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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 maki ki rote (maize flat bread) and gur (unrefined cane sugar).

Serves 3-4

Sarson Ka Saag (Mustard Greens and Spinach) Recipe by ManjulaIngredients:

  • 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.

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23 thoughts on “Sarson Ka Saag – Mustard Greens with Spinach

      1. 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!!!!

  1. 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!

  2. 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…☺

  3. 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

  4. 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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