sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Sarson Ka Saag

Sarson ka Saag
Baghare Baingan

Baghare Baingan

How to makeBaghare Baingan ?How to cookBaghare Baingan ?Learn the recipeBaghare Baingan ...

Dum Aloo Kashmiri

Dum Aloo Kashmiri

Kashmiri dum aloo recipe is among the top hot cooking recipes....

Vankaya gasagasala koora

Vankaya Gasagasala Koora

eggplant cooked with poppyseed paste recipe as per anupem...

Hot tomato and spring onions

Hot Tomato And Spring Onions

How to makeHot tomato and spring onions?How to cookHot tomato and spring onions?Learn th...

Brinjal sorak

Brinjal Sorak

How to makeBrinjal sorak?How to cookBrinjal sorak?Learn the recipeBrinjal sorakby vahche...


Bhindi Bhaji

How to makeBHINDI BHAJI?How to cookBHINDI BHAJI?Learn the recipeBHINDI BHAJIby vahchef.F...

Sarson Ka Saag Recipe, How To Make Sarson Ka Saag Recipe

How to makeSarson ka Saag?How to cookSarson ka Saag?Learn the recipeSarson ka Saagby vahchef.For all recipes visit vahrehvah.com15375

About Recipe

How to make Sarson ka Saag

(89 ratings)
0 reviews so far
Prep time
Cook time
Total time
0 mins
Sarson ka Saag
Author : Vahchef
Main Ingredient : Garlic
Servings : 0 persons
Published date : November 27, 2016

Ingredients used in Sarson ka Saag
• Sarson (green mustard) - 1000 grams.
• Spinach - 250 grams.
• Shalgam (turnips) (peeled and chopped fresh - 2 numbers.
• Flakes: garlic (finely chopped) - 3-4 numbers.
• Powdered gur (jaggery) - 1 1/2 teaspoons.
• Salt - to taste.
• Desi ghee - 3 teaspoons.
• Red chilli powder - 1/2 teaspoons.
• Green chillies (finely chopped) - 2-3 numbers.
• Ginger (finely chopped) - 1 piece.
• Makki ka atta (maize flour) - 2 teaspoons.
• Green chillies (finely chopped) - 2-3 numbers.
• Ginger (finely chopped) - 2 piece.
  1. Wash, clean and chop the mustard and spinach leaves.
  2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
  3. Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
  4. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
  5. Serve hot with Makki ki Roti.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter