Saag Recipe Tasty and Spicy

The saag recipe does not require any introduction. One of the most famous dishes in Pakistan and India, the Saag recipe in winter, remains an ornament of every home. A classic Punjabi dish, this Sarson Saag recipe is a gravy dish made from mustard leaves, bathua, and spinach along with Maize flour and spices.

More about this saag recipe

The end result is a bowl full of, delicious, aromatic, and creamy green saag full of antioxidants and nutrients. The bathua and mustard leaves are available in the season of winters in Pakistan and India hence this is largely cooked in Pakistan homes, especially in South Punjab, during the winters only. This recipe traditionally comes from Punjab and will make you hooked on it once you cook it.

Why saag is so famous?

The saag is very famous due to its specific taste. People love to eat saag in winter.

This Sarson ka saag recipe is a labor of love, requiring both time and patience. Unfortunately, there is no shortcut method for making this dish; you’ll need to sort the greens, then wash, chop, and cook them before blending them, after which you’ll need to cook them again. It is a labor-intensive process, but none of the steps are difficult.

While I’m aware that everyone wants their curry in a hurry nowadays, if you really want to savor the taste of an authentic Sarson da saag then you’ll have to invest some time in preparing it.

The Sarson ka saag recipe is very easy, but does take a lot of time to make; as such I like to break up the steps over the course of a few days. Usually, I clean the greens one day before and keep them in the fridge in airtight containers so half of the work is over. Making the saag the following day makes it feel much easier.

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What can we substitute for bathua?
You can just skip it, or feel free to add in more spinach. Please note that bathua is also known as chenopodium album, Melde, lamb’s quarters, goosefoot, or fat-hen.

Can this Sarson saag recipe be scaled?
Yes! So long as you keep the proportions the same, you can change the quantity by halving double or triple.

For how many days we can use this saag?

In winter the saag is useable for up to 5 days. In an air container, you can freeze it for one month. For better taste again, reheat and then add the tempering.

Is there a substitute for maize flour? What is it used for?
Maize flour – which is known as fine cornmeal in the US – can be substituted with besan (gram flour), chickpea flour, or rice flour if you prefer. The purpose of this ingredient is to act as a thickener, as well as to tone down the bitterness of the mustard greens.

Is there any way to make the Sarson saag less bitter?
If your sarson greens are bitter, I suggest that you reduce the amount that you use and increase the amount of spinach proportionally.

Alternatively, you can do as my mother-in-law used to and get rid of the cooking water from the greens; I don’t prefer to do this because you lose out on some of the nutrients, but it should decrease the amount of bitterness you taste.

Saag Recipe Tasty and Spicy

Difficulty:IntermediatePrep time:1 hour Cook time:2 hours Total time:3 hours Servings:8 servingsCalories:100 kcal Best Season:Winter


The saag recipe does not require any introduction. One of the most famous dishes in Pakistan and India, the Saag recipe in winter, remains an ornament of every home.


  • For tempering


  1. Firstly smooth and chop all the vegetables. Then wash or rinse the vegetables thoroughly in running water.
  2. In a five-liter stovetop pressure cooker or pan upload all the components listed underneath “for Sarson ka saag” besides for maize flour.
  3. Cover the strain cooker and cook dinner for six to 7 minutes or extra on medium-high warmth.
  4. If cooking in a pan, then cowl and let the greens prepare dinner until tender and softened. Do check sometimes.
  5. Pour the veggies in conjunction with the inventory and maize flour in a blender. Blend till clean.
  6. In some other deep pan or within the identical cooker, pour the pureed veggies.
  7. Simmer for a very good 25 to 30 minutes on a low warmth stirring at periods.
  8. For tempering

  9. In another small pan, heat oil. Use any neutral oil. You can also make the tempering with ghee if you prefer.
  10. Add the chopped onions and saute them till light brown on medium-low heat.
  11. Add the prepared saag. Stir and simmer for a couple of minutes.
  12. Stir occasionally when the saag is simmering.


  • Use the share 1:1:2 for bathua, spinach, and mustard vegetables respectively. For example, in case you use 1 complete bunch of mustard leaves then use ½ bunch of bathhua and ½ bunch of spinach. You can also prefer to use this ratio in cup measurement. For example for two cups of mustard veggies use one cup every of spinach and bathua. Note that you could without difficulty boom or lower this ratio proportionately.
Keywords:Saag recipe, recipe of saag
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