When winter arrives, our kitchens fill with delicious and healthy seasonal dishes. Among these, Sarson ka Saag is one of the most loved winter specialties. This traditional Punjabi dish is now enjoyed across India, especially when paired with Makki ki Roti and a dollop of ghee. If you also want to prepare it at home this winter, here is a simple and authentic recipe :-



- Ingredients You Need

• Mustard leaves – 500 g


• Spinach – 200 g


• Bathua (Chenopodium leaves) – 100 g


• Green chilies – 2–3 (finely chopped)


• Ginger – 1-inch piece


• Garlic – 5–6 cloves


• Onion – 1 (finely chopped)


• Tomatoes – 2 (finely chopped)


• Cumin seeds – 1 tsp


• Salt – as needed


• Red chili powder – ½ tsp


• Turmeric powder – ½ tsp


• Garam masala – ½ tsp


• Ghee – 2–3 tbsp

Step 1: Prepare the Saag

• Wash mustard leaves, spinach, and bathua thoroughly and chop them.


• Add them to a large pot and boil for 15–20 minutes until the leaves turn soft.


• Once cool, blend the boiled greens into a coarse paste.

Step 2: Prepare the Tadka

• Heat ghee in a pan and add cumin seeds.


• When they crackle, add chopped onions and sauté until golden.


• Add ginger and garlic; cook until fragrant.


• Add green chilies and tomatoes and sauté for a minute.


• Add salt, turmeric, red chili powder, and garam masala; mix well.

Step 3: Add the Saag

• Add the blended greens into the masala and mix well.


• Add water gradually and cook on medium flame for 10–15 minutes.


• Let the flavors blend together.

Step 4: Finish With Ghee

• Add a final spoon of ghee on top and mix well.


• This enriches the flavor and provides warmth during winter.

Step 5: Serve Hot

• Serve the hot, aromatic saag with Makki ki Roti, topped with ghee.


• You can also serve sliced onions, green chilies, and a small dollop of butter for an enhanced taste.


• Sarson ka Saag is not only delicious but also packed with vitamins, minerals, and fiber — perfect for boosting warmth and immunity in winter.

Can I make Sarson Ka Saag without Bathua?

Yes, you can. Bathua adds flavor, but you can replace it with extra spinach or use only mustard leaves.

How long should saag be cooked for the best flavor?

Cooking it for at least 10–15 minutes after mixing with the masala helps the flavors blend properly.

What is the best way to serve Sarson Ka Saag?

It tastes best with Makki ki Roti, topped with ghee, sliced onions, and green chilies.