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Picture of sarson ka saag served in a small copper kadhai with makki roti on the side

Punjabi Style Sarson ka Saag

Make the most amazing creamy, spicy sarson ka saag that hits all the right notes when eaten with makki di roti and a big dollop of makhan or white butter. This recipe is bursting with flavour and really celebrates winter greens!
Course Main Course
Cuisine North Indian, Punjabi
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Calories 289kcal
Author Richa


Pressure Cook

  • 2 bunches Mustard Leaves approx 200g, washed and stems removed
  • 1 packed cup Bathua leaves approx 65g, washed and stems removed
  • 1 packed cup Spinach Leaves approx 50g, washed and stems removed
  • 1 packed cup Radish Leaves leaves for 1-2 radishes
  • 1 small Radish diced, approx 70g
  • 10 g Green Garlic Scapes if unavailable use 1 tablespoon chopped Garlic instead
  • 1 tablespoon chopped Ginger
  • 2 Green Chillies

Other Ingredients

  • ¼ cup Mustard Oil
  • 2 tablespoons Ghee
  • 1 teaspoon Cumin Seeds
  • 2 tablespoons finely chopped Garlic
  • 1 teaspoon chopped Ginger
  • 1 teaspoon Green Chilli Paste
  • ¾ cup chopped Onions approx 90g
  • 1 cup chopped Tomatoes
  • 1 teaspoon Chilli Powder or paprika
  • 1-1.5 teaspoon Salt
  • ½ cup Curds or yoghurt
  • 3 tablespoons Makki Atta
  • ¼ cup grated Jaggery
  • 2-3 tablespoons White Butter for serving


  • Pressure cook mustard leaves, bathua, spinach, radish leaves, radish, green garlic, ginger, garlic, green chillies with a cup of water for 2-3 whistles or approx 10-15 minutes
  • Let this cool and grind only the greens to a coarse paste, while reserving any water in the pressure cooker. I prefer using a stick blender so I can control the blending
  • Heat mustard oil and ghee and add jeera, ginger, garlic, green chilli paste and onions. Cook till translucent and add tomatoes, chilli powder and salt and cook till mushy.
  • Meanwhile, whisk together yoghurt and makki atta and keep aside.
  • Add the greens mixture to the onion tomato paste along with the reserved water plus an additional half cup of water and cook for 5-10 minutes till you start seeing some oil on top.
  • Add the curd mixture along with jaggery. Bring this to a quick boil while stirring continuously. Once it starts boiling, reduce the flame, adjust water if required and cook covered for 5-10 minutes or till you start seeing specks of fat float on top. Serve hot with makki ki rotis



  • Leafy greens are usually covered in dirt and mud. Thoroughly wash the leaves under running water to get rid of all the impurities before cooking them.
  • Since we are grinding the greens in this recipe, there’s no need to chop them. But if you want to try the traditional method of using a wooden whisk, make sure to finely chop all the greens before adding them to the pressure cooker.
  • Sarson da saag usually has a coarse, creamy texture. I like to achieve this using a stick blender in place of the usual mixture-grinder. A stick blender allows for better control and helps me attain that beautiful coarse texture every time. 
  • This recipe can even be prepared with frozen greens. Just thaw and squeeze out any excess liquid before cooking it.
  • If you are making a large batch, refrigerate the extra saag in an airtight container without tempering. This saag recipe stays good in the refrigerator for up to 4 days and can be frozen for up to a month.


Calories: 289kcal | Carbohydrates: 21g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 609mg | Potassium: 283mg | Fiber: 3g | Sugar: 12g | Vitamin A: 374IU | Vitamin C: 22mg | Calcium: 118mg | Iron: 1mg