Tuesday, February 22, 2011

Sarso Ka Saag (Mustard leaves)

Very popular Punjabi dish eaten with makkai (corn) ki roti or paratha. Every time I make this my husband hated this dish and would never eat it. But finally my bhabi Tinni came to my rescue and she gave me the recipe which is easy to make and tastes like heaven. Of course my 48 year old baby loves it now.
Sarso Ka Saag and Makkai Ki Roti

Saag is a combination of mustard, fenugreek and spinach leaves but you can any combo with mustard leaves. But mustard is a must when you are making sarso saag (meaning mustard) this is usually made in winter. So if you are making in summer then of course you will find it hard to get mustard and at that time use whatever greens you have on hand.

What you need:
Saag (a combo of mustard, spinach and fenugreek leaves) - each one bunch
Ginger and garlic paste - 2 tbls
Green chillies - 3 or 4 (more if you like it spicy)

Tadka (seasoning):
Finely chopped onions - 1 nos
Tomatoes diced - 2 nos
Desi Ghee / Butter - 2 tbls
Iron kadai (a must to add the authentic taste)
Salt to taste

How to make it:
1. Boil all the green leaves (make sure you put the mustard stems), ginger and garlic paste, green chillies and salt in pressure pan. Give up to 3 whistels.
Tip: now this can be stored in refrigerator and taken out whenever needed.

2. Heat ghee/butter in a iron kadai.

3. Add chopped onions and satue till pink.

4. Add chopped tomatoes and salt and let it all get mush. 

5. Add boiled sag and keep on low. Stir till all the water is aborsbed. If there was no water to begin with then half cup water and stir till most of the water is evaporated.

Serve warm with butter and makkai ki roti and a big glass of lassi.


  1. Love it anytime and a perfect one

  2. Hey you got a lovely space with wide variety of recipes....Glad to follow..


  3. thanks Shanthi and Reshmi. Appreciate your comments.

  4. One of my favorites :) I have always wanted to make Saag and you steps are so easy to follow here..