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sarson ka saag platter with makki ki roti, ghee, radish, and jaggery

Sarson Ka Saag

Sarson ka saag is a traditional North Indian Punjabi dish to cook with mustard greens, spinach & maize flour. Learn how to make sarson da saag step by step.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Adults
Calories 262kcal
Author Bhawana


  • Instant Pot


To pressure cook

  • 400 gram mustard greens
  • 400 gram spinach
  • 1/2 cup chopped radish
  • 1 cup water
  • 1 cup onion chopped
  • 6 garlic pods 6-8 garlic pods
  • 1 tsp grated ginger
  • 1 tsp green chili (as per taste)
  • 1 cup tomato chopped

To thicken the saag

  • 1/4 cup water
  • 4 tbsp cornmeal makki ka aata

Dry spices

  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala or kitchen king

For Tadka

  • 3 tbsp ghee clarified butter
  • 6 garlic pods 6-7 garlic pods chopped
  • 4 dry red chilies
  • 2 pinch asafoetida
  • 1 tsp cumin seeds
  • 1/2 cup sliced onion


  • First of all, clean and wash all the greens thoroughly.
    washing mustard greens & spinach
  • Chop them and add in the pressure cooker, I added in the instant pot.
    chopped mustard greens & spinach
  • Add chopped garlic, chopped onion, tomato, and green chilies.
    adding masala ingredients to the insert of instant pot
  • To this add chopped radish, and chopped ginger.
  • Add 1 cup water and set the button PRESSURE COOK. Set the valve in sealing mode. Pressure cook for 2 minutes. If you are using a stovetop pressure cooker then 4-5 whistle is enough to cook.
    pressure cook greens with masala for 2 min.
  • Let the pressure release on its own. Open the pressure cooker/instant pot. Stir nicely.
    lip open after pressure cooking
  • puree it with the help of immersion blender. NOTE if you do not have an immersion blender then let the mixture cool down and then use mixer/grinder.
    blending cooked saag using immersion blender
  • I like coarse texture if you like smooth consistency then puree it till smooth texture.
  • Add red chili powder, and salt as per taste. Mix well.
    adding red chili powder & salt as per taste
  • Set the SAUTE mode and set the heat low.
    cooking saag on SAUTE
  • Mix maize flour (Makki ka atta) in 1/4 cup water to make a paste. Add this paste in the saag and mix nicely. There should not be any lump. Saag will start thickening.
    adding maize flour mixture to the saag
  • Cook for 1-2 minutes. Saag splutters a lot at this time, so careful while stirring it.
    saag is cooking and spluttering
  • Saag will thicken after 2 minutes. CANCEL SAUTE mode and switch off the instant pot. Take out the insert from the instant pot.

Now prepare for tadka

  • Add ghee in a saucepan, once heated add cumin seeds. let them splutter. Add dry red chilies and sliced onion.
  • Cook until onion changes color to a golden brown.
    preparing tadka (tempering)
  • Mix this tadka in cooked saag and mix gently.
  • Serve this delicious creamy saag with Makki ki roti and enjoy it.
    a close sarson ka saag click served in black bowl & garnished with tempering


  1. Use 2:1:1 portion of mustard greens, spinach, and bathua leaves. If bathua is unavailable then replace it with radish greens, broccoli, or kale and follow the rest of the process.
  2. If you are making this in an instant pot then pressure cooks it for 2 minutes. Release the pressure after 5 minutes. NOTE: I do not do a quick release for any of the recipes.
  3. To make Sarson ka saag without onion and garlic, skip both the ingredients and proceed further.
  4. Do not discard the mustard greens stem. Chop it finely and cook along.
  5. Do not skip adding cornmeal or maize flour. It makes saag thick and creamy.
  6. Serve with garlic and cumin seed tempering before serving with ghee. If you use homemade ghee then this Sarson ka saag tastes heavenly.


Calories: 262kcal | Carbohydrates: 32g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 215mg | Potassium: 1397mg | Fiber: 9g | Sugar: 9g | Vitamin A: 13000IU | Vitamin C: 179mg | Calcium: 281mg | Iron: 6mg