I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.~ Jorge Cruise

🥬Spinach has always been a family favorite. When my non Indian friends complain about eating it, I tell them that they are just not cooking it right, using the right spices!

🥬Sarson ka Saag or Mustard Greens cooked in a delicious blend of spices is my today’s feature, showcasing dish from my culture. Uninspired to post another green gravy mirroring my recent Palak Paneer post, I chose to instead capture the droplets clinging on to the freshly washed spinach, the ingredients assembled to make it, and stopped there, posting it deconstructed 🚧🥬👷‍♀️🥬🚧

In winter, the sun-kissed yellow fields of Mustard(Sarson) are generally in full bloom and ready for harvest in Punjab in the North of India. Sarson ka saag is prepared from the green leaves of the mustard crop, defined by their distinctly earthy and wholesome flavour.
Delicious, this winter comfort food is eaten in Winter in Punjab with makki ki roti ( flatbread made of maize or corn)

A great never fail recipe from Archana’s Kitchen –
https://www.archanaskitchen.com/sarson-ka-saag-a-north-indian-recipe-of-mustard-leaves

Substitute vegetable oil for the ghee to make it a vegan recipe