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Recipe: Sarson Da Saag

December 14, 2021 17:54 IST
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Evergreen winter favourite Sarson Da Saag is an especially enjoyable way to include green leafy vegetables in your diet.

This heart-healthy, nutritious and simple recipe by Maharaj Bhanwar Singh is a must alongside makai ki roti in nippy weather.

Photograph: Kind courtesy Khandani Rajdhani

Sarson Da Saag

Serves: 3-4


  • 4 bunches of sarson ka saag or mustard leaves, finely chopped
  • 2 bunches of spinach, finely chopped
  • 1 bunch of bathua leaves, a tasty weedy-looking winter green called white goosefoot, finely chopped
  • 2-3 or less green chillies, cut lengthwise
  • 250 ml water
  • Salt to taste

For tadka

  • 3 tbsp or less ghee
  • 2 tbsp finely chopped ginger
  • 3 tbsp finely chopped green chilly
  • 2-3 onions, finely chopped

To serve

  • 1 tbsp white butter
  • Makkai ki roti and jaggery


  • Bring about 250 ml of water to boil in a large saucepan.
  • Add all the chopped leafy vegetables.
    Add the green chillies and cover.
    Cook for 15-20 minutes over low heat till the water mostly evaporates and take off heat.
    Keep aside.
  • Heat the ghee in a heavy-bottomed kadai or frying pan.
  • Add the chopped onions, ginger, green chillies and saute till the onions are translucent and soft.
    Add the leafy vegetables and cook for 15-20 minutes.
    Add salt.
    Give it a stir and take off heat.
    Serve hot with a dollop of white butter on top and makkai ki roti and jaggery.

Maharaj Bhanwar Singh is the corporate chef at Khandani Rajdhani.

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