Side dish,

Sarson Saag Masala

February 08, 2015 Motions and Emotions 11 Comments

Winter is officially going to say bye in few days and Spring is already in the air. Though we like the weather, however people fall seek during this time. As a foodie I love Winter months in India as we get lot of freshly grown colourful seasonal vegetables. Few pots were lying in my balcony, and this Winter I utilized them and grown some Winter special Leafy Vegetables. In childhood I really used like watering plants in our home and terrace garden and after a long time I enjoyed those moments again. I grew coriander leaves and mustard leaves along with green peas, green chilli and yellow pumpkin. Recently I saw an one liner which say "Person who plants tree, plants Hope".

In Northern Part of India Winter and Sarson Saag has direct association. Now you got an idea today's recipe must be Sarsoon da Saag, the famous Punjabi dish. But, this not the Punjabi dish Sarsoon da Saag, I have prepared this mustard leaves using my in-law's house recipe Sarson Saag Masala which is equally good like sarson da saag. I know whenever you get mustard leaves you prepare sarson da saag, but this time try this recipe Sarson Saag Masala, your family members will enjoy this too.

Sarson Saag Masala  


Mustard Leaves - chopped, 3 cups
Potato - cut in small cubes, 3/4 cup
Brinjal - cut in small cubes, 2/3 cup
Onion - 1 large, sliced
Ginger Paste - 2 teaspoon
Tomato - 1 small, chopped
Cumin Seeds - 1 teaspoon
Turmeric Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder -  1 teaspoon
Red Chilli Powder - 1/2 teaspoon
Green Chilli - 1 or 2
Mustard Oil - 5 to 6 tablespoon
Salt to taste


Clean and wash the mustard leaves. Only chop the leaves and you can take the stems if they are soft, juicy & young.  Now heat oil and fry potatoes and brinjal separately using turmeric powder & salt. Keep them aside. Now add remaining oil and add cumin seeds. Next fry the sliced onions, when they become translucent add ginger paste, and other dry spices. After mixing them add chopped tomatoes and green chilli. When oil starts separating add  chopped mustard leaves. They will start leaving water and this time add fried potato and brinjal. Cover and cook for 5 minutes, if required add 1/2 cup water. Taste the salt. When water dries up serve it with plain rice. 


  1. Having been born and bred in Malaysia, winter is not for me. I cannot take the snow and coldest. But then again as you have said, there's nice moments of growing your own herbs.

    That is a nice dish and with potatoes, leafy green and spices - I accept 100%.

  2. Thanx for following my blog..I thought it must be sarson da saag but to my surprisre it is the recipe....i'll try soon

  3. love this cute delicate leaves and its curry. that event logo is too big for the page.

  4. Had it restaurants but never made it...would love to try it out:)Very nice recipe:)

  5. This is new to me......sounds interesting....Hat off to u for growing ur own veggie in the balcony.... :)

  6. Very nice recipe of Mustard leaves with fried potatoes...perfect and yummy ...

  7. Looks really good- like the addition of the aubergine!

  8. This looks really delicious and healthy..


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