Sarson Ka Saag

Butter & Garlic Tempered Puree of Leaves - Mustard, Spinach, Dill, Radish, Fenugreek

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Recipe - Sarson Ka Saag

Cook like a pro with Chef Kunal Kapur

15 minutes
Prep Time
30 minutes
Cook Time


  • 1 large bunch Mustard leaves
  • 1/4 bunch Spinach
  • Bathua Handful leaves
  • Raddish leaves Handful leaves
  • Fenugreek leaves Handful leaves
  • 1 cup Turnips diced
  • 1/3 cup Channa dal

For tempering

  • 4 tbsp Clarified butter (Ghee)
  • Salt To taste
  • 3 tbsp Onion chopped
  • 1 tbsp Garlic chopped
  • 1 tbsp Ginger chopped
  • 1 Green chilly chopped
  • 1 tsp Chilly powder
  • 1 ¾ tbsp Butter A knob


HB Pro Juicer Mixer Grinder makes it very easy to puree leaves with very little water, at the same time retains the color.

  1. Wash & soak the channa dal for 15 minutes. Wash all the greens to remove any dirt. Peel & cut the turnip into small cubes. In a vessel add channa dal and turnips along with 2 cups of water. Cook them covered till dal is almost cooked. Strain and remove the dal & turnips into a bowl.
  2. In the same water add all the green leaves. Give them a quick boil and remove the leaves in chilled water. Once the leaves have cooled down squeeze all the water from them and add them to the jar alone with channa dal & turnips.
  3. Add a dash of water and using the manual mode puree them all.
  4. In a fresh pan heat ghee. Add chopped garlic and cook it till garlic starts to brown. Add onions, ginger, green chilly and cook for 3 minutes. At this stage add chilly powder, stir and immediately add the puree. Cook for 15-20 minutes. Add salt, stir and remove. Serve hot with a knob of butter.



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