Sarron Da Saag or Sarson ka saag is a popular curry in the Punjab region of India and Pakistan made from mustard leaves (sarson) and spices. This is typically a Punjabi dish tastes really delicious with Makki ki Roti (Indian maize flat bread) and dollops of fresh white butter) or pure desi ghee (clarified butter).

  • Cook time:
  • Prep time:
  • Yields: serves 4 person
  • 1 bunch mustard greens or sarson greens
  • 1 bunch spinach
  • 1 bunch fenugreek greens
  • 1 bunch fat-hen or white goosefoot greens or bathua
  • 2 red onion grated
  • 1 teaspoon ginger (grated)
  • 1 teaspoon garlic (grated)
  • 5 green chillies (chopped)/ as per taste
  • 2 tablespoon yogurt (vegans can avoid)
  • 2 tablespoon lemon juice
  • 2 tablespoon butter or ghee
  • 1 tablespoon Oil
  • 1 teaspoon garam masala / as per taste
  • 1-1/2 tablespoon maize flour
  • 1/2 teaspoon sugar (optional)
  • salt to taste
  • BUTTER for serving (preferably white,i didn"t find handy white butter so used yellow one)

Heat oil in a pressure cooker,add greens(thoroughly washed and chopped) , green chillies,add ginger, garlic and swat for 2 min.Add sugar and little salt and mix,add 1 cup water,pressure cook till 2 whistles.


Cool off the greens and Mash well.Heat butter or ghee in a pan, add grated onion, saute till brown,ad mashed greens and swat for 2 min.


Mix yogurt and maize flour (vegans can use water instead of yogurt)and add this paste to the greens,mix well.Simmer for few min.


Add garam masala ,mix well and put off the flame,add lemon juice,taste the seasoning (salt) and serve hot with dollops of butter with makki ki roti, or missi roti or plain paratha.

Recipe Reference

as winter season slowly entered in our life in india,just wanted to welcome it with this dish so made for lunch,as it is best served with makke di roti,which is hard to digest at night....:)

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By Sangeeta on Nov 29, 2011

Thx DK...4 ur kind support:)))

By Sangeeta on Nov 29, 2011

Thx Dr. Kahlon....ur views r always wlcm:)

By Dr.Amandeep singh Kahlon on Nov 27, 2011

Thank you Sangeeta for the reply .... yes I agree with your point of individual taste ... Saw Maa ki daal today it was really awesome .

By Sangeeta on Nov 25, 2011

Hello,Mr.Kahlon,i m not at all feeling bad,actually i liked your feed back.I agree with you,that this one is not the authentic style of saag,but i had done some changes purposely acc to my likings,and yes I know very well the Traditional and authentic Recipe of Sarsson Da Saag,if you wish I can share it with you any time.My friend acc to me cooking is what experimenting with food ,adding something new and subtracting something from old,and every one has their own likes and dislikes so don"t worry if you don"t like,I will not feel bad.And yes by making some changes to this dish I personally doesn"t want to hurt any ones feeling.I made the saag in smooth texture as I love ma saag in this way,if any one want to keepit little bit Coarse,like traditional one they can,thx keep posting your feed backs on ma recipies,will be glad to hear from you:)))))))))))))))

By Dr.Amandeep singh Kahlon on Nov 25, 2011

Thanx for the Reply sir .... I wrote for the Saag only ... I have seen one more recipe from u which is far better than this one ..... but considering Saron da saag and Makki di roti a favorite dish of the punjabis it should have the perfect texture and recipe ... which I felt was missing (Plz take it positively ..not for offending anyone)... I have pics of the dish from home and a favorite place if u say i can share with u .

By Dr.Amandeep singh Kahlon on Nov 25, 2011

I did not like the recipe of the saag (sorry for saying it) as this is not the authentic way nor the ingredients for making Sarsoon ka Saag . I have followed Chef in u for some time now but this recipe is not worth it ... (plz excuse me did not want to hurt or disappoint any one .)

HI Amandeep, Sangeeta is one of our awesome members and a nutritionist. I find her recipes have a nutritional/healthy spin on top of authentic dishes. May be this is closer to what you are looking for ? In general though, every two people have a slight difference in style. Do you think this confusion might arise from the fact that this recipe has a different style from mine? Do let us know - we are very open to feedback and strive to make the site better and better for users like you -DK