Sardiyon Wala G P S Saag - Punjabi Special

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Preeti Kalia (@hobbi_espassion)

A unique saag mainly eaten in the Doaba region of Punjab, featuring carrots, turnips, and spinach cooked with spices and jaggery. Perfect for the winter season.

Prep Time
20min
Cook Time
30min
Total Time
50min
Sardiyon Wala G P S Saag - Punjabi Special recipe

Ingredients

4 Servings
(1 serving = 1 bowl)

Main Ingredients

  • 500g
    carrot
  • 500g
    turnips
  • 200g
    spinach

For Cooking

  • 2tbsp
    desi ghee
  • 1tsp
    cumin seeds
  • 1cup
    onion, chopped
  • 1tbsp
    ginger, grated
  • 1 1/2tsp
    salt
  • 3/4tsp
    turmeric powder
  • 1/2tsp
    red chilli powder
  • 1tbsp
    jaggery

How to make Sardiyon Wala G P S Saag - Punjabi Special

Preparation

  1. Wash, peel as needed, and chop the carrots, turnips, and spinach.

Cooking

  1. Heat desi ghee in a pressure cooker and add cumin seeds.

  2. Add chopped onion and cook for 2 minutes, then add grated ginger.

  3. Add salt, turmeric powder, and red chilli powder. Cook for 2-3 minutes on low heat.

  4. Add the chopped vegetables and jaggery. Pressure cook until 3-4 whistles.

  5. Open the cooker after the pressure is released. Mash the vegetables with a muddler or masher.

  6. Cook until the water evaporates and the vegetables are well combined.

  7. Add more ghee or butter if desired and serve with roti.

Nutrition (per serving)

Calories

260.0kcal (13%)

Protein

4.4g (8.76%)

Carbs

31.3g (11.36%)

Sugars

11.3g (22.5%)

Healthy Fat

4.4g

Unhealthy Fat

7.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the vegetables are chopped evenly for consistent cooking.

  2. Adjust the amount of jaggery according to your taste preference.

FAQS

  1. What is the cooking process for making Sardiyon Wala G P S Saag?

    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.

  2. Is Sardiyon Wala G P S Saag suitable for vegetarian diets?

    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.

  3. What are some good substitutions for ingredients in Sardiyon Wala G P S Saag?

    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.

  4. How should I store leftover Sardiyon Wala G P S Saag?

    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.

  5. What dishes pair well with Sardiyon Wala G P S Saag?

    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.

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Preeti Kalia

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