By Garima Johar
December 23, 2025
The lush yellow sarson plants are what mark the onset of the winter season. A staple in North India, why don’t you make sarson ka saag? Follow this recipe and pair the saag with makki ki roti and gud.
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 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.
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.