Check Out The 5 Tips To Prepare Sarson Ka Saag
Image Credit: Sarson Ka Saag | Image Credit: Shireen Anwer

With winter comes a wide range of leafy greens that capture every palate. Our vegetable baskets see a plentiful supply of green leafy vegetables that not only add a splash of colour but also nutrients. One of the popular saags that is found in abundance during the winter season, especially in India and its subcontinents, is mustard leaves, or sarson ka saag.    

Sarson ka saag can be paired with makki ki roti, ghee, and gud, which makes a perfect winter meal, especially in the North Indian parts. However, this dish has spread all across the country and is a desirable choice for all. 

We might enjoy the sarson ka saag at restaurants and it can be quite a challenge to nail the recipe to match that taste when making it at home. People might often complain about the extra bitterness or watery texture of the dish while making it at home. Have you been facing the same issue while you’re making it at home? If yes, then here are a few tips to address a few common struggles while making sarson ka saag at home. Take a look:   

5 Tips To Make Sarson Ka Saag Perfectly At Home   

  • Reduce The Bitterness  

Mustard leaves have a strong flavour, which makes the dish taste a bit bitter. To bring the bitterness down, we would suggest you add a good amount of spinach to it.   

  • Retain The Fresh Green Colour 

The presence of volatile acid in leafy greens should not be allowed to escape, as it lends colour to the dish. To keep the colour intact of sarson ka saag, blanch and cook them uncovered.   

  • Ensure Thick Gravy Consistency 

The saag tastes better when it is smooth and has a thick texture. But often, people end up making the dish watery. However, do not worry. You can add some maize flour (makki atta) to the saag and mix. This will help the saag to thicken. You can allow the saag to set on low heat and simmer for 20–25 minutes.   

  • Avoid Adding Excess Salt 

The best way to prevent the saag from being excessively salty is not to add salted butter. If sarson ka saag turns salty, we would suggest adding extra dough and letting it simmer for some time. The dough will soak up the extra salt from the dish.   

  • Make An Easy-To-Digest Sarson Ka Saag   

To make the saag easily digestible, add a pinch of turmeric to it. The presence of curcumin in turmeric, which is anti-inflammatory in nature, not only brightens the colour of the dish but also prevents bloating and indigestion.   

Sarson Ka Saag Recipe  


For Sarson ka Saag:  

  • 500 g sarson (mustard greens)  
  • 250 g of palak (spinach)  
  • 100 g of bathua (pigweed or lamb's quarters)  
  • 1 small bunch of methi (fenugreek leaves)  
  • 2-3 green chillies, chopped  
  • 1 medium-sized onion, finely chopped  
  • 2 tomatoes, chopped  
  • 1 tablespoon of ginger-garlic paste  
  • 2 tablespoons maize flour (makki ka atta)  
  • Salt to taste  
  • 1/2 teaspoon turmeric powder  
  • 1 teaspoon of red chilli powder  
  • 1 teaspoon garam masala  
  • 2 tablespoons of ghee or butter  

For Tempering (Tadka):  

  • 2 tablespoons of ghee  
  • 1 teaspoon of cumin seeds  
  • 2-3 cloves of garlic, chopped  
  • 1/2 teaspoon red chilli powder (optional)  


Clean and Wash Greens:  

  • Wash the mustard greens, spinach, bathua, and fenugreek leaves thoroughly. Chop them finely.  

Boil Greens:  

  • Boil the chopped greens in a large pot of water along with salt until they are soft and well-cooked. Drain the water and let the greens cool.  

Blend Greens:  

  • Once the greens are cool, blend them into a coarse paste using a hand blender or a traditional wooden mathani.  

Prepare the Base:  

  • Heat ghee in a pan and add chopped onions. Sauté until golden brown.  
  • Add ginger-garlic paste and chopped green chilies. Sauté for a minute.  
  • Add chopped tomatoes and cook until they are soft and the oil starts to separate.  

Add Greens:  

  • Add the blended greens to the pan and mix well.  
  • Add turmeric powder, red chilli powder, and salt. Stir and cook for about 15–20 minutes on medium heat.  

Add Maize Flour:  

  • Add maize flour (makki ka atta) to the greens and mix well. Cook for an additional 10–15 minutes, stirring occasionally.  

Prepare Tempering:  

  • In a separate small pan, heat ghee for tempering.  
  • Add cumin seeds. Once they splutter, add chopped garlic and sauté until golden brown.  
  • Optionally, add red chilli powder for extra flavor.  

Combine Tempering with Saag:  

  • Pour the tempering over the cooked saag and mix well.  

Finish with Garam Masala:  

  • Add garam masala and stir. Cook for an additional 5 minutes.  


  • Your sarson ka saag is ready to be served. Serve it hot with makki di roti and a dollop of ghee or butter.