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Sarson ka Saag

Recipe by Chitra Ahluwalia Pal of New York, US

Combination of Spinach and Mustard Greens- Serve with Makki ki Roti and thandi mithi lassi

Ingredients vegetarian 4 servings

    • 2 bunches of finely chopped mustard greens/ sarson ka saag
    • 1 bunch of finely chopped spinach/ palak
    • 1 tsp. of ginger
    • Salt to taste
    • 1 tsp red chili powder
    • 2 finely chopped green chilies


    1. Boil spinach and mustard green together for at least 30 minutes and keep aside
    2. Blend the mixture in blender
    3. In the mean time heat 3 tsp. of oil or 2 stick of butter in a non stick pan
    4. Add ginger and green chilies
    5. When ginger turn little pink add mustard greens and spinach mixture
    6. Let it cook for 20-30 minutes and simmer it to low heat.
    7. Serve  hot topped with butter with Makki ki Roti and Mithi Lassi


    Chitra Ahluwalia Pal

    Chitra Ahluwalia Pal

    Hi Salma, There are very different ways to make Saag. some people add makki ka atta, some add wheat flour and some dont add anything at all like my mom. It turns out tasty every time in every way. Thanks for trying my recipes.



    makai kaa aata is a very compulsory ingrediant for this recipe.


    I have seen people adding some daals(pulses) while putting jeera ,not sure which pulses & how & in what quantity.Can anyone contribute?

    Rittesh R Virmani


    jolly bahadur

    u can also add chopped tomatoes and onions while frying ginger. it gives a great tang to it.also,there is no need to boil greens for 30 mins.just pressure cook for one whistle and remove from stove. put cooker under tap to cool instantly and take out greens. this will minimise loss of nutrition. after removing from cooker,dump in cold water instantly to retain green colour