Vadiya Saag

November 19, 2018mayurisjikoni



When the #171st theme was decided as saag by the FoodieMonday/Bloghop group members, I was thrilled as I don’t even have one saag recipe on my blog. How did I miss posting it? But then how many times have I really made saag at home? Hardly. Most of the time its enjoyed at a restaurant.

What is saag? It basically refers to the leafy greens that are grown or sold in the Indian Sub Continent. The leafy greens which are found in abundance during the winter season may include spinach, amaranth, fenugreek, mustard greens, dill, kale, basella etc. These are used on its own or combined to make a wonderful pureed, partially pureed  or finely chopped sabzi or curry. One can add anything from meat, chicken, chickpeas, potatoes to paneer to make the saag more filling. While the term saag usually refers to sabzi in different parts of India, I decided to stick to the Punjabi style.

Luckily I got mustard greens (sarson) this time at the greengrocer’s shop. Actually its the first time I’ve used sarson as its not easy to source them here. Some of you may remember the vadiya I used to make  Vadiya da Pulao. Well, I had some left and wanted to use them up. Basically would have loved to make a paneer saag but hubby is not a fan of paneer. Just for two I wasn’t going to make 2 different dishes. The vadiya saag turned out really delicious.

For a good creamy saag, there is no shortcut in the amount of butter or ghee you use. Have the saag on its own or add add ons according to your liking. I served it with makki di roti and a cold glass of lassi – a super lunch time meal.

Its quite odd to make a winter dish when the sun is blazing hot! But then we never get winter here.. so guess any day is fine to make any winter or summer dishes. I have taken cup measurements for the greens which were chopped roughly and lightly packed in the cup. The amount is just a rough guidance, use whatever you like and whichever proportion. Here I’ve used the small fenugreek that we get in Mombasa as its not bitter. If you use normal fenugreek or methi, add less.

vadiya saag 4

vadiya saag 3

vadiya saag 1

vadiya saag 2


4 servings

3 cups roughly chopped spinach (palak), leave stems separate

3 cups roughly chopped mustard greens (sarson), leave stems separate

1 cup roughly chopped fenugreek (methi)

1 cup finely chopped onion

1 tbsp garlic paste

1 tbsp finely chopped ginger

2-3 green chillis

2 tbsp ghee

¼ cup fine yellow maize flour (cornmeal, makki atta)

1 tsp salt

1 cup urad dal vadiya

1 tbsp oil

about 1½ – 2 cups water

  1. Chop the tender stems of the spinach and mustard greens. Wash thoroughly.
  2. Wash the chopped leafy greens thoroughly.
  3. Add 1 cup water to a pan. Let it become hot over medium heat.
  4. Add the chopped stalks and let it boil for 2-3 minutes.
  5. Add the chopped greens and green chilis. Mix well.
  6. Let the greens cook for 10-15 minutes till they wilt and are cooked till soft.
  7. Blend the greens into a puree which is a bit rough in texture.
  8. Heat oil in a pan over low heat. Add the vadiya and stir fry them till they turn golden brown in colour.
  9. Remove the vadiya from the pan and put them on the side till required.
  10. Add ghee to the pan. Let it melt over low to medium heat.
  11. Add chopped onion and stir fry them till they become soft and turn light pink in colour.
  12. Add ginger and stir fry for a few seconds.
  13. Add garlic and stir fry till it becomes light pink in colour.
  14. Add the vadiya and ½ cup water.
  15. Cover the pan and cook the vadiya till it cooked. This may take 5-10 minutes, depending on the size of the vadiya.
  16. Add the pureed green and makki atta. Mix well.
  17. Let the mixture simmer over low heat for 10 -15 minutes, stirring frequently so that the saag does not stick to the bottom of the pan. The saag should be thick and not runny. Add salt and mix well.
  18. Top the saag with some butter and serve with makki di roti or rotlo or parathas of your choice.



  • Wash the greens thoroughly to remove dirt and grit.
  • Add any greens of your choice.
  • Add chickpeas, paneer, potatoes, mushrooms instead of vadiya.
  • Don’t use too much water to cook the greens.
  • I prefer to add the salt at the end so that it does not alter the colour of the saag.
  • Add a generous pinch of sugar if you like.
  • When using spinach alone, be careful how much salt you add.
  • Add a bit of kasuri methi if you like.


Pin for later:

Untitled design - Pinterest graphic-3


A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962


You may want to check out the following Punjabi recipes:

Punjabi Vadiya Pulav 1
vadiya da pulao


makki di roti 1
makki di roti


dal makhani


baked Punjabi samosa


Sending this recipe to the following event:





  • The Girl Next Door

    November 19, 2018 at 2:40 pm

    I love sarson ka saag! Loved how you have added your own touch to it in the form of urad daal vadis. 🙂

    1. mayurisjikoni

      November 19, 2018 at 6:01 pm

      Thank you so much Priya, if I couldn’t add paneer then it had to be vadi 🙂

  • themadscientistskitchen

    November 19, 2018 at 7:48 pm

    I had in the past made sarso ka saag but seems like I have lost it. Now this one saag is so yum I must try it. I love the picture where the saag is on the roti.Want to pick it up. Will wait patiently for the sarso to show up inthe local fields.

    1. mayurisjikoni

      November 19, 2018 at 8:23 pm

      Thank you so much Archana. Hope you’re able to make sarson saag soon.

  • Vidya Narayan

    November 20, 2018 at 1:48 am

    Assorted healthy greens, urad dal badis makes this a healthy bowl of sabzi to be enjoyed with piping hot rotis or parathas. I love the final touches of ginger julienne, green chillies and butter on top, kind of seals the deal when it comes to North Indian cuisine during winters.

    1. mayurisjikoni

      November 20, 2018 at 8:48 pm

      Thank you so much Vidya, it certainly adds the heat to ward off the winter cold.

  • Balvinder

    November 20, 2018 at 4:46 am

    Wow, wonderful write up for a wonderful dish, LMayuri! I have never heard of saag with vadi. is that how your family likes it?

    1. mayurisjikoni

      November 20, 2018 at 8:44 pm

      Balvinder thank you and we love vadi and saag so it was just a good idea to combine both to make an innovative dish.

  • Shobha Keshwani

    November 20, 2018 at 5:19 am

    I have never tried cooking vadi and saag together.. looks yummy. I will get some vadis and make it too. I like the lovely green colour.

    1. mayurisjikoni

      November 20, 2018 at 8:42 pm

      Thank you so much Shobha, the secret to maintaining the green colour is not to overcook, not to close the pan and cook the greens and most important, adding the salt at the end.

  • Mina Joshi

    November 20, 2018 at 9:58 am

    This is such a healthy and delicious dish. I love saag in any form but adding Vadiya sounds like the best idea. Love makki ki roti too. Yours looks perfect.

    1. mayurisjikoni

      November 20, 2018 at 8:40 pm

      Thank you so much Mina and do try the saag with vadi, it was really tasty.

  • poonampagar

    November 20, 2018 at 10:20 am

    Sarson ka saag with make ki roti is a delectable winter treat..your presentation looks is appealing ad super inviting di !loved the use of vadi I it.

    1. mayurisjikoni

      November 20, 2018 at 8:39 pm

      Thank you so much Poonam.

  • Veena Krishnakumar

    November 20, 2018 at 5:00 pm

    The colour is so rich. I wish i could get mustard greens here. I am hoping that i get this soon so that I can try this out.

    1. mayurisjikoni

      November 20, 2018 at 8:37 pm

      Thanks Veena, hope you find some mustard greens.

  • Batter Up With Sujata

    November 20, 2018 at 5:01 pm

    My daughter’s favourite saag. But I never made. My neighbours always made sarso saag and bring bowl full for her. Your looks mouthwatering. Loved the use of vadia. Now I have to try it soon. Thanks for sharing.

    1. mayurisjikoni

      November 20, 2018 at 8:37 pm

      Thanks Sujata. As your daughter loves it, its gives you the opportunity to make it for her when you’re with her.

      1. Batter Up With Sujata

        November 20, 2018 at 9:24 pm

        Yes next to I will try your recipe when my daughter will be at home

  • sizzlingtastebuds

    November 21, 2018 at 11:43 am

    Loved the perfect green coloured saag and also the twist with the vadiyaan! Very inviting platter there, Mayuri

    1. mayurisjikoni

      November 21, 2018 at 8:05 pm

      Thank you so much Kalyani.

  • Lathiya

    November 22, 2018 at 4:40 am

    Such a healthy dish…goodness of all greens in one…nevertheless it must tastes delicious

    1. mayurisjikoni

      November 23, 2018 at 11:14 pm

      Thanks Lathiya and it was delicious.

  • Heidi Roberts

    November 23, 2018 at 3:32 am

    When I was a kid I hated green vegetables but now I really love them.

    1. mayurisjikoni

      November 23, 2018 at 11:09 pm

      I think as kids we all hated greens.. I too hated them but now I too love them.

  • Preethi Prasad

    November 25, 2018 at 1:55 pm

    Addition of vadiya to mustard greens and methi sounds interesting.Do you make vadiya at home? Please share the recipe if you have. Fab share for the theme.

    1. mayurisjikoni

      November 25, 2018 at 4:14 pm

      Thank you so much Preethi. Have messaged you the link.

  • PepperOnPizza

    November 25, 2018 at 4:23 pm

    This is such a perfect saag for the SaagSaga Theme. Palak and sarsoon, that great combination of winter comfort food, and the vadiyan. I also add vadiyan to saag instead of paneer, when I have vadiyan available, that is. I enjoy the crunch and the contrast with the soft saag. I only deep fry the vadi, though, I don’t boil them. Perhaps that’s because I make very small vadiyan and they cook fast.

    1. mayurisjikoni

      November 28, 2018 at 6:51 pm

      Thanks Sujata, even when I use small vadiya, I still stir fry it in the oil and then add water to cook it. That’s how I was taught.

  • Sasmita Sahoo Samanta

    November 25, 2018 at 5:27 pm

    I too like the vadiyas in saag dishes particularly di. The whole dish looks so so tempting and perfectly fit for the theme as well 🙂

    1. mayurisjikoni

      November 28, 2018 at 6:45 pm

      Thank you so much Sasmita.

  • Mildlyindian (@mildlyindian)

    November 28, 2018 at 6:37 am

    I have never used Vadiya but love the colour of the saag. I am not sure if I get it here, do you have a recipe?

    1. mayurisjikoni

      November 28, 2018 at 6:40 pm

      Thanks Seema, the recipe for the vadiya is in the vadiya da pulav recipe.

  • Sri Mallya

    December 3, 2018 at 2:15 am

    Perfect winter recipe. Love the color too. I will try this soon.

    1. mayurisjikoni

      December 3, 2018 at 10:36 pm

      Thank you so much Sri.

  • amritaadak

    December 3, 2018 at 8:23 am

    Aha…this is a perfect Winter recipe… love the texture …

    1. mayurisjikoni

      December 3, 2018 at 10:36 pm

      Thank you.

  • Lata Lala

    December 4, 2018 at 8:20 pm

    This saag is wonderful bounty of winters. I love all greens and I absolutely adored the idea of adding vadis in it.

    1. mayurisjikoni

      December 5, 2018 at 7:47 pm

      Thank you so much Lata.

  • Jagruti Dhanecha

    December 4, 2018 at 11:11 pm

    Vadiya saag sounds so good to my ears, I bet I can finish the whole bowl in no time. Such a nutritious sbaji to try it out this winter.

    1. mayurisjikoni

      December 5, 2018 at 7:47 pm

      It definitely is an ideal sabji for winter. Try it Jagruti with vadi.. its yummy.

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post

Example Colors

%d bloggers like this: