There are a few dishes, like sarson da saag, that are so quintessentially Punjabi that you feel like you’re back in Punjab every time you take a bite.
As a farm kid, this was a winter favorite. There was never a time when you turned your nose up at it and said, “yuck”. I love saag made with just palak (spinach) but nothing says home like sarson da saag, makki di roti, and a glass of lassi. Sigh – I’m in heaven just thinking about it. What I love most about this dish and so many farm favorites is how hearty they are, how simple the ingredients are, and yet how complex the flavors can be. The sarson (mustard greens) adds a little more sharpness to the saag and the coarse texture helps to give it a little bit more of a chewy and flavorful nature. A lot of Punjabi vegetable dishes don’t have garlic in them so it’s always a nice kick of flavor when they do – such as in this saag.
I always end up making most Indian food in bulk and working my way through the fridge over the week. I mean, why not? If you’re going to spend the time making so much yumminess, why not have left overs?!
Love authentic Punjabi recipes much as we do? Try these:
6 servings per container
- Amount Per ServingCalories236
- % Daily Value *
- Total Fat
- Saturated Fat 10.2g 51%
- Cholesterol 40mg 14%
- Sodium 213mg 9%
- Potassium 899mg 26%
- Total Carbohydrate
- Dietary Fiber 4.9g 20%
- Sugars 2.4g
- Protein 5.8g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.