To make Sardiyon Wala G P S Saag, start by washing, peeling, and chopping the carrots, turnips, and spinach. Heat desi ghee in a pressure cooker, add cumin seeds, and sauté chopped onions for about 2 minutes. Then, add grated ginger, salt, turmeric powder, and red chilli powder, cooking for another 2-3 minutes on low heat. Next, add the chopped vegetables and jaggery, and pressure cook for 3-4 whistles. Once the pressure is released, mash the vegetables and cook until the water evaporates. You can add more ghee or butter before serving with roti.

Yes, Sardiyon Wala G P S Saag is completely vegetarian as it is made with carrots, turnips, spinach, and spices, all of which are plant-based. Additionally, it can be made vegan by omitting the ghee and using vegetable oil instead.

If you don't have turnips, you can substitute them with radishes or parsnips for a similar texture. For spinach, Swiss chard or kale can be used as alternatives. If jaggery is unavailable, brown sugar or maple syrup can be used as a sweetener, though the flavor may vary slightly.

Leftover Sardiyon Wala G P S Saag can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water if it has thickened too much.

Sardiyon Wala G P S Saag pairs beautifully with roti, naan, or paratha. You can also serve it alongside a side of yogurt or raita to balance the spices. For a complete meal, consider adding a protein dish like paneer or lentils.