Sarson ka saag or sarson da saag is a typical Punjabi dish. It is made with Sarson leaves (mustard leaves) and cooked with spices.

Sarson ka saag is traditionally served with makki di roti , (unraised corn bread). Sason ka saag and makki di roti are signature dish of Punjab.

From road side stands known as dhabas to high end restaurant serves these delicious items. Due its superb taste it is now popular in all over India and even outside India where authentic Punjabi cuisine is served.

Saag is more common in Punjab, Orissa and Bengal. Sarson ka saag is specialty of Punjab however saag also represent various other green leaved dishes. We are sharing today the most delicious ways to prepare sarson ka saag.

Preparation time 15 minutes

Cooking time 15 minutes

Serves 4 to 6

Sarson Ka Saag Ingredients

2 bunch of mustard leaves (sarson ka saag)

1 bunch of spinach leaves (palak)

3 to 4 tbsp ghee (clarified butter)

4 green chilly or to taste

½ tsp ginger paste

1 tsp garlic paste

1 big onion finely chopped

1 whole dry red chilly

1 tbsp corn flour

1 pinch sugar

Salt to taste

1 dollop of white butter (optional)

How to Cook Sarson Ka Saag

First of all clean and wash the all the greens then roughly chop them. You can also add few cubes of young turnips this will adjust the bitterness of the mustrard leaves.

Put them in pressure cooker with 1 cup of water. Pressure cook till done (2 whistle). Now let it cool down then put the greens with green chilly into your blender and make a smooth green paste.

In a pan heat ghee add the whole red chilly then add garlic paste, ginger paste and chopped onion go on stirring for 2 to 3 minutes. Then add the green saag paste to it.

Add salt and sugar and go on stirring continuously, then add corn flour. Stir until the mixture thickens for another 5 to 6 minutes.

Put off the flame and garnish with ginger juliennes, fried dry red whole chilly and dollops of white butter if using.

Serve sarson ka saag hot with makki ki roti and few slices of red onions.