By Garima Johar
October 30, 2025
Sarson ka saag is a traditional Punjabi classic that is made in most North Indian households, especially in the winter season. Paired with makki ki roti and gud, here’s how to make sarson ka saag at home.
1 bunch 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 as required Cumin seeds Red chilli powder Garam masala
Wash and chop sarso, bathua, and palak.
Heat some ghee and saute 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.
Make the tempering 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.