Saag (Sarson ka Saag with Makki ki Roti)
Slow-cooked mustard greens with spinach, finished with ghee and served with cornmeal flatbread — a Punjabi winter staple.
Why It Works
Long cooking breaks down the fibrous mustard greens into a silky puree; the slight bitterness is tamed by generous ghee, and cornmeal roti provides a rustic textural match.
Key Ingredients
Similar Recipes (Indian Vegetarian Curry)
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