Keep aside for 2 to 3 minutes to cool slightly.
    9. Once cooled, transfer everything to a mixer jar.
    10. Add ½ cup of water.
    11. 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.
    12. 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.
    13. Once the oil is hot, add the cumin seeds.
    14. When the seeds crackle, add garlic.
    15. Add ginger.
    16. Add asafoetida and sauté on a medium flame for 30 seconds.
    17. Add onions. To make Jain sarso ka saag simply, skip both garlic and onion from the recipe and proceed with the rest.
    18. Sauté on a medium flame for 1 to 2 minutes or until the onions are soft.
    19. Add the mustard leaves-spinach mixture.
    20. Add turmeric powder.
    21. Add chilli powder. Adjust the spiciness as per your liking. We have already added some green chillies with mustard leaves-spinach.
    22. Add coriander-cumin seeds powder. This is optional.
    23. Add salt.
    24. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Our authentic sarson ka saag | Punjabi sarson ka saag | healthy sarson da saag |  is ready!
    25. 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.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
Energy64 cal
Protein1.9 g
Carbohydrates4.3 g
Fiber2.2 g
Fat4.4 g
Cholesterol0 mg
Sodium50.7 mg

Click here to view Calories for Sarson ka Saag, Punjabi Sarson Ka Saag Recipe

The Nutrient info is complete

Your Rating*

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Sarita tola

March 13, 2025, midnight

Perfact n testy

5 
user
Tarla Dalal

March 13, 2025, midnight

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 !!

user
Vimalchandshah mangilal shah

March 13, 2025, midnight

5 
user
Ramji Tiwari

March 13, 2025, midnight

Lovely

5 
user
jyotiprakash

March 13, 2025, midnight

Its wrong recipe

5 
user
Namdeo Metange

March 13, 2025, midnight

With mustered and spinach leaves if you add a bunch of bathua leaves then Sarson ka saag will get a smooth texture.

5 
user
Sujata

March 13, 2025, midnight

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

5 
user
Teeja teejasahu

March 13, 2025, midnight

5 
user
Sanjay

March 13, 2025, midnight

Can u suggest which oil or ghee for the saag?

5 
user
Foodie #663979

March 13, 2025, midnight

great recipe

5 
user
Maya chandwani

March 13, 2025, midnight

It''s really come out very well. Thank you

5 
user
Tarla Dalal

March 13, 2025, midnight

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 !!

user
Maya Devi Pujari

March 13, 2025, midnight

I like all greens and Sarson ka saag. I add little red chilly because it change flavour

5 
user
Tarla Dalal

March 13, 2025, midnight

Delighted to hear that Maya you made improvisation and it turned out good. Do try more recipes and share your feedback. Happy Cooking!!!

user
ruby

March 13, 2025, midnight

it was amazing.i loved it cuz i am a foodie.i suggest this recipe to all food lovers

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!

user
Merlyn D?Souza

March 13, 2025, midnight

I used the canned sarson. It came out absolutely delicious. Even my little grandson enjoyed it. Teaching him to eat more vegetables.

5 
user
Tarla Dalal

March 13, 2025, midnight

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 !!

user
Mohua Samaddar

March 13, 2025, midnight

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.

5 
user
Tarla Dalal

March 13, 2025, midnight

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 !!

user
Vandana

March 13, 2025, midnight

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.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Vandana, In this recipe we have not used what you have mentioned, however if you wish you can surely add.

user
Kiran jaiswal

March 13, 2025, midnight

Hi myself Kiran It''s North Indian seasonal dish. Recipes by Tarla dalal makes it easier. Thanks

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks Kiran. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.

user
n_katira

March 13, 2025, midnight

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.

5 
user
Rekha

March 13, 2025, midnight

5 
user
Aashika

March 13, 2025, midnight

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

2 
user
Tarla Dalal

March 13, 2025, midnight

Thank you so much for your suggestion.

user
Ambika

March 13, 2025, midnight

Could you please tell tje quantities if sarson, palak, bathua in kg.. , so that it is easy to buy from market. Thanks

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Ambika, Sorry, we would not be able to help you with the weights. We only use cup measurements.

user
Mehul Doshi

March 13, 2025, midnight

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..

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

user
Ambika

March 13, 2025, midnight

Awaiting my reply

5 
user
Rekha

March 13, 2025, midnight

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.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hello, Delighted to know you liked the recipe. Do try more recipes and share with us your feedback. Happy Cooking!!?

user

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