Sarson Ka Saag


A culinary staple of the Indian subcontinent, sarson ka saag is a beloved winter delicacy. It not only boasts an abundance of flavour but also nutritive value. The heart of this dish lies in the mustard greens, a nutritional powerhouse packed with vitamins, minerals, and antioxidants. High in fibre, protein, and vitamins C and K, sarson ka saag is a rich source of iron, folic acid, and manganese, essential nutrients for overall health. Its anti-inflammatory properties and high potassium content contribute to heart health and blood pressure regulation.

Moreover, sarson ka saag‘s abundance of chlorophyll, a natural detoxifier, cleanses the body and aids in nutrient absorption. Complemented by aromatic spices and traditionally served with warm makki ki roti, sarson ka saag is not only a culinary delight but also a nutritional powerhouse that nourishes the body and strengthens immunity.

Ingredients*: (Serves 1)

Mustard Leaves (sarson): 150 g, Spinach (palak): 50 g, Bathua: 25 g, Garlic: 2 cloves, Green Chilli: ½ (or as per taste), Ginger: 5 g, Makki ka atta*: 10g, Salt to taste.

For Tempering (Baghar): Onion: 20 g, Green Chilli: ½, Red Chilli Powder: ½ t, Asafoetida (hing): a pinch, Ghee.


  1. Clean (remove hard stems) and wash sarson, bathua and palak thoroughly. 
  2. Chop garlic, ginger and green chilli finely. Put all the ingredients (except the ones for tempering), along with salt and pressure cook for 5-10 minutes.
  3. Blend well with the wooden churner. Add a sprinkle of corn atta intermittently while re-cooking the saag on low fire. Simmer for about 10 minutes (stirring it all the time).
  4. In a separate vessel, heat oil. To the hot oil add hing, finely chopped onion and green chilli, and fry to a golden brown colour. 
  5. Add red chilli powder and add to the saag. Serve hot.

*t: teaspoon, T: tablespoon, g: gram, pinch: the amount that you can pick between your forefinger and thumb