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Sarson Ka Saag | Traditional Style & Extra Shot

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Sarson Ka Saag | Traditional Style & Extra Shot

Sarson Ka Saag Recipe -Punjabi Style Sarson Ka Saag Banane ka Tarika -Kunal Kapur Traditional Recipe

  • Suitable for vegetarian
  • Medium




  • Sarson leaves (mustard) – ½ kg
  • Bathua leaves – 250gms 
  • Methi Leaves (fenugreek) – handful
  • Water – 1 cup
  • Green chilli – 1nos

For Tempering

  • Ghee – 2 tbsp
  • Heeng (asafoetida) – a pinch 
  • Dry red chilli (whole) – 2nos
  • Garlic chopped – 1 tbsp
  • Ginger chopped – 2 tsp
  • Onion chopped – 3 tbsp
  • Green chilli – 1no
  • Chilli powder – 1tsp
  • Coriander powder – 1 tbsp
  • Salt – to taste
  • Makki ka Atta (maize flour) – 2tbsp

Extra Shots

Hari Bhari Tikki (leftover recipe)

  • Potato (boiled & mashed) – 1cup
  • Green chilli chopped – 1tsp
  • Ginger chopped – 1tsp
  • Chilli powder – ½ tsp
  • Salt – to taste
  • Leftover sarson saag – 3tbsp
  • Chaat masala – a generous pinch 
  • Bread crumbs – ¼ cup 
  • Oil – to fry 

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Wash all the leaves thoroughly to remove any dirt. Best is to soak all the leaves in water for 5 minutes and then pick them out. Wash again in running water and it is ready to use.


Roughly chop mustard leaves, bathua and methi leaves and add them to a pressure cooker with water and chilli. Cover and cook on high heat till the first whistle of the pressure cooker, then lower the heat and cook for another 5mins. Alternatively you can cook them covered in a pan till they wilt and become mashy.


Remove the cover and using a mathani (wooden churner) mash them into pulp.


In a fresh pan melt some ghee and add heeng, dry chilli and stir for few seconds. Add chopped garlic and cook till it starts to brown, add ginger, onions and green chilli. Cook for 2mins and then lower the heat and add chilli powder, coriander powder. Give a quick stir and add the mash of the leaves.


Sprinkle salt and maize flour and cook till the water from the leaves dries up and then ghee starts to ooze out of the sides a bit.


Remove and serve it hot with Makki ki roti (flattened corn bread), white butter, raw onions and gur (jaggery).


Extra Shots - Hari Bhari Tikki (leftover recipe)

Mix together potato, chilli, ginger, chilli powder, salt, leftover sarson ka saag, chaat masala and 2 tbsp of bread crumbs. Divide and shape into small patties. Dunk and coat with bread crumbs and shallow fry on a hot pan.


Our Veg kebab or Hari Bhari Tikki using leftover sarson ka saag is ready.


Tips & Tricks

After adding makki atta keep stirring as it may now stick on the bottom.
The more you bhuno the more well rounded taste it gives.
After cooking water should not flow out of the ready saag.
Makki atta soaks the excess water and also balances the khara pan of the mustard leaves.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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