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Sarson Da Saag

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The winter special done my way with a twist. Healthy main course dish in winters for all. I tried cooking this in the traditional way by using an earthen Pot and mashing with a Pav Bhaji Masher rather than using a mixie. It is painful and time consuming since I slow cooked it for over 4 hours, but the results were awesome. Enjoy this dish and let me know how it turned out. 🙂

4 bunch Mustard Leaves
2 bunch Spinach Leaves
1 Bunch Bathua Leaves.
8-10 Green chili
Turmeric powder
Red Chili powder Or Boriya round Mirch
Cumin seeds
2 Tbsp Cornflour
2 inch long Ginger Shreds
20-25 Garlic shreds
8-10 Onion, finely chopped
3-4 Tomato, finely chopped



Clean mustard leaves, spinach and Bathua leaves properly and wash them twice with water.
Place the leaves in a strainer so that all water is drained out.
Chop the leaves and put them in the earthen pot for best results. Cook on low flame for about 4 hours, stirring occasionally and adding water to maintain the water levels needed for cooking.
You can use a normal Pot for boiling too.
For quick results you can use a cooker for one whistle too.
Add 1 small bowl of water and boil.
Add some Jaggery and Ginger to it.
Once they are done after about an hour, off the gas and let it come down to room temperature.
Mash it as much as you can, to get a thick, smooth and pasty form.

Chop Onions and Tomatoes.

Chop fine or make a thick paste of green chilies, garlic and ginger.
Pour two large table-spoon of Ghee in the Pot/ frying pan(kadhai) and heat.
Add Jeera. Stir and add turmeric powder and chopped Onions.
Stir till the onions become Pink. Add the Chili-Garlic-Ginger paste.
Now put the tomatoes followed by red chilly powder and fry till oil separates from them
Take out the mashed leaves and add 1 glass of water in it.
And the mashed leaves, mix properly by stirring with a spoon.
Add some corn flour gently to the entire mixture, ensure no lumps are formed.
After the entire mixture comes to boil, cook it for 15-20 minutes on a low flame. Add water as per your need.
Your Sarson da saag or Saron da Saag is ready.
Add tadka of Garlic and cumin seeds done in ghee, once it is about to be served.


It stays in Fridge for up to 7 days so you can relish the taste as and when you want it.


Uttpal K

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14 thoughts on “Sarson Da Saag

  1. your efforts were great as i read them liking cooking it on an earthern pot and smashing with a masher.
    Sadly being a khame me nakhre wala bacha hated sarson ka saag just because it does not look good !!

    1. Aaah..That Shraddha I tried by taking a cup of the prepared saag and mixing some Beetroot juice for some natural color change. The color went to the brown side and the taste changed too, so dropped the idea. The Green leafy vegetables ensure that you cant change their color at all. 🙁

    1. Surprised to read the first part Ginni..I thot this was more like a staple food up there, especially in winters..
      For the second part, yes, would love to sit together some day and have a meal together. 🙂

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