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Punjabi Mustard Greens

Jan 14, 2013







Winters call for special food- nothing beats makke ki roti with sarsoon ka saag! A legendary combination immortalized by popular culture, now make easy by IFN ka Dhaba!


    • 2 bunches of chopped sarson or mustard leaves
    • 1 bunch of chopped bathua or lamb's quarter
    • 1 bunch of chopped palak or spinach
    • 3 finely chopped onions
    • 3 finely chopped tomatoes
    • 1 1/2 tsp red chilli powder
    • 1 1/2 tsp salt
    • 1 tsp haldi powder
    • 2 tbsp ghee
    • 3 heaped tbsp finely chopped ginger
    • 3 heaped tbsp finely cut garlic
    • 3 green chillies finely chopped
    • 3 tbsp coriander
    • Water


  • Place the cooker on flame without putting the lid on top
  • Add water and then the sarson, bathua and palak leaves
  • Add half of the ginger and garlic, keeping the rest aside for tadka
  • Add the chopped green chillies, salt, red chilli powder and haldi
  • TIP: never add the ginger and garlic in the form of paste for this particular preparation instead cut them to make this dish tastier
  • Stir well
  • For the tadka : Add ghee, the remaining ginger & garlic and stir well until they become a nice golden color
  • Add onions, tomatoes, the remaining masalas and coriander
  • Stir well. Let the tomatoes cook nicely and the tadka become nice and pasty.
  • Mix both together
  • Stir well and cook for a while on low flame
  • Take a wooden ladle or a “madhaani” and mash well
  • TIP: “madhaani” is a wooden hand blender which is used in Indian recipes
  • TIP: add a handful of” makai ka aata” (corn flour) or wheat flour to the saag after it is ready. This holds the saag together and gives it a good texture.
  • Let it cook well.
  • Add a dollop of white butter and serve
  • TIP:Sarson ka Saag is best served with Makai ki Roti and jaggery

About Seema GadhFollow On


Seema's YouTube channel, IFN Ka Dhaba is a place where you can rediscover some of the most delicious and popular dishes from the Punjabi kitchen. If you are looking for north Indian recipes, you know where to stop by.

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