Description
A traditional Punjabi dish made from mustard greens (sarson) and other leafy greens like spinach, typically simmered until tender and then finely chopped or pureed. The greens are cooked with aromatic spices such as ginger, garlic, and green chilies, along with other ingredients like onions and tomatoes. The dish is often finished with a tempering of ghee (clarified butter) and spices such as cumin and mustard seeds, which adds depth of flavor and richness. Sarson da Saag is typically served with makki di roti (cornmeal flatbread) and a dollop of butter, creating a hearty and flavorful meal that is a winter favorite in Punjab and other parts of North India.
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