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Recipe #1: Saagh


What do you love about winter? For me winter is lovely because the vegetable markets are full of green and delightful mustard. You must be wondering; why feel happy about mustard of all things? The reason is that mustard is the main ingredient in nutritious and tasty Saagh cooked in all Punjabi houses.

Today I will share the recipe for traditional Saagh. An interesting fact is that Saagh does not have an English word. Saagh is best eaten with a bit of butter melting over the top and paired with fresh roti.

if you eat just one exotic meal this winter; let it be Saagh, I promise you will not be dissapointed!

Saagh is not only tasty but also has nutrients with the following benefits:

  • High Levels of Antioxidants.
  • Detoxifies Your Liver and Blood.
  • Helps Lower Cholesterol.
  • Packed with Phytonutrients.
  • High in Fiber.
  • High in Bone-Building Vitamin K.
  • Good Source of Immune-Boosting Vitamin C.
  • Provides Skin & Eye Health Protection



Mustard leaves with soft stalk (Saagh ki gandal) – 1Kg

Spinach – 250 grams

Chenopodium album (Bathua) – 125 grams

Dill (Soye) – 125 grams

Daikon Radish Leaves (Mooli key patey) – 250  grams

Carrot leaves- 125 grams

Green Coriander- 125 grams

Turnip leaves- 125 grams

Green chili – 10

Ginger paste – 1 inch piece- cut in small  pieces

Onion- 2 big onions –cut

Maize or gram flour – 2 to 3 tbsp

Red chili powder- 1 tea spoon

Salt – 1 tea spoon

Ghee or oil – 5 serving spoons


Wash and clean all the leaves and chop very finely. Also chop the green chilies.

Place all leaves in the pressure cooker and add 1 litre. of water, salt and red chilies and chopped green chilies. Cook for 15 minutes after the cooker’s whistle starts blowing.

Open the lid of pressure cooker and put half of the vegetables in the mixer or food processer and mix till it is smooth. Pour it in the back in the cooker with the rest and mix well. Now add the gram or maize flour and mix well with a spoon. Let it boil for 5 minutes and keep stirring.

Now the essential part of Saagh is ready.

Now in a separate cooking utensil put the oil or ghee and put the onions in it. When onions are soft put ginger and fry it as well. Now put the cooked Saagh into it and keep stirring for 5-10 minutes.

Scrumptious Saagh is ready to eat.  Mmm… My mouth is now watering. Hurry up and serve with fresh roti.

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  1. iyalouisa

    Oh my god I love saagh, This looks like such a good recipe!

  2. Kshitij srivastava

    Sardi or saag. Winter dinner time is incomplete without saag. It is a different recipe and try it soon with some makke di roti.

  3. I am definitely going to try this…its my favorite indian dish

  4. Zubaida Hussain

    My mouth is watering

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