Sarson ka sàag

1 hour 30 minutes
Prep: 30 Minutes | Cook: 1 hour | Servings: 2


6 cup  sarson / mustard leaves with tender stem (chopped)/ सरसों के गंदल

1 cup Amaranth leaves / चौलाई

1 ½  cup Chickpea leaves चने का साग

Water as required पानी

2 turnip ,chopped, शलगम

1 inch Ginger, thick slice,  अदरक

2-3 garlic cloves,  लहसुन

2 tbsp White Butter,  मक्खन

1 Green chilli , हरी मिर्च

¼ tsp Red chilli powder , लाल मिर्च पाउडर

¼ tsp Turmeric powder,   हल्दी पाउडर

Salt as required,  नमक स्वाद अनुसार


For Tempering

¼ cup ghee,  घी

1 dry red chilli सूखी लाल मिर्च

1 tbsp Garlic (chopped) लहसुन

⅛ tsp Cumin seeds जीरा

2 tbsp White Butter मक्खन


To Serve


2 tbsp white butter / makhan




  • In a large kadai, add sarson leave with tender steam, amaranth leaves, chickpea leaves mix well add water and let it cook.
  • Add turnip and mix well. Add ginger slice, garlic cloves and let it cook on medium flame till it leaves it juice and turn soft.
  • Add white butter, green chilli saute well. Add red chilli powder, turmeric powder, salt to taste mix well.
  • Cover it with a lid and cook for 1 hour.
  • Once the steam subsides, open the lid and churn the mixture using a churner to a semi-smooth consistency.

For Tempering

  • In a kadai, add ghee, dry red chilli , garlic and saute well. Add cumin seeds let it splutter.
  • Add the prepared saag mixture into the kadai and mix well.  At the end, Add white butter and mix well.
  • Serve hot sarson ka saag with makki ki roti.