A pure-vegetarian dish, sarson ka saag uses plentiful quantities of spinach and mustard greens or sarson, which are nutritious and tasty. Like most of the dishes of Punjab, this too consumes generous quantities of butter and pure ghee and a mix of condiments like garlic, ginger, onions and green chilli to saute the dish.
Sarson ka saag is easy to prepare and is always combined with makki ki roti or maize breads for best taste. A salad of onion, tomatoes and radish or mint chutney is generally preferred with the dish. It is generally prepared during winters and eaten very frequently in Punjabi families.
Other scintillating delicacies of Punjab, apart from makki di roti and sarson da saag, are Aloo ka Paratha with Chhole, Gobi ka Paratha, Mooli ka Paratha with coriander chutney or heaps of white butter, Poori Chholey, Mah ki Daal, Roghan Josh, Rajma Rice, Dal Makhni with Chapaati, Lassi with malai, Buttermilk, Dahi Bhalle, among others.
