How to make Shalgam aur Sarson ka Saag - The popular sarson ka saag made more interesting with the addition of turnips.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fresh Mustard Leaves, Fresh Spinach leaves

Cuisine : Punjabi

Course : Main Course Vegetarian

Shalgam aur Sarson ka Saag Recipe Card

Shalgam aur Sarson ka Saag

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Shalgam aur Sarson ka Saag checkout Sarson Ka Saag, Sarson Da Saag. You can also find more Main Course Vegetarian recipes like Corn Capsicum Masala, Tender Jackfruit Curry, Imli Bhindi, Pineapple Sasam.

Prep Time : 16-20 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Shalgam aur Sarson ka Saag Recipe

  • Fresh Mustard Leaves 3 medium

  • Fresh Spinach leaves chopped 4 cups

  • Fresh spinach leaves chopped 2 cups

  • Bathua leaves chopped 1 cup

  • Green chillies 4

  • Turmeric powder 3/4 teaspoon

  • Salt to taste

  • Ghee 2 tablespoons

  • Ginger finely chopped 2 inch

  • Garlic cloves finely chopped 6-8

  • Onion chopped 1 large

  • Tomato 1 large

  • Red chilli powder 1/2 teaspoon

  • Maize flour (makai ka atta) 2 tablespoons

  • For garnishing

  • Tomato wedges 2

  • Green chilli 1

  • A dollop of ghee


Step 1

Peel turnips and cut into small cubes.

Step 2

Heat a non-stick pressure cooker, add mustard leaves, spinach, bathua and turnips. Roughly chop 2 green chillies and add to the cooker. Add ½ tsp turmeric powder, salt, 1 cup water and cook under pressure on high heat upto 2 whistles are given out. Lower the heat and cook for 20 minutes.

Step 3

Open the lid of the cooker when the pressure reduces completely and transfer the mixture into a mixer jar.  When it cools down slightly, grind into a coarse mixture.

Step 4

Heat ghee in a non-stick pan, add ginger and garlic and saute for half a minute. Finely chop remaining green chillies, add to the pan and sauté for 1-2 minutes.

Step 5

Add onion and mix. Finely chop tomato, add to the pan and sauté for 2 minutes.

Step 6

Add red chilli powder, remaining turmeric powder and maize flour and sauté for a minute.

Step 7

Add the ground mixture. Mix well and cook for 5-7 minutes.

Step 8

Transfer into a serving bowl. Garnish with 2 tomato wedges, a green chilli and a dollop of ghee. Serve hot.