Скачать или смотреть Saag Documentary | Punjabi Food Culture Pakistan | Desi Saag | How to Make Saag | Saag

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Saag Documentary | Punjabi Food Culture Pakistan | Desi Saag | How to Make Saag | Saag
Saag dishes in Indian cuisine contain leafy greens and a typical Punjabi (North Indian) dish, sarson ka saag is made with wilted greens. It's commonly served over flatbread, such as makki ki roti (Indian maize flatbread), as well as a dollop of fresh butter. This saag recipe balances out the bitter pungency of mustard greens with some sweet and earthy spinach and is combined with garlic, ginger, spices, and green chiles.


Sarson ka saag is common in Pakistan as well as northern India. It is a sabzi, which means it incorporates leafy parts of vegetables and herbs. Many dishes from this region of India are made with dairy, and several are curry recipes where the food is cooked in a gravy. North Indian cuisine has been strongly influenced by the cuisine from central Asia, in comparison to southern Indian foods.


There are a few ingredients in this recipe that may or may not be familiar to you. First, it requires the use of either grated garlic or garlic paste, along with either grated ginger or ginger paste. If you cook a lot of Indian food or Southeast Asian food, you might enjoy learning how to make your own, or you can buy garlic paste and garlic ginger in most well-stocked grocery stores or Asian or Indian grocers. Similarly, this recipe also uses ghee, which is clarified butter and can be found fairly easily in many supermarkets—or you can try your hand at making your own ghee. Just be sure to start with good quality butter. Finally, a small amount of Bengal gram flour is used to thicken, but you substitute chickpea or corn flour in this recipe and it will still work.