Sarson Ka Saag: Curry Made of Mustard Leaves & Spinach

Sarson ka Saag is a popular winter recipe when the fields in most parts of North India glow with pretty yellow mustard flowers. I was craving for the dish. Well, I didn’t know that cleaning the leaves to prepare the saag would be such an elaborate task, but the effort was worth it. When I checked out the recipes for Sarsaon ka saag, it also included the use of spinach, so I did a last minute running around for the same. Here you go with the recipe. This is best eaten with Makai ki Roti (Indian bread made of maize flour/corn meal / corn flour).


Sarson Ka Saag: Curry Made of Mustard Leaves & Spinach

Time taken: 45 min

Taste-o-meter: Spicy



  • Mustard leaves: 2 bunches
  • Spinach: 1 bunch
  • Ginger-garlic paste: 1 tbsp
  • Large onion: 1
  • Ghee: 2 tbsp
  • Garam masala: 1 tsp
  • Green chilies: 2
  • Maize/corn flour: 1 tbsp
  • Salt


  • Wash both the greens thoroughly and chop them roughly.
  • Put it in a pan without water and wilt it for 5 min.
  • After it cools, blend it along with the green chillies into a smooth paste.
  • In a pan, heat some ghee and add the chopped onions.
  • After it turns pink, add the ginger-garlic paste and stir well.
  • Add the corn flour and stir again.
  • Add the paste of the leaves, add salt and bring it to a boil.
  • Add the garam masala and stir again.
  • When the saag separates from the ghee, it’s a sign that it’s done.
  • Serve hot with Makki ki roti.


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