Sarson da Saag


There are a few dishes, like sarson da saag, that are so quintessentially Punjabi that you feel like you’re back in Punjab every time you take a bite.

As a farm kid, this was a winter favorite. There was never a time when you turned your nose up at it and said, “yuck”. I love saag made with just palak (spinach) but nothing says home like sarson da saag, makki di roti, and a glass of lassi. Sigh – I’m in heaven just thinking about it. What I love most about this dish and so many farm favorites is how hearty they are, how simple the ingredients are, and yet how complex the flavors can be. The sarson (mustard greens) adds a little more sharpness to the saag and the coarse texture helps to give it a little bit more of a chewy and flavorful nature. A lot of Punjabi vegetable dishes don’t have garlic in them so it’s always a nice kick of flavor when they do – such as in this saag.

I always end up making most Indian food in bulk and working my way through the fridge over the week. I mean, why not? If you’re going to spend the time making so much yumminess, why not have left overs?!

Love authentic Punjabi recipes much as we do? Try these:

Sarson da Saag

Course: Main CourseCuisine: PunjabiDifficulty: Easy


Prep time


Cooking time


Total time




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  • 2 bunches sarson (mustard greens)

  • 2 bunches palak (spinach)

  • 1/2 onion, chopped coarsely

  • 3 inch piece ginger, coarsely chopped

  • 10 cloves garlic, coarsely chopped

  • 1 Serrano pepper, coarsely chopped

  • 3 cups water

  • 1 tbsp red chili flakes

  • 1 tsp turmeric

  • 2 tbsp makki da atta (corn flour)

  • For Cooking:
  • 1 tbsp oil

  • 1/2 onion, minced finely

  • 2 tbs ginger, minced

  • 3 cloves garlic, minced

  • Salt to taste

  • 1 stick of butter or 6 tbsp ghee


  • Prep:
  • Thoroughly wash the veggies.
  • Coarsely chop the mustard greens, spinach, onion, ginger, garlic, and Serrano pepper.
  • Boil:
  • In a large pot add in the water, items from step 1, 1 tbsp salt, chili flakes, and turmeric. Cook for 30 minutes over medium heat. Stirring occasionally.
  • Mash:
  • Drain excess water and put the boiled veggies into a food processor or blender.
  • Pulse into a thick mash.
  • Add in corn flour and pulse twice to mix it in.
  • Cook:
  • In a large skillet heat oil and saute minced onion, ginger, and garlic.
  • Pour in the pulsed saag. Cover and cook for approximately 10 minutes on medium heat. Stir occasionally to avoid sticking.
  • After 10 minutes add in the butter/ghee, salt to taste, and cook an additional 10 minutes stirring in the butter/ghee and breaking up the veggies.
  • Serve:
  • Serve hot with makki di roti, raita, and salad.

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Nutrition Facts

6 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 18.5g 28%
    • Saturated Fat 10.2g 50%
  • Cholesterol 40mg 14%
  • Sodium 213mg 9%
  • Amount Per Serving% Daily Value *
  • Potassium 899mg 26%
  • Total Carbohydrate 15.7g 5%
    • Dietary Fiber 4.9g 16%
    • Sugars 2.4g
  • Protein 5.8g 10%
  • Calcium 13%
  • Iron 25%
  • Vitamin D 53%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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