Sarson ka saag is best with makkai ki roti. Enjoy this Indian cuisine




  • Water 2-3 cups
  • Fresh mustard leaves 1 kg
  • Spanish 1 bunch
  • Goosefoot 1 bunch (Optional)
  • Fenugreek leaves 1 small bunch
  • Garlic 12-15 cloves
  • Green chili chopped 8-10
  • Salt 1 & ½ teaspoons
  • Maize flour/Cornmeal 2-3 tablespoons

For Tarka:

  • Oil 1 tbs
  • Butter 2-3 tablespoons
  • Garlic Sliced 1 tablespoon
  • Button red chilli 7-8
  • Ginger Julienne 2-3 tablespoon


  1. Wash mustard leaves, spanish, goosefoot and fresh fenugreek seeds properly and cut them all.
  2. In pot, add water, mustard leaves, spanish, goosefoot, fresh fenugreek seeds, garlic cloves, green chili (chopped) and salt, mix well and bring it to boil. 
  3. Cover and cook on low flame cook for 2-3 hours.
  4. After cooking, blend the whole mixture with hand blender, add maize flour,stir well and cook until saag thickens, set aside.
  5. For tarka, in frying pan, heat oil and butter, add garlic, button red chilies and ginger julienne and sauté until light brown.
  6. Now add this tarka into saag.
  7. Saag is ready, serve with makai roti.

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