Sarson Ka Saag Recipe Will Become Your Winter Go-To

Name: Sarson Ka Saag Recipe Will Become Your Winter Go-To
Prep time: 20
Cook time: 40
Total time: 60
Ingredients: 2 kg Sarso (Mustard leaves); 200 g Bathua; 200 g Methi; 600 g Palak; 32 g Garlic; 32 g Ginger; 20 g Green chilli; 40 g Chopped onion; 28 g Chopped tomatoes; 2 g Mustard seeds; 1 g Heeng (Asafoetida); 0 g Salt (to taste); 0.75 tbsp Coriander powder; 0.5 tsp Deggi mirch; 0.25 tsp Haldi (Turmeric); 0 g Dry kasuri methi (a healthy pinch); 40 g Ghee; 40 g White butter; 3.98 g Dry red chilli

Sarson ka saag in Punjab's favourite winter delicacy, eaten alongside some fresh makki ki roti. Here's how you can make it for yourself at home, this winter.

Contributed By

OT Staff

January 19, 2026

Punjab's famous sarson ka saag paired deliciously with makki ki roti.

In Punjabi households, winters remain incomplete without makke di roti and sarson ka saag. It not only signals the arrival of nippy evenings but a reminder that the season to enjoy everything warm has arrived. And at Rajan and Deepa Sethi’s authentic Punjabi restaurant, Ikk Panjab, Sarson Ka Saag is the ultimate tribute to the rugged, fertile lands of Punjab. It is a dish that honours the winter harvest—a labour of love that transforms humble greens into a creamy, nutrient-dense masterpiece.

Prepared traditionally with a blend of mustard leaves, bathua, methi, and palak, the saag is slow-cooked to achieve that signature earthy flavour that tastes like it’s straight out of the streets of Punjab. It is a soul-warming staple that represents the generosity of a Punjabi kitchen, meant to be shared with a hearty dollop of white butter and a warm heart. This recipe follows that same philosophy: slow cooking, patience, and care—nothing rushed, nothing diluted.

Quick Info

Prep Time 20 min

Cook Time 40 min

Total Time 60 min

Servings 4

Difficulty medium

Ingredients

Sarso (Mustard leaves) - 2 kg
Bathua - 200 g
Methi - 200 g
Palak - 600 g
Garlic - 32 g
Ginger - 32 g
Green chilli - 20 g
Chopped onion - 40 g
Chopped tomatoes - 28 g
Mustard seeds - 2 g
Heeng (Asafoetida) - 1 g
Salt (to taste)
Coriander powder - 0.75 tbsp
Deggi mirch - 0.5 tsp
Haldi (Turmeric) - 0.25 tsp
Dry kasuri methi (a healthy pinch)
Ghee - 40 g
White butter - 40 g
Dry red chilli - 3.98 g

Instructions

Step-1

Prepare the Greens: Clean and wash all green leafy vegetables thoroughly. Blanch the greens in boiling water for 10 minutes, then immediately rinse in cold water to preserve the vibrant green color. Blend the blanched greens into a thick, coarse paste and set aside.

Step-2

The Tempering (Tadka): Heat ghee in a heavy-bottomed lagan. Add mustard seeds, dry red chillies, and heeng. Sauté until fragrant. Add the chopped onions and cook over medium heat until they turn a rich golden brown. Incorporate the chopped ginger, garlic, and green chillies, sautéing until the raw aroma disappears.

Step-3

Slow Cook & Emulsify (The Most Important Step): Add the chopped tomatoes and all the dry spices (salt, coriander powder, deggi mirch, and haldi). Cook the masala patiently until the ghee begins to separate from the mixture. Stir in the prepared greens paste. Add a touch of makki (maize) flour to bind the saag and cook thoroughly, allowing the flavors to meld and the texture to thicken into its signature creamy consistency.

Step-4

Finish & Serve: Fold in the dry kasuri methi and top with fresh white butter. Serve piping hot, traditionally paired with Makki di Roti and a side of jaggery (gur).

Step-5

Serving & Storage: Sarson Ka Saag tastes even better the next day as the flavors deepen. Store in an airtight container and reheat with an extra spoonful of ghee or white butter for the most authentic experience.

Recipe