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Surabhi Sehgal
A vibrant Green Curry made with Mustard Greens and Spinach. Best enjoyed with Makki Roti/ Indian Corn flatbread.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Curry, Main Course
Cuisine Indian, north Indian
Servings 3 People


  • 4 Cups Spinach chopped
  • 2 Cups Mustard Greens/ Sarson Saag roughly chopped
  • 1 Onion chopped
  • 1 tbsp Ginger chopped
  • 8-10 Garlic cloves chopped
  • Green Chillies to taste
  • 1 Cup Water
  • 2 tbsp Ghee
  • 1/4 tsp Asafotida
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Seeds
  • 1/4 tsp Garam Masala
  • Salt to taste
  • 1 tbsp Makki Atta/ Yellow Corn Flour


  • To a heavy bottom skillet add 1 tbsp Ghee.
  • Once the Ghee is hot add the Onions and sautee until light brown.
  • Add chopped Ginger and Garlic and sautee until light brown.
  • Add Green Chillies and Coriander powder and sautee for a minute.
  • Add Makki Atta and sautee until the flour roasts to light brown colour and gets fragrant.
  • Add the Spinach and Mustard leaves and 1 Cup Water and cook until soft. Do not overcook the saag if you would like it to retain its colour.
  • Once cooked blend the Saag to a slightly coarse consistency with the help of a hand blender or regular blender.
  • Add 1 tbsp Ghee to a skillet, add Asafotida/Hing and cumin seeds and sautee until the seeds crackle.
  • Add this tempering along with some Garam Masala and Salt to the Saag and stir well. Save some tempering to garnish on top if you'd like.
  • Once the Saag is hot, transfer to a serving bowl and enjoy with some Makki Roti/ Corn Flatbread.
Keyword Saag, Sarson Ka Saag, Sarson Saag