All recipes

Saag (Sarson da Saag)

Name: Saag (Sarson da Saag)
Total time: 110 min
Yield: 5
Ingredients: 500 g Mustard greens, washed and roughly chopped; 250 g Spinach, washed and roughly chopped; 2 tbsp Corn flour (maize flour), mixed with a little water into a smooth slurry, for thickening; 1 pc Onion, finely chopped; 2 pc Tomato, finely chopped; 1 tbsp Ginger, crushed to a paste; 1 tbsp Garlic, crushed to a paste; to taste Salt; 0.5 tsp Turmeric; 2 tbsp Clarified butter, for the tarka; 2 pc Green chilli, finely chopped; 1 tsp Red chilli powder; 2 tbsp Butter, a dollop on top before serving, optional but traditional

110 min Medium 5 servings

Serves 5 · Total 110 min · Prep 20 min · Cook 90 min

Updated on 1 October 2026

Photo: SwingingUvula / CC BY-SA 4.0

Saag, Punjab's iconic Sarson da Saag, is mustard greens and spinach slow-cooked for an hour until silky, then mashed to a rustic, thick texture. Finished with a tarka of onion, tomato and ginger-garlic, and topped with a generous dollop of butter or ghee, it's the classic partner for makki ki roti on a winter day.

Quick answer: 110 min in total · serves 5 · main ingredients: Mustard greens, Spinach, Corn flour (maize flour), Onion · amounts in metric and US

Jump to recipe

Ingredients

Metric US

500 g 1.1 lb Mustard greens, washed and roughly chopped
250 g 0.55 lb Spinach, washed and roughly chopped
2 tbsp 2 tbsp Corn flour (maize flour), mixed with a little water into a smooth slurry, for thickening
1 pc 1 pc Onion, finely chopped
2 pc 2 pc Tomato, finely chopped
1 tbsp 1 tbsp Ginger, crushed to a paste
1 tbsp 1 tbsp Garlic, crushed to a paste
to taste to taste Salt
0.5 tsp 0.5 tsp Turmeric
2 tbsp 2 tbsp Clarified butter, for the tarka
2 pc 2 pc Green chilli, finely chopped (Optional)
1 tsp 1 tsp Red chilli powder (Optional)
2 tbsp 2 tbsp Butter, a dollop on top before serving, optional but traditional (Optional)

Steps

Timers run only while this tab is open. The Degchi app keeps them running on a locked phone.

Wash the mustard greens and spinach thoroughly, then roughly chop them.
Put the chopped greens into a large pot with a little water, cover and cook until very soft.
⏱ Cooking the greens · 45 min
Mash the cooked greens coarsely with a wooden masher (ghotna) until rough and thick.
Mix the corn flour with a little water into a smooth slurry and stir it into the saag to thicken.
Return to low heat and simmer, stirring often, so the saag doesn't stick.
⏱ Thickening · 30 min
Heat ghee in a separate pan and fry the chopped onion until golden.
⏱ Frying onion · 10 min
Add ginger, garlic, green chillies and tomatoes; cook until the tomatoes break down and the oil separates.
⏱ Cooking the tarka · 10 min
Pour the tarka over the mashed saag, stir in turmeric, red chilli powder and salt, and simmer together.
⏱ Simmering together · 5 min
Top with a generous dollop of butter and serve hot with makki ki roti.

Cook this in the app — get Degchi on Google Play

Get it on Google Play

Not sure you have everything? Check this against your pantry

Frequently asked questions

How long does Saag (Sarson da Saag) take?

110 minutes in total: about 20 minutes of prep and 90 minutes of cooking.

Is Saag (Sarson da Saag) hard to make?

Degchi rates it medium. The method has 9 steps, and 5 of them have a timer you can start on this page.

How many people does Saag (Sarson da Saag) serve?

This recipe serves 5. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.

Is Saag (Sarson da Saag) halal, vegetarian or eggless?

It is marked halal in our recipe data. It is vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.

What will I probably need to buy for Saag (Sarson da Saag)?

Everyday staples that Degchi counts as pantry basics: salt, turmeric. Fresh items you will probably need to buy: mustard greens, spinach, onion, tomato, ginger, garlic, clarified butter. Lentils, grains and other dry goods: corn flour (maize flour).

Any tips for making Saag (Sarson da Saag)?

Mustard greens can taste bitter — balancing them with spinach (and a little makki atta) softens the bitterness and gives the classic silky texture. The longer and slower it simmers, the better it tastes — many Punjabi homes cook saag a day ahead and reheat it.