Punjabi Sarson da Saag

To achieve a creamy texture in your Sarson da Saag, make sure to blend the cooked greens until smooth after pressure cooking. This step is crucial for a velvety consistency. Additionally, cooking the blended mixture with ghee and butter enhances the creaminess.

Yes, you can easily make Sarson da Saag vegan by substituting ghee and butter with vegetable oil or coconut oil. You can also replace jaggery with maple syrup or agave nectar for a vegan sweetener.

Store leftover Sarson da Saag in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water if it thickens too much.

Sarson da Saag is traditionally served with Makki di Roti (corn flatbread) and a dollop of butter or ghee. You can also pair it with rice or serve it alongside pickles and yogurt for a well-rounded Punjabi meal.

Yes, Sarson da Saag can be made gluten-free by using cornmeal, which is naturally gluten-free. If you need a substitute, you can use ground rice or gluten-free flour, but keep in mind that the texture may vary slightly.