Sarson Ka Saag Recipe

سرسوں کا ساگ

Punjabi sarson ka saag with mustard greens and spinach slowly cooked with ginger, garlic and chillies, then thickened lightly with maize flour and finished with ghee tempering.

Key cooking point: Wash greens in several changes of water.

Punjabi sarson ka saag with mustard greens, spinach, maize flour and ghee garlic tempering
Mustard greens and spinach cooked slowly, lightly thickened with maize flour and finished with ghee tempering. Image: Officialksv · Wikimedia Commons · CC BY-SA 4.0 · cropped/resized for display
Prep25 min Cook65 min Total Serves6 CategoryVegetarian
Published by Pakistan Food Last updated: Editorial standardsReport a correction

Ingredients for Sarson Ka Saag

  • 750 g mustard greens (sarson), cleaned and chopped
  • 250 g spinach, cleaned and chopped
  • 2 green chillies
  • 1 tbsp ginger, chopped
  • 5 garlic cloves
  • 2 tbsp maize flour (makki atta)
  • 1 medium onion, finely chopped
  • 2 tbsp ghee
  • Salt to taste
  • Makki di roti, for serving

How to Make Sarson Ka Saag — Step by Step

  1. Step 1Wash the mustard greens and spinach thoroughly in several changes of water to remove grit, drain and chop roughly.
  2. Step 2Add the greens to a large pot with the green chillies, ginger, part of the garlic, salt and only a small splash of water. Cover and cook gently until very soft.
  3. Step 3Mash the cooked greens for a rustic texture, or pulse briefly with a blender if you prefer them finer; avoid turning the saag completely smooth unless that is your preferred style.
  4. Step 4Stir in the maize flour gradually so it does not form dry lumps, then simmer on low heat until the saag thickens and the raw flour taste disappears.
  5. Step 5For the tempering, heat the ghee and cook the chopped onion with the remaining garlic until golden and aromatic.
  6. Step 6Pour the hot tempering over the saag, stir through or leave partly visible on top, taste for salt and serve hot with makki di roti.

Technique That Matters

Wash mustard greens extremely well, then cook them slowly with minimal added water until fully soft. Maize flour is a light thickener, not the main ingredient; add it gradually and simmer long enough to remove its raw flour taste.

Visual & Doneness Cues

  • Greens should be fully soft before mashing or blending.
  • The saag should retain some rustic body rather than become watery puree.
  • No raw maize-flour taste should remain after the final simmer.
  • Garlic-onion tempering should be golden and aromatic, not burnt.

Sarson Ka Saag Cooking Tips

  • Wash greens in several changes of water.
  • Blend only to a coarse texture for traditional body.
  • Cook maize flour long enough to remove its raw taste.

Mistakes to Avoid

  • Failing to wash grit thoroughly from the greens.
  • Adding too much water at the start.
  • Using so much maize flour that the saag becomes pasty.
  • Burning garlic in the finishing ghee.

Substitutions & Adjustments

  • Spinach softens the stronger mustard-green flavour and can be adjusted modestly.
  • A hand masher gives a more rustic texture than a blender.
  • Use neutral oil instead of ghee for a lighter finish, though the flavour changes.

Storage & Reheating

Storage: Cool promptly and refrigerate covered. Saag often thickens after chilling.

Reheating: Reheat slowly, stirring from the base and adding a little water only if needed.

Questions About Sarson Ka Saag

Why is sarson ka saag bitter?

Mustard greens naturally have some bitterness, but very mature greens or a burnt tempering can make it harsh. Spinach helps balance the flavour.

Why is my saag watery?

Too much starting water or insufficient uncovered simmering after the greens soften are common causes.

Why add maize flour?

A small amount helps give body and the traditional texture, but it should not turn the saag into a flour-thickened paste.

Serving idea: Serve hot with makki di roti, a small amount of ghee and optional fresh green chilli.

Helpful Pakistani Cooking Guides

Explore all Pakistani cooking guides →

More Vegetarian Recipes

View all Pakistani Vegetarian recipes →

Familiar Pakistani Recipes

← All Pakistani recipes