By Garima Johar
November 11, 2026
Sarson ka saag marks the winter season in Punjabi households. Slow-cooked mustard greens topped with a generous amount of white butter and served with makki ki roti is truly a comfort food. Here’s a traditional recipe for sarson ka saag.
1 bunch of sarson 1/2 bunch bathua leaves 1/2 bunch palak 1 cup chopped radish leaves 1 cup chopped onions 1.5 cups chopped tomatoes 2 inches ginger, chopped 2 green chillies, chopped 7-8 garlic cloves, chopped 1/2 teaspoon red chilli powder 2-3 pinches hing 2-3 cups water 2 tablespoons makki ka atta For tempering: Ghee Cumin seeds Red chilli powder Garam masala
Wash and chop sarson, bathua, and palak.
Heat some ghee and sauté cumin seeds, onion, ginger, garlic, and green chillies.
Add chopped tomatoes and cook. Mix in the greens, water, red chilli powder, and hing.
Add makki ka atta to thicken the saag and cook for a few minutes.
Temper with ghee, cumin seeds, red chilli powder, and garam masala.
Pour the tempering on the saag and mix well. Serve hot with makki ki roti.