Punjabi Palak Saag

Punjabi Palak Saag

From   Budget Kitchen

Prep: 30 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Spanish

A winter speciality – you will find this delicacy in every Punjabi home during the cold winter months


  • Spinach (palak) 200 gms
  • Mustard leaves (sarson ka saag) 500 gms
  • Bathus 100 gms
  • Ginger, chopped 1 inch
  • Garlic, chopped 3 cloves
  • Green chillies, chopped 2
  • Ghee 2 tbsps
  • Asafoetida 1 pinch
  • Medium onion, chopped 1
  • Salt to taste
  • Maize flour 2 tbsps
  • Red chilli powder 1 tsp
  • Turmeric powder 1 pinch


  • Clean and wash mustard leaves, spinach and bathua thoroughly. Chop the leaves finely. Chop ginger, garlic and green chillies.
  • Pressure cook mustard leaves, spinach, bathua, ginger, garlic and green chillies till 3 whistles are given out.
  • Open the lid when the pressure reduces completely. Cool, transfer into a grinder jar and grind to a smooth paste.
  • Heat ghee in a non-stick pan, add asafoetida and onion and saute till light brown. Add salt and mix well.
  • Add the ground mixture and simmer for a few minutes.
  • Add maize flour, red chilli powder and turmeric powder and mix well. Cook for 2-3 minutes.
  • Transfer into a serving bowl and serve hot with parantha or makki ki roti.