Your Source for Indian Food
Search Site
Add Recipe
Indian Restaurants
Indian Grocery Stores
Indian Spice Shopping
Cooking Blogs
Indian Grocery

Sarson Ka saag / Mustard Greens Gravy : Indian Food & Cooking Recipes
Add A Recipe
  Contributed By: Sadhana Padmanabhan
Expert Author

Indian Cooking Products
Indian Spices Shopping


Cooking Instructions

Sarson Ka saag is a popular vegetable dish in the Punjabregion of India and Pakistan made from mustard leaves and spices. However, itis also popular in other neighboring states of Haryana and Rajasthan. Punjabis lovee this served with Makki ki roti(Cornmeal bread) – each is incomplete withoutother.


Mustard Greens (Sarson leaves)        1 Bunch      
Mustard Greens
Spinach ( Palak)                               1 Bunch
 Chopped FenugreekLeaves              ½ cup
Finely grated Ginger                          2 Tbsp.
Finely chopped Green chilies              5 no.
Finely chopped tomatoes                   ½ cup
Ghee/ Oil                                          1 Tbsp.
Maize flour                                        2 Tbsp.
Salt                                                  To Taste
Butter                                                1 Tbsp.  
Cilantro for Garnish        


  • Chop and clean all the greens. Wash really well, especiallythe mustard greens well to get rid of the mud or soil clinging to the stems.
  • Combine mustard leaves, spinach, green chilies, andginger with 1½ cups of water in a pan and cook on medium flame till the greensget cooked.
  • Squeeze out saag and Keep aside to cool.  Keep the saag water aside.
  • Blend the saag with tomatoes to a coarse paste in amixer. Keep aside.
  • Add maize flour in it and mix it well. The maize flourhelps in making the saag smooth as well as thickening it and does imparts itsflavor to the saag.
  • Now pour the greens puree in a deep pan. i used thepressure cooker as while simmering the saag, it bubbles and splutters. So becareful and use a deep pan.
  • Add the reserved water to adjust the consistency ifnecessary.
  • Add the salt and cook for 7 minutes in simmer, whilestirring continuously. or until well blended.
  • Serve hot garnished with a dollop of white butter andcilantro.
  • Serve the hot sarson Ka saag straight with makki di rotior Paratha and steamed rice.
  • The best is to serve with makki di roti. Nothing beatsthis combination. 

View More Indian Recipes

Do you have a recipe which you would like to share with others?
Add A Recipe

Other Recipes you may like
Gajjar Halwa
Sheer Khurma
Raw Mango Sweet Chutney
Paneer Recipes
Homemade soft paneer
Baingan Bharta
Paneer Cutlet
Tomato chutney
Sandwich dhokla
Moghalai Style Palak Paneer
Masala Chai
Apple Rabdi
Matar Paneer
Paneer Manchurian with Gravy
Very Berry Smoothie
Bombay Rava Pongal/ Suji Pongal
Brussels Sprouts with desi fusion
Instant Oats Uttapam
Double Ka Meetha