This typically Punjabi (North Indian) dish, sarson ka saag, is made with wilted greens and commonly served over flatbread.
The meal tastes really nice with makki ki roti (Indian maize flatbread) and a dollop of fresh butter. You can use either grated or paste for the ginger and garlic.
Sarson ka saag is common in Pakistan as well as northern India. It is a sabzi, which means it incorporates leafy parts of vegetables and herbs. Many dishes from this region of India are made with dairy in them, and many are curry recipes where the food is cooked in the curry gravy. The region includes the following states: Haryana, Punjab, Uttar Pradesh, Rajasthan, Kashmir, and Delhi. North Indian cuisine has been strongly influenced by cuisine from central Asia as compared to southern Indian foods
More Indian Dishes to Try
Here are some other dishes that are popular in the northern region of India:
- Stuffed Bati: A bread snack that is cooked in ghee and stuffed with paneer and spices, then served with chutney and dal on the side. Great for dipping!
- Chicken Dum Biryani: This is a biryani meal that involves cooking chicken in spices and garnishing it with sliced green chilies and ginger.
- Nihari Gosht: An Indian stew that involves slow-cooking meat and topping it with a tiny bit of rose water.
- Palak Paneer: Soft paneer or cottage cheese cubes that are cooked in a spinach curry sauce.
- Butter Chicken: Also known as murgh makhani, this creamy chicken dish is rich and delicious, served with a mildly spiced curry sauce.
- 1 bunch spinach (washed and finely chopped; about 1/2 pound)
- 1 bunch mustard greens (washed and finely chopped; about 1/2 pound)
- 2 green chilies
- 1 tablespoon ginger (grated or paste)
- 1 tablespoon garlic (grated or paste)
- 1 dash salt (to taste)
- 2 to 3 tablespoons ghee (clarified butter)
- 1 large onion (grated)
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 tablespoons lime juice (juice of 1/2 a lime or lemon)
- 1 tablespoon Bengal gram flour (or maize flour)
- Mix the greens, green chilies, and salt to taste and boil in 1 cup of water till cooked.
- Mash the greens mix well to make a coarse paste.
- In another pan, heat the ghee on a medium flame. When hot add the grated onion and fry till pale golden.
- Add all the other ingredients and fry till oil separates from the masala (onion-spice mix).
- Add the greens mix to this and stir until fully blended.
- Garnish with a dollop of butter and serve with makki ki roti (Indian maize flatbread).
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||2 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||7 g|