Sarson Ka Saag

  • on January 16, 2021
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  • 500 grams Mustard leaves
  • 200 grams Spinach
  • 3 Garlic cloves
  • 2 Medium Sized Onions
  • 1 inch Ginger
  • 2-5 Green chillis
  • 4 table spoon Maize flour
  • 2 table spoon Ghee
  • Salt (to taste)
  • Methi seeds (to taste)


  1. Clean and wash sarson, n spinach. Chop the leaves finely.
  2. Chop ginger, garlic cloves and chillies.
  3. Put some water in a big pan, add some methi seeds and bring to a boil, add in spinach, sarson saag, cut ginger n cut chillies. 
  4. Let the saag n spinach cook, keep adding water. On gas it takes 1-2 hours or so.
  5. The leaves should be soft after that time and use kotni (a wooden stick) to really mix it well. (Some use blenders but I don't).
  6. Heat ghee in a pan, add onions and garlic . Fry until light brown. Add salt. Mix well.
  7. Add the cooked saag and simmer the flame. Cook for few minutes.
  8. Add the maize flour, and stir well using the kotni.
  9. Serve hot with paratha or makki ki roti.



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  • For:
  • 4 Adults
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Article Categories:
Saag Punjabi Dhaba Style · Vegetables

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