सरसो का साग 3 ट्रिक से बनेगा तो बच्चे बड़े चाटकर खएंगे
सरसो का साग 3 ट्रिक से बनेगा तो बच्चे बड़े चाटकर खएंगे is a medium Indian recipe that serves 4. 180 calories per serving. Recipe by CookwithParul on YouTube.
Prep: 35 min | Cook: 40 min | Total: 1 hr 30 min
Cost: $32.60 total, $8.15 per serving
Ingredients
- 2 bunches Green Mustard Leaves (fresh, soft stems, no flowers; washed and finely chopped)
- 200 g Spinach (cleaned, stems removed, finely chopped)
- 150 g Fenugreek Leaves (cleaned, stems removed, finely chopped)
- 250 g Bathua (Chenopodium) Leaves (cleaned, stems removed, finely chopped)
- 12 cloves Garlic Cloves (peeled and finely chopped)
- 1.5 inch Ginger (peeled and finely chopped)
- 4 pieces Green Chilies (finely chopped; adjust to heat preference)
- 1 tsp Salt (adjust to taste)
- 1 cup Water (for pressure cooking; add more hot water later as needed)
- 0.5 cup Maize Flour (Corn Flour) (added in batches while whisking to avoid lumps; can substitute gram flour)
- 4 tbsp Ghee (Clarified Butter) (divided: 2 tbsp for first tempering, 1 tbsp during cooking, 2 tsp for final tadka, plus optional garnish butter)
- 1 medium Onion (chopped)
- 5 pieces Dry Red Chilies (2 for first tempering, 2‑3 for final tadka)
- 1 medium Tomato (chopped)
- 1 tsp Coriander Powder (adds subtle flavor)
- 1 pinch Asafoetida (Hing) (for final tadka)
- 1 tsp Butter (for garnish on top of finished saag)
Instructions
Prepare the Greens
Rinse the mustard leaves, spinach, fenugreek leaves and bathua under running water 2‑3 times. Remove any tough stems, then finely chop all the greens separately.
Time: PT15M
Prepare Aromatics
Peel and finely chop 12 garlic cloves, 1.5‑inch piece of ginger, and 4 green chilies. Set aside.
Time: PT5M
Pressure Cook the Greens
Place all the chopped greens, garlic, ginger, green chilies, and 1 tsp salt into the pressure cooker. Add 1 cup water, close the lid, bring to high flame until the first whistle, then reduce to low flame and cook for 5 minutes.
Time: PT15M
Whisk and Add Maize Flour
Release the pressure, open the cooker and turn the flame to low. Using a wooden whisk or potato masher, gently mash the cooked greens. Add maize flour in small batches, whisking continuously to avoid lumps. Add a splash of hot water if the mixture becomes too thick.
Time: PT5M
First Tadka (Tempering)
Heat 2 tbsp ghee in a large skillet over medium‑high flame. Add the chopped onion and sauté until golden brown. Stir in 2 dry red chilies and cook for another minute.
Time: PT7M
Add Tomato and Spices
Add the chopped tomato and 1 tsp coriander powder to the skillet. Cook until the tomato softens and releases its oil, about 3 minutes. Adjust salt if needed.
Time: PT3M
Combine Saag with Tadka
Transfer the whisked saag into the skillet with the onion‑tomato mixture. Mix well and simmer on low flame for 5 minutes, adding a little hot water if the consistency is too thick.
Time: PT5M
Final Tadka
In a small pan, melt 2 tsp ghee over low flame. Add a pinch of asafoetida, 2‑3 dry red chilies, 2‑3 split green chilies and a few thin strips of ginger. Fry for 30 seconds, then pour this hot tadka over the simmering saag.
Time: PT3M
Finish and Serve
Stir the tadka into the saag, turn off the heat, and place a small piece of butter on top. Serve hot with makki ki roti, paratha or steamed rice. Store leftovers in an airtight glass container.
Time: PT2M
Nutrition Facts
- Calories
- 180
- Protein
- 5 g
- Carbohydrates
- 12 g
- Fat
- 10 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten-Free (if corn flour is used), Can be made vegan by substituting ghee with oil
Allergens: Dairy (ghee, butter)
Ingredient Substitutions
- Instead of Green Mustard Leaves: Radish leaves, Mung bean leaves
- Instead of Spinach: Swiss chard
- Instead of Fenugreek Leaves: Dried fenugreek leaves (kasuri methi) – use less
- Instead of Bathua (Chenopodium) Leaves: Amaranth leaves
- Instead of Garlic Cloves: Garlic paste – 2 tsp
- Instead of Ginger: Ginger paste – 1 tsp
- Instead of Green Chilies: Jalapeño peppers
- Instead of Salt: Sea salt
- Instead of Maize Flour (Corn Flour): Gram flour (besan)
- Instead of Ghee (Clarified Butter): Mustard oil, Vegetable oil
- Instead of Onion: Shallots
- Instead of Dry Red Chilies: Kashmiri red chili powder – 1 tsp
- Instead of Tomato: Tomato puree – 2 tbsp
- Instead of Coriander Powder: Fresh cilantro leaves – 2 tbsp
- Instead of Asafoetida (Hing): Garlic powder – ¼ tsp
- Instead of Butter: Extra ghee
Equipment Needed
- Pressure Cooker
- Wooden Whisk or Potato Masher
- Large Skillet or Tadka Pan
- Cutting Board
- Chef's Knife
- Measuring Cups
- Spoon
- Ladle
Critical Steps — Do Not Skip
- Wash the leafy greens thoroughly before chopping to retain nutrients.
- Add maize flour in small batches while whisking to prevent lumps.
- Cook the final tadka on low flame to avoid burning the asafoetida and chilies.
Chef Tips from the Video
- Use a wooden whisk; it gives a smoother texture than a metal whisk.
- Add a splash of hot water when whisking to keep the mixture glossy.
- For extra depth, replace half of the water with buttermilk during the final simmer.
Troubleshooting
Saag becomes lumpy after adding maize flour.
Add the flour gradually while whisking continuously; ensure the flour is sifted and the mixture is hot.
Saag is too watery.
Simmer on low flame uncovered for a few more minutes or add a little more maize flour in small batches.
Leaves taste bitter.
Make sure the mustard leaves are young and tender; discard any mature, fibrous leaves.
Storage
Refrigerator: Store in an airtight glass container for up to 7 days.
Freezer: Freeze in portion‑sized containers for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Not recommended; saag should be kept refrigerated.
Make-Ahead Tips
- Cook the greens a day ahead, store in the fridge, and add fresh tadka just before serving.
- The saag thickens when refrigerated; add a little hot water while reheating to restore consistency.
Frequently Asked Questions
What is the cultural significance and history of Sarso Ka Saag in Punjabi cuisine?
Sarso Ka Saag is a winter staple in Punjab, traditionally prepared with fresh mustard greens harvested from village fields. It symbolizes the harvest season and is often enjoyed with makki ki roti during festivals and family gatherings, reflecting the agrarian roots of Punjabi culture.
What are the traditional regional variations of Sarso Ka Saag in Punjab?
In the Malwa region, cooks add bathua and fenugreek leaves for extra bitterness, while in the Doaba area, a higher proportion of maize flour is used for a thicker texture. Some families also incorporate radish leaves or mustard oil for a distinct aroma.
How is authentic Sarso Ka Saag traditionally served in Punjab?
Authentic Punjabi Sarso Ka Saag is served hot with a generous dollop of butter or ghee on top, accompanied by makki ki roti (corn flatbread) or wheat paratha. It is often enjoyed with a side of jaggery or a drizzle of mustard oil during winter evenings.
During which occasions or celebrations is Sarso Ka Saag traditionally prepared in Punjabi culture?
Sarso Ka Saag is commonly prepared for Lohri, Maghi, and the winter harvest festivals in Punjab. It is also a comforting dish for family gatherings during the cold months and is served at weddings in rural areas as a symbol of prosperity.
What makes Sarso Ka Saag special or unique in Punjabi cuisine?
The dish’s uniqueness comes from the combination of bitter mustard greens with the sweet undertones of spinach and fenugreek, balanced by the silky texture of maize flour and the aromatic ghee tadka. This blend of flavors and textures is rarely found in other Indian cuisines.
What are the authentic traditional ingredients for Sarso Ka Saag versus acceptable substitutes?
Traditional ingredients include fresh mustard greens, spinach, fenugreek leaves, bathua, garlic, ginger, green chilies, and maize flour. Acceptable substitutes are radish leaves for mustard greens, gram flour for maize flour, and mustard oil instead of ghee for the tadka.
What other Punjabi dishes pair well with Sarso Ka Saag?
Sarso Ka Saag pairs beautifully with makki ki roti, wheat paratha, or plain basmati rice. It also complements a side of lassi, pickled onions, or a simple cucumber raita.
What are the most common mistakes to avoid when making Sarso Ka Saag at home?
Common mistakes include over‑cooking the greens, which makes them lose their bright color, adding maize flour all at once causing lumps, and using too much water which results in a watery saag. Follow the batch‑wise flour addition and keep the simmer low to avoid these issues.
Why does this Sarso Ka Saag recipe use maize flour instead of regular wheat flour?
Maize flour (corn flour) gives the saag a smooth, glossy texture without adding a wheat flavor, staying true to traditional Punjabi preparation where corn flour is abundant in winter. Wheat flour would make the saag gritty and alter the authentic taste.
Can I make Sarso Ka Saag ahead of time and how should I store it?
Yes, you can cook the saag a day ahead. Store it in an airtight glass container in the refrigerator for up to 7 days. Reheat gently on low flame, adding a splash of hot water to loosen the texture before serving.
What does the YouTube channel CookwithParul specialize in?
The YouTube channel CookwithParul specializes in authentic Indian home‑cooking tutorials, focusing on regional Punjabi recipes, seasonal vegetables, and practical cooking tips for everyday home cooks.
How does the YouTube channel CookwithParul's approach to Punjabi cooking differ from other Indian cooking channels?
CookwithParul emphasizes traditional techniques like pressure‑cooking greens, using wooden whisks for texture, and sharing cultural stories behind each dish, whereas many other channels rely on shortcuts or modern appliances that can alter the authentic flavor profile.
Last updated: August 21, 2026
