Sarson ka saag

Sarson ka saag is a traditional North Indian and Punjabi dish made from mustard greens (sarson) and spices. It is often served with makki di roti (cornmeal flatbread) and is a staple food in the Punjab region during the winter months.

Ingredients and Preparation

The main ingredient of Sarson ka saag is mustard greens, but it also includes other leafy vegetables like spinach and bathua (chenopodium). The greens are cleaned, chopped, and cooked until soft. They are then blended to a coarse paste and cooked again with ginger, garlic, onions, and Indian spices. The dish is traditionally cooked in a kadai (Indian wok) and is often topped with homemade white butter or served with a dollop of ghee (clarified butter).

Cultural Significance

Sarson ka saag is a significant part of Punjabi culture and cuisine. It is especially popular during the harvest festival of Lohri and the winter season when mustard greens are fresh and abundant. The dish is also associated with the celebration of Vaisakhi, the Punjabi New Year.

Health Benefits

Mustard greens, the primary ingredient of Sarson ka saag, are rich in vitamin A, vitamin C, and calcium. They also have high levels of antioxidants and are a good source of dietary fiber. The other ingredients used in the dish, such as spinach and bathua, also contribute to its nutritional value.

See Also

• Punjabi cuisine
• North Indian cuisine
• Indian cuisine
• Makki di roti
• Lohri
• Vaisakhi