Sarso Saag

Description:
Sarson ka Saag is a traditional North Indian dish made from mustard greens (sarson), often mixed with spinach (palak) and bathua leaves (chenopodium). It is slow-cooked and flavored with garlic, ginger, green chilies, and spices. The dish is creamy, rich, and typically served with Makki ki Roti (cornmeal flatbread) and a dollop of white butter or ghee.

Key Ingredients:

• Mustard leaves (Sarson ke patte)

• Spinach leaves (Palak)

• Bathua leaves (optional)

• Onions, ginger, garlic

• Green chilies

• Makki ka atta (for thickening)

• Ghee or butter

Taste & Texture:
Rich, earthy, slightly bitter, and mildly spicy with a creamy texture.

Nutritional Value:

• High in iron, calcium, and dietary fiber

• Rich in antioxidants and vitamins A, C, and K

• Low in fat when cooked with minimal ghee

Culinary Significance:
A winter delicacy in Punjab and Northern India, symbolizing warmth, tradition, and rural Indian cuisine. It’s especially popular during festivals like Lohri and Makar Sankranti.