Sarson Ka Saag - Mustard Greens with Spinach

By: Manjula Jain

Serving : 3 people

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Sarson Ka Saag - Mustard Greens with Spinach

Sarson Ka Saag, mustard greens with spinach is a healthy and easy to prepare dish. Sarson ka saag is a all time favorite punjabi dish. Traditionally this is served with makki ki roti (maize flat bread) and gur (unrefined cane sugar).

Sarson Ka Saag

Ingredients

  • 4 cups packed mustard leaves chopped (sarson)
  • 4 cups packed spinach leaves chopped (palak)
  • 1 tablespoon ginger finely shredded
  • 2 green chili chopped (adjust to taste)
  • 1 teaspoon salt
  • 1/2  teaspoon turmeric
  • 1/4 cup corn flour (maki ka atta, maize)
  • 4 tablespoons ghee/ clarified butter

For seasoning

  • 2 tablespoons ghee/ clarified butter
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon asafetida (hing)
  • ¼ teaspoon red chili powder

Instructions

  • Mix corn flour with ½ cup of water and keep aside.
  • In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons ghee/ clarified butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat.
  • After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/3 in volume.
  • Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together.
  • For seasoning heat the ghee/ clairfied butter in small pan, ghee should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well.
  • Sarson ka saag is ready. Serve hot with maki ki roti, naan or Thandoori Roti.

Sarson Ka Saag - Mustard Greens with Spinach

Sarson Ka Saag, mustard greens with spinach is a healthy and easy to prepare dish. Sarson ka saag is a all time favorite punjabi dish. Traditionally this is served with makki ki roti (maize flat bread) and gur (unrefined cane sugar).

  • 4 cups packed mustard leaves chopped (sarson)
  • 4 cups packed spinach leaves chopped (palak)
  • 1 tablespoon ginger finely shredded
  • 2 green chili chopped (adjust to taste)
  • 1 teaspoon salt
  • 1/2  teaspoon turmeric
  • 1/4 cup corn flour (maki ka atta, maize)
  • 4 tablespoons ghee/ clarified butter

For seasoning

  • 2 tablespoons ghee/ clarified butter
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon asafetida (hing)
  • ¼ teaspoon red chili powder
  1. Mix corn flour with ½ cup of water and keep aside.

  2. In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons ghee/ clarified butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat.

  3. After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/3 in volume.

  4. Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together.

  5. For seasoning heat the ghee/ clairfied butter in small pan, ghee should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well.

  6. Sarson ka saag is ready. Serve hot with maki ki roti, naan or Thandoori Roti.

saag
Indian

Comments

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    Romi Mendiratta
    November 28, 2021 at 11:26 pm

    Hi Manjula
    I’ve heard that Palak should be half as much as mustard because mustard has a strong smell.

      Manjula Jain
      November 29, 2021 at 10:31 am

      Romi this is the way I like but please decide according to your taste

    Christine Straight
    March 3, 2020 at 3:34 pm

    I made this today and it was fabulous! Can’t wait to find more of your recipes!

      Manjula Jain
      March 5, 2020 at 9:04 pm

      Thank you

    BHARATHI G
    May 30, 2017 at 11:48 pm

    Can i skip spinach and make with mustard greens alone?Have a big bunch at home.Will it taste good?

      Manjula Jain
      June 3, 2017 at 10:01 pm

      BHARATHI G, Mustard green has very strong flavor, it is not a good idea

    Ankita
    March 25, 2017 at 8:16 pm

    I am having a hard time finding Mustard greens here, I live in Minnesota, any tips where can I find these?

      Manjula Jain
      March 25, 2017 at 11:34 pm

      Ankita, some time I have found in frozen section

        attiya
        June 15, 2017 at 11:09 am

        Ankita I had the same problem.. then a Punjabi friend of mine who actually had grown n cooked sarsson in Pakistan took me to Stop n SHop here in Massachusetts and showed me Broccoli RAbe in the grocery section and i cook that with a smaller part of spinach! its the same thing and tastes same!!!!

      Sweta
      March 25, 2018 at 5:24 pm

      Ankita- I pick up mustard greens from dragon star oriental grocery store in st paul. Hope that helps!

    Sindhu
    January 12, 2016 at 4:49 am

    Hi, can I use besan or rice flour instead of corn flour? Please reply as I desperately want to try this recipe. Tnx

      Manjula Jain
      January 12, 2016 at 11:37 am

      Sindhu, You can use whole wheat flour or besan

    Annie
    September 12, 2015 at 7:25 pm

    on some sites, bathua was also mentioned, so i want to the taste will how much differ with urs recipe

      Manjula Jain
      September 12, 2015 at 11:53 pm

      Annie, Bathua will be good but where I live bathua is not available.

    Monica
    September 1, 2015 at 2:24 pm

    This dish was so delicious! I used a fatty vegetable broth in place of the ghee, but I can understand from tasting the dish why the ghee would make the flavor so much more rich. I will be making this again!

    Sushma
    February 17, 2015 at 3:46 am

    Manjula Aunty, I just love your easy-to-follow, no-fail recipes. I first look to your collection of recipes for all my north indian cooking..this one is a keeper..Thank you…☺

    bianca
    December 10, 2014 at 3:25 pm

    This was AMAZING. Next time I’ll reduce the first instance of ghee from 4T to 2T. It was quite rich in the end. Thank you!!

    SisqB
    July 17, 2014 at 12:44 pm

    I made this over the weekend and it was a HUGE hit! My husband and I ate the entire dish, it was just wonderful.

    Jay
    February 11, 2014 at 7:25 am

    We added garlic and lime juice to the puree, and mustard seeds to the spices(1 tbsp). Very tasty!

    Lakshmi Raj
    February 10, 2014 at 11:11 am

    I have been waiting to try it. Already I purchased the ingredients today in an Online supermarket and will try it very soon . Thanks aunty!!

    Marty
    February 8, 2014 at 5:39 pm

    Hi — I know that the authenticity of this recipe depends on the ghee, but as a vegan, would I be OK using oil??? Would it just be UNauthentic, or would it actually be BAD tasting? Thanks

      Manjula Jain
      February 9, 2014 at 12:56 am

      Marty,
      I have never tried this with oil, oil will not be same but it should work

    Vani
    February 6, 2014 at 1:14 pm

    Another great recipe. I will definitely make this within the next week. I have watched another video of sarson ka saag and tried making it. It hasn’t come out well. Manjula you do a great job of teaching. I will let you know how this turned out.

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