Sarso Ka Saag

Saag means green and Sarso means Mustard. The history of the sarso is very old. Encyclopedia Britannica states that mustard was grown by the Indus Civilization of 2500-1700 BCE. The Indus civilization is the earlist known urban culture of the Indian subcontinent.

According to the Saskatchewan Mustard Development Commission, Some of the earliest known documentation of mustard’s use dates back to Sumerian and Sanskrit texts from 3000 BC. It has also been described by the Egyptians around 2000 BC and appeared in Chinese writings before 1000 BC. Mustard has been referenced by many scholars and factors prominently in the Bible.


Though this is not a difficult recipe, it is not meant for the impatient. However, once made it can easily be stored in a deep refrigerator for a week or so. This is a winter recipe and packs all the nutriments of a green vegetable. There are many variants to this classic. In this recipe, I have not used Mulli kai pattai.



Sarson Saag


750 Gram


Palak Saag


250 Gram


Bathua Saag


250 Gram


2 Cups Water




1 ½ tea spoon

Not more than 2 tea spoon

Makki atta


1 1/2 Cup

This is optional. Many people do not use it while cooking the saag. The atta makes the texture better.


If you like the thinner version, don’t use the atta.

Green chilly






1 tea spoon

Fine chopped



2 Medium




1 tea spoon

Fine Chopped around 4 to 6 cloves



3 table spoon

I use vegetable oil. Can use mustard oil or Ghee as well

Red chilli powder


½ tea spoon


Garam masala


½ tea spoon


Coriander powder


½ tea spoon



Prepare the saag

  1. Wash the three saags in running water. Make sure all the mud particles are properly washed.
  2. Add the saag, a glass of water and one teaspoon of salt in a pressure cooker. On medium heat, wait for 2 whistles
  3. Strain the water (do not throw the water)
  4. Blend the saag till grounded.

This paste may be saved in a deep refrigerator, thawed and then tempered for later use.


Temper the Saag

  1. In a wok, heat up the oil
  2. Add the onions and sauté till golden brown
  3. Add the ginger and garlic. Add the green chilly and Fry for a few seconds.
  4. Add the Garam masala, dhaniya,, red chilli powder and salt
  5. Add the Blended Saag, some makkai atta and sir well and mix well
  6. Heat for around 5 minutes. Keep on stirring. To prevent from burning and maintain thickness as per taste, use some the saag water which was kept aside earlier


    Serve hot with Makkai Ki Roti and Jaggery. Best would be to top with makkan (preferably homemade)



Due to its antibacterial properties, mustard does not require refrigeration for safety; it will not grow mold, mildew, or harmful bacteria. Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from oxidation. Mixing in a small amount of wine or vinegar may improve dried-out mustard. Some types of prepared mustard stored for a long time may separate, which can be corrected by stirring or shaking. If stored unrefrigerated for a long time, mustard can acquire a bitter taste




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