Sarson Da Saag



  • 5 cups mustard leaves (sarson ke patte)(washed and chopped)
  • 5 cups spinach (palak)(washed and chopped)
  • 1 1/2 tbsp green chillies (roughly chopped)
  • 1 tbsp oil
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp chilli powder
  • 1 tsp coriander-cumin seeds (dhania-jeera) powder , optional
  • Salt to taste
  • 1 tsp cumin seeds (jeera)
  • 1 tbsp garlic (lehsun) (finely chopped)
  • 1 tbsp ginger (adrak) (finely chopped)
  • 1/2 cup onions (finely chopped)
  • 1/4 tsp asafoetida (hing)


  1. Boil enough water in a deep non-stick pan, add the mustard leaves, spinach and green chillies, mix well and cook on high flame for 4 to 5 minutes, while stirring occasionally.
  2. Remove from heat and drain well and sprinkle cold water over it so that they will not get over-cooked and drain well again.
  3. Rest it until it come on room temperature.
  4. Blend in a mixer to a coarse mixture using ½ cup of water. Keep aside.
  5. Heat the oil in a non-stick kadhai and add cumin seeds to it.
  6. When the seeds crackle, add the garlic, ginger and asafoetida.
  7. Mix well and let it cook on medium flame for approximatelty 30 seconds.
  8. Now add the onions and again cook it on a medium flame for 1 to 2 minutes.
  9. Add the mustard leaves-spinach mixture, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Serve hot with Makke Di Roti.

Khud Khao, Sabko Khilao 😀


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