• Prep Time 25-30 minutes
  • Cook Time 40-1hr minutes
  • Serving For 4 People
  • Difficulty Medium

Recipe Description

The dish is regarded as the traditional way to make saag and is usually served with makki di roti (literally “unleavened corn bread”.


  • Fresh mustard leaves (sarson ka saag), chopped  – 4 bunches
  • Spinach leaves chopped –  2 bunches
  • Bathua (pig weed) leaves chopped – 1 bunch
  • Maize flour (makai ka atta) – 2 tbsp
  • Green chillies chopped – 2-3nos



  • Pureghee – 3-4 tablespoons
  • Ginger, chopped – 1 inch piece
  • Garlic, chopped – 8-10 cloves
  • Green chillies, chopped – 2-3 no’s
  • Onions, chopped – 1 large
  • Salt – to taste
  • Tomatoes chopped – 2nos
  • Butter – 1 tablespoon




  1. In a pressure cooker add mustard leaves spinach, batua green chillies and little water and cooked it 40 minutes on a medium flame.
  2. Once done open the lid add Makai flour and mix well and keep aside.

For tempering

  1. Heat ghee in a non stick pan. add chopped green chillies, ginger, garlic  and saute well.
  2. Add the onions and sauté until translucent. Add tomatoes and salt and saute until the tomatoes are mashed.
  3. Transfer the saag from the pan. Cook for some more time
  4. Transfer into a serving bowl, garnish with a dollop of white butter and serve hot with paratha, jaggery and raddish pickle.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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