Sarson Ka Saag Indian Mustard Greens

Dive into the soulful flavors of Punjab with this classic Sarson Ka Saag recipe, a hearty and nutritious Indian dish that highlights the incredible taste of mustard greens (sarson), spinach, and bathua (goosefoot) leaves. This traditional recipe is slow-cooked to perfection, blending the leafy greens with aromatic spices like asafoetida, garlic, and red chili powder for a rich, earthy flavor profile. A hint of maize flour (makki ka atta) adds a creamy texture, while a finishing touch of ghee lends unparalleled richness. Served warm with Makki Ki Roti (cornmeal flatbread), this wholesome, gluten-free dish is a winter favorite and a celebration of rustic, regional cuisine. Perfect for cozy dinners or festive meals, Sarson Ka Saag is as comforting as it is nutritious—a true delight for the senses!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Mustard greens
• 250 grams Spinach leaves
• 250 grams Bathua (Chenopodium/Goosefoot leaves)
• 1 cup Water
• 3 small Green chilies
• 1 inch piece Ginger
• 4 pieces Garlic cloves
• 2 tablespoons Maize flour (Makki ka Atta)
• 3 tablespoons Ghee (clarified butter)
• 1 medium, finely chopped Onion
• 2 medium, pureed Tomatoes
• 1 teaspoon Red chili powder
• 1 teaspoon Turmeric powder
• 0.25 teaspoon Asafoetida (Hing)
• 1 teaspoon or to taste Salt

Directions

Step 1

Clean and wash the mustard greens, spinach, and bathua leaves thoroughly to remove all traces of dirt. Roughly chop them and set aside.

Step 2

In a large pot, bring 1 cup of water to a boil. Add the chopped mustard greens, spinach, and bathua along with chopped green chilies, ginger, and 2 garlic cloves. Cook on medium heat for 15-20 minutes or until the greens are tender.

Step 3

Once cooked, use a blender or a hand blender to puree the greens mixture until smooth. Be careful, as the mixture will be hot. Set the puree aside.

Step 4

In a small bowl, mix the maize flour (Makki ka Atta) with 3 tablespoons of water to form a lump-free slurry. Stir this slurry into the pureed greens and cook on low heat for 10 minutes, stirring occasionally. Adjust the water if the mixture feels too thick.

Step 5

In a separate pan, heat 3 tablespoons of ghee on medium heat. Add asafoetida (hing) and finely chopped onions, sautéing until the onions turn golden brown.

Step 6

Add the garlic (minced) and cook for another 1-2 minutes until fragrant. Stir in the pureed tomatoes and cook until the oil starts to separate from the mixture.

Step 7

Add red chili powder, turmeric powder, and salt to the tomato mixture. Stir to combine and cook for another minute.

Step 8

Pour the cooked tomato mixture into the saag (greens puree) and mix well. Let it simmer on low heat for another 5-7 minutes to allow the flavors to meld together.

Step 9

Serve the Sarson Ka Saag hot, drizzled with a little extra ghee if desired. Pair it with Makki Ki Roti (cornmeal flatbread) for a traditional and delightful meal.

Nutrition Facts

Serving size	(1759.6g)

Amount per serving	% Daily Value*
Calories	912.2

Total Fat 50.1g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 0.4g
Cholesterol 109.1mg	0%
Sodium 2704.4mg	0%
Total Carbohydrate 100.0g	0%
Dietary Fiber 41.0g	0%
Total Sugars 24.6g
Protein 39.3g	0%

Vitamin D 0IU	0%
Calcium 1713.7mg	0%
Iron 26.1mg	0%
Potassium 5621.9mg	0%

*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.

Source of Calories

Fat: 44.7%

Protein: 15.6%

Carbs: 39.7%