Simple, practical, and full of everyday flavour, sarson ka saag recipe | saag recipe | how to make sarson da saag is a vegetarian punjabi curry made with mustard leaves / sarson ke patte, spinach / palak, and garlic in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Yield: 3 Servings
- Category: curry
- Cuisine: punjabi
Ingredients
for pressure cooking:
- 1 bunch mustard leaves / sarson ke patte
- ½ bunch spinach / palak
- 2 clove garlic (chopped)
- 1 inch ginger (chopped)
- ¼ onion (chopped)
- 2 chilli
- ½ tsp salt
- 1 cup water
other ingredients:
- 2 tbsp cornmeal / makki ka atta
- 2 tbsp ghee / clarified butter
- pinch hing / asafoetida
- 2 clove garlic (finely chopped)
- 1 inch ginger (finely chopped)
- 1 chilli (slit)
- 1 onion (finely chopped)
Method
- firstly, wash and finely chop 1 bunch mustard leaves (sarson ke patte) and ½ bunch spinach (palak). also add bathua leaves if available.
- take the chopped leaves in pressure cooker along with 2 clove garlic, 1 inch ginger, ¼ onion, 2 chilli and ½ tsp salt.
- add 1 cup water and pressure cook for 4 whistles.
- mash until coarsely ground.
- further add 2 tbsp of makki ka atta and mix well.
- cook for 5 minutes or until the mixture thickens. keep aside.
- now in a large kadai, heat 2 tbsp ghee, and saute 2 clove garlic, 1 inch ginger and 1 green chilli.
- further saute 1 onion until it turns golden brown.
- add in cooked and mashed leaves and mix well.
- continue to cook for 4-5 minutes, or until the saag is cooked completely.
- finally, enjoy sarso ka saag with makki ki roti or with chapati.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
