Sarson ka Saag – Step by Step Sarson da Saag Recipe

Sarson ka Saag – Step by Step Sarson da Saag Recipe is a mix of delicious greens like mustard leaves, spinach, bathua or broccoli, slow cooked with mild spices and brown butter to give it an absolutely divine taste.

Sarson ka Saag recipe using mustard leaves, spinach and broccoli

Sarson ka Saag, popularly known as Sarson da Saag is an extremely delicious and popular Indian vegetable in winter. It’s creamy, rich in flavors (butter+spices) and served with “Makki di Roti’

Winter’s in India is the perfect time when you see a variety of fresh fruits n vegetables in the market and there are certain vegetables like Sarson (mustard), Spinach (Palak), Methi (Watercress), which are particularly available in winters.

What is Sarson ka Saag 

It’s a sauteed and creamy mix of sarson leaves (long mustard leaves), spinach and bathua (green Indian leaves) or broccoli. All these leaves are blanched, pureed and then cooked in a mix of onion, spices and butter.

It’s one of the extremely famous winter recipes from the state of Punjab, in Northern India.

Where it’s popularly known as ‘Sarson Da Saag’ and eaten mostly with ‘Makki ki Roti‘ (Cornmeal Flatbread) with a dollop of fresh white butter on top and a small serving of jaggery to complete the meal.

And as soon as mustard leaves are available, there is not a single restaurant/home in Northern India where you won’t find ‘Sarson da Saag with Makki di Roti’ as they are a perfect match together.

easy Sarson ka Saag recipe

Sarson ka Saag

What are the Ingredients for Sarson ka Saag : 

Although every home has its own preparation for the Sarson ka Saag, the basic remains the same, you mix :

  • Mustard Leaves
  • Spinach
  • Bathua (Chenopodium) or replace with Broccoli as I do.
  • Ginger + Garlic
  • Onion
  • Spices: salt, chili powder, coriander powder.
  • Makki Atta or Besan 

Now, since we don’t get ‘Bathua leaves‘ here (it enhances the flavor of mustard leaves), we usually use broccoli which gives a similar texture and taste.

Ingredients for Sarson ka Saag

Ingredients for Sarson ka Saag

How to Make Sarson ka Saag:

The ‘Authentic Sarson da Saag’ method is slightly tedious and time consuming, however over the years, I’ve perfected this quick way to make the recipe with exactly the same taste.

It involves 3 easy steps which are details below:

Step 1 – Boil/Blanch the Fresh Ingredients:

We start by adding the green ingredients (Sarson Saag, Spinach and Broccoli) + ginger in a big pot/pressure cooker or instant-pot and then cook it for few minutes.

Cooking Time In Big Pot with Cover: 20 minutes over medium flames.

Cooking Time In Pressure Cooker: 7 Minutes (3-4 whistles).

Cooking Time In Instant-Pot: 3 Minutes (manual cooking).

How to make Sarson ka Saag


how to make Sarson da saag


Step 2 – Making a Paste:

Once the fresh ingredients are cooked, then we place everything in a food processor and blend or you can even use a hand blender.

This will be a thick paste and use as little water as you can.

how to make Sarson saag with broccoli

Step 2 – Cooking the Sarson ka Saag:

This is the last step of the process and it takes about 15 minutes to complete it.

We start by sautéing onions using butter+oil mix in large pan/wok.

Then we add 1/2 of spices and saute again.

Then we add the sarson ka saag raw paste, mix everything and let it cook on low heat (covered).

Let this slow cook/simmer for next 10 minutes (stir every minute).

Finally add cream or yogurt or a mix of cream+yogurt and saute everything.

Then cover and slow cook for next 15 minutes (stir every 2 minutes).

Once thick and cooked, turn off the heat.

final step showing sarson ka saag process

sarson ka saag process


If you like a light, a rich flavor, you can cook it on low heat for 1-2 hrs (stirring every 2-3 minutes).

Infact, in many homes, the Sarson ka Saag is prepared early morning and then kept on low flames to cook it till evening.

But they do keep adding butter or cream to keep the consistency rich. So this is a perfect recipe for slow cooker 🙂

how to make Sarson ka Saag

The recipe, I’m sharing is absolutely easy to make and it’s very light.

Infact, most of my family/friends, whoever has eaten this saag, says that ‘ it tastes rich in flavors yet feels light to eat’.

This recipe is great for vegetarians as it’s packed with many leafy greens and if you’re a vegan, you can replace butter with any light oil.


Try the recipe this winter with your choice of side (bread/flatbread/rice/quinoa) and do let me know.

Extra Pro Tips :

How to Clean Sarson ka Saag:

  • The saag is often sold in large bunches and if buying from Indian stores, they are so fresh that they often come with soil/dirt sticking to the leaves. 
  • Hence, you need to open the bunch, separate each leaf and soak them in a large pot of water.
  • Then gently massage and loosen any or all dirt or soil. Then remove all leaves from the pot and wash the leaves in running water.
  • Wash 3-4 times to remove any soil. Then keep the leaves on the kitchen towel.
  • If the steps are too thick and rough, the tear off the leaves from the stems (you can keep all the tender or small thin stems). 
  • Once everything is cleaned, the leaves are ready to use as per the directions above.


How does Sarson Saag Leaves Look: 

The sarson or mustard leaves are prickly on the edges



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Yield: 4

Sarson ka Saag - Step by Step Sarson da Saag Recipe


Sarson ka Saag - Step by Step Sarson da Saag Recipe is a mix of delicious greens like mustard leaves, spinach, bathua or broccoli, slow cooked with mild spices and brown butter to give it an absolutely divine taste. #sarsonsaag

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • 2 Cups Fresh Mustard Leaves - cleaned
  • 1 Cup Spinach - you may use fresh/frozen
  • 1 Broccoli Crown - medium to small size
  • 2 Large Onions - thinly chopped
  • 1 Inch Piece of Ginger - cleaned
  • 1 Tbsp Ginger - grated - for sauce
  • 1 Tsp Garlic - grated - for sauce
  • 3-4 Green Chilies - thinly chopped - use as per taste
  • 3 Tbsp Yogurt - optional
  • 5 Tbsp Brown Butter or Ghee - you may use oil too
  • 2 Tbsp Makki ka Atta (Cornmeal Flour) - you can also use besan (chickpea flour)
  • 5 Cups Water - To Steam veggies


  • 1 Tsp Turmeric - optional - it enhances the rich green color
  • 2 Tbsp Cumin Seeds
  • 1 Tbsp Coriander Powder
  • 1/2 Tsp Asafetida - also called heeng/hing in Hindi
  • 1 Tbsp Garam Masala
  • 1 Tsp Red Chili Powder
  • Salt - as per taste

For Tempering: Optional

  • 2 Tbsp Ghee
  • 2-3 Whole Red Chillies
  • 1 Tbsp Cumin Seeds


Boil the Vegetables 7 Make a Smooth Mix:

  1. Boil 5 cups water in a large pot.
  2. Add mustard leaves, spinach, broccoli, ginger piece and let cook for about 10 minutes. (cover with lid). OR You may use pressure cooker to cook the vegetables.
  3. After the vegetables are slightly tender, strain all the water and let them cool to touch.
  4. Using a food processor/hand blender, pulse the cooked vegetables into a thick - smooth paste.

Cooking the Sarson ka Saag:

  1. Now, heat a large pan with 5 tbsp oil for about a minute.
  2. Add, cumin seeds, chopped onions and saute on low heat for a minute.
  3. Now, add ginger + garlic, green chilies and saute for another 2 minutes or till onions turn golden.
  4. Add, rest of the spices, vegetable paste and saute everything evenly.
  5. Cover the pan with a lid, lower the heat to low and let cook for 15 minutes (saute every 2 minutes).
  6. After 15 minutes, remove the lid, add the makki ka atta/besan, yogurt, saute everything and let cook for another 10 minutes.
  7. While the saag is cooking, heat a small pan for tadka (tempering).
  8. Add 2 tbsp ghee, cumin seeds in a small pan over low heat.
  9. Once, the cumin seeds start to crackle, add whole red chili and turn off the flames.
  10. Transfer the cooked saag in a serving dish.
  11. Pour the tadka/tempering over it and serve hot with fresh makki ki roti.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 668Total Fat: 47gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 86mgSodium: 272mgCarbohydrates: 56gFiber: 19gSugar: 19gProtein: 18g

38 Replies to "Sarson ka Saag - Step by Step Sarson da Saag Recipe"

  • Sina @ Vegan Heaven January 6, 2016 (4:38 pm)

    This is such a unique dish, Molly! Never heard of it, but I’m sure it’s really delicious!! 🙂

  • Howie Fox January 4, 2016 (8:08 pm)

    Wooaah!! Love the photos and the little vessel!! Plus, I’d love to see how you prepare this dish – looking at the recipe list it looks like real alchemistry to get this one just right! 😀

    • Molly Kumar January 6, 2016 (5:16 pm)

      Hahaha – Thanks Howie. I know, it may sound pretty handsful but the recipe is actually very easy 🙂

  • Gin January 4, 2016 (6:02 pm)

    I can’t believe all the veggies in here! I _love_ Indian flavors but I’ve never had a chance to try anything like this. Pinned!

    • Molly Kumar January 4, 2016 (11:13 pm)

      Hahaha, its actually a full ‘Veggiethon kind of recipe’ If I can call it so, but they all taste absolutely delicious together. Do try if you get a chance and definitely let me know. Thanks for visiting 🙂

  • Jacqueline Meldrum January 3, 2016 (2:44 pm)

    That looks so tasty Molly and I love the bowl you served it in!

  • Kat January 3, 2016 (10:45 am)

    This sounds delicious! I’ve never made anything like that, but I definitely have to give it a try when I find mustard greens!

    • Molly Kumar January 4, 2016 (5:15 pm)

      Thanks Kat – Do give it a try, it’s yummmm 🙂

  • [email protected] January 2, 2016 (4:18 am)

    Wow Molly this looks delicious. Such a beautiful colour and so healthy. And those flavours? They sound awesome. Pinned to try soon!

    • Molly Kumar January 2, 2016 (6:01 am)

      Thanks Mel 🙂 I’m so glad you liked them!

  • The Vegan 8 January 2, 2016 (3:19 am)

    Such a unique dish, I have never heard of it! Such fantastic colors!

  • Kathy Hester January 2, 2016 (3:13 am)

    I love the deep green of this dish! I’ve never made a saag with mustard greens and I can’t wait to give your recipe a try!

    • Molly Kumar January 4, 2016 (5:25 pm)

      Thanks Kathy…the mustard greens are very delicious when mixed with other greens.

  • Cris January 1, 2016 (10:19 pm)

    Now that’s totally new! Pin it!!! 🙂 Love it!

  • Ginny McMeans January 1, 2016 (2:34 pm)

    This is like nothing I have ever tried and it really is intriguing. I will be making this fabulous side very soon.

    • Molly Kumar January 4, 2016 (5:23 pm)

      Do give it a try, it’s super creamy and delicious 🙂 Thanks for visiting Ginny.

  • Linda @ Veganosity December 31, 2015 (5:47 pm)

    I LOVE Indian spices and food. An Indian restaurant opened five minutes from my house recently and we eat there at least twice a month. This looks and sounds soooo good.

    • Molly Kumar January 4, 2016 (5:20 pm)

      Thanks Linda 🙂 I can imagine, you must be having a great time eating out at Indian Restaurant.

  • Kristina December 31, 2015 (3:05 pm)

    these photos are STUNNING, and this sounds delicious!

  • Kelly @ TastingPage December 31, 2015 (3:22 am)

    I love all the beautiful greens here, and broccoli too. Looks delicious and healthy!

  • Jenn December 30, 2015 (11:35 pm)

    Now this is a healthy dish!! I love greens, but I’ve never had them cooked down quite like this. Perfect for starting out the new year in a healthy way!

    • Molly Kumar December 31, 2015 (3:56 pm)

      Thanks Jenn – this is one of my fav way to eat greens 🙂

  • Amanda {Striped Sptaula} December 30, 2015 (6:37 pm)

    I’ve never had Mustard Greens in Brown Butter, but I love both separately, so I can imagine that they must be delicious together. Will save your recipe to try!

    • Molly Kumar December 31, 2015 (4:27 pm)

      Definitely try them together, the brown butter mixes so well with greens and give it this smooth-lush taste – Thanks for visiting Amanda 🙂

  • Ashleigh December 30, 2015 (5:56 am)

    Wow this looks so good and something new to try! I love green foods so this is perfect for me! Thank you for sharing!

  • cheryl December 29, 2015 (11:07 pm)

    Omg this sounds awesome! I love spinach saag, but never thought of trying it with mustard greens. Can’t wait to try this recipe!

    • Molly Kumar January 4, 2016 (4:39 pm)

      You should definitely try this, it looks similar to spinach saag but is more tastier and creamier. Thanks for visiting.

  • Krista Williams December 29, 2015 (9:35 pm)

    Beautiful photos! I just tried saag this weekend and loved it! So excited to try this!

    • Molly Kumar January 4, 2016 (4:37 pm)

      Thanks Krista – thanks for visiting 🙂

  • Melissa December 29, 2015 (7:33 pm)

    One of my absolute favorite dishes of all time. I can’t wait to try this recipe!

    • Molly Kumar January 4, 2016 (4:25 pm)

      This is seriously one of my Fav too Melissa and I’ll be glad if you try it 🙂 Thanks for visiting.

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