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Sarsoon ka saag

Sarsoon Ka Saag

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course, Main Dish
Cuisine Indian, north indian, punjabi
Servings 4 serving


  • 300 gms Sarsoon leaves cleaned and chopped
  • 100 gms bathua leaves cleaned and chopped
  • 100 gms palak leaves cleaned and chopped
  • 1 small turnip (optional but highly recomended)
  • 2 onions chopped
  • 3 tomatoes chopped
  • 2 inch ginger chopped
  • 2 tsp mustard oil
  • 1 tsp cumin seeds
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1/2 tsp garam masala
  • 2 Green Chilies


  • Pressure cook the mustard, turnip, palak & bathua leaves with a little water, salt and turmeric. After one whistle, lower the flame and let it simmer for 30 minutes. Yes it takes a long time to cook. After 30 mins switch off the gas and wait for steam to escape fully before opening the cooker.
  • After opening the cooker, coarsely mash the boiled leaves with the help of a potato masher or madhani (the wooden instrument to make butter out of milk). Keep aside.
  • In a separate pan, heat oil and add cumin seeds and fry till they brown a little.
  • Add ginge and green chillies to it and fry for one minute, add onions to it and fry it slightly brown in color.
  • Add tomatoes and fry for about 5 mins till they start leaving oil.
  • At this stage, add the chilli powder and the boiled and mashed leaves. Saute for about 5-10 minutes and serve hot with makki di roti.


Note - If you don't have bathua and haven't read the whole post, I have mentioned it's substitute in the tips to make best saag section.
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