How to make Sarson ka Saag with Gajar and Shalgam - Carrots and turnips add a special taste to the traditional sarson ka saag.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mustard Leaves, Spinach (पालक)

Cuisine : Punjabi

Course : Main Course Vegetarian

Sarson ka Saag with Gajar and Shalgam

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Sarson ka Saag with Gajar and Shalgam checkout Sarson Ka Saag, Sarson Da Saag, Shalgam aur Sarson ka Saag. You can also find more Main Course Vegetarian recipes like Mirchi Ka Salan, Punjabi Chole, Stuffed Zucchini, Soya Keema Matar.