Paneer Lababdar Recipe – A Royal North Indian Curry

If you’re a fan of rich, creamy, and flavorful paneer curries, then the Paneer Lababdar Recipe is a must-try! Originating from North India, this royal curry is made with paneer cubes cooked in a thick tomato-cashew gravy enriched with butter and cream. Unlike paneer butter masala, which is slightly sweet, paneer lababdar curry has a more balanced taste—creamy, spicy, and tangy at the same time.

Whether you want to make a restaurant-style paneer lababdar for dinner or a dhaba-style paneer lababdar for lunch, this authentic recipe will satisfy your cravings. Perfect for pairing with naan, chapati, roti, or jeera rice, it is a festive recipe often served in weddings, parties, and special occasions.

Ingredients for Paneer Lababdar

To prepare this paneer lababdar curry recipe, you will need:

• Paneer (Indian Cottage Cheese) – 200 g (cubed & grated)

• Onions – 2 medium (finely chopped)

• Tomatoes – 3 medium (pureed)

• Cashews – 10–12 (soaked in warm water)

• Butter – 2 tbsp

• Cream – 3 tbsp (optional for creamy recipe)

• Ginger-Garlic Paste – 1 tsp

• Green Chili – 1 (slit)

• Red Chili Powder – 1 tsp

• Turmeric Powder – ½ tsp

• Coriander Powder – 1 tsp

• Garam Masala – ½ tsp

• Kasuri Methi (dried fenugreek leaves) – 1 tsp (crushed)

• Salt – to taste

• Sugar – ½ tsp (optional, for balance)

• Fresh Coriander Leaves – chopped (for garnish)

👉 For a paneer lababdar without onion garlic, skip onions & garlic and increase cashews for richness.
👉 For a paneer lababdar without cream, simply use more cashews or milk.

How to Make Paneer Lababdar – Step by Step

Step 1: Prepare the Gravy

• Heat 1 tbsp butter in a pan, add chopped onions, and sauté until golden.

• Add ginger-garlic paste and cook for 1 minute.

• Now add tomato puree, soaked cashews, red chili powder, turmeric, coriander powder, and salt.

• Cook until oil separates from the masala.

Step 2: Blend the Gravy

• Let the mixture cool slightly. Blend it into a smooth, thick paste. This gives the paneer lababdar gravy its creamy texture.

Step 3: Cook the Curry

• Heat 1 tbsp butter in the same pan, add the blended paste, and cook on medium flame.

• Add ½ cup water (or more) to adjust the consistency of the thick gravy.

• Stir in garam masala, kasuri methi, and sugar.

Step 4: Add Paneer

• Add paneer cubes and a little grated paneer for richness.

• Mix gently and cook for 3–4 minutes.

Step 5: Finish with Cream

• Add fresh cream for a creamy paneer lababdar curry.

• Garnish with coriander leaves and serve hot.

Variations of Paneer Lababdar

• Restaurant Style Paneer Lababdar – add cream and butter generously for a rich flavor.

• Dhaba Style Paneer Lababdar – spicier with less cream and more garam masala.

• Paneer Lababdar without Cream – use cashews or milk for creaminess.

• Paneer Lababdar with Cashews – makes the gravy extra smooth and royal.

• Paneer Lababdar for Fasting – skip onion, garlic, and use rock salt.

What to Serve with Paneer Lababdar?

This paneer lababdar curry pairs perfectly with:

• Butter Naan

• Tandoori Roti

• Jeera Rice

• Plain Chapati

• Pulao or Basmati Rice

It makes a wholesome lunch or dinner recipe and is loved by kids as well.

Health & Nutrition Facts (Per Serving)

• Calories: 290 kcal

• Protein: 10 g

• Carbohydrates: 14 g

• Fat: 22 g

• Fiber: 2 g

👉 For a healthy paneer lababdar recipe, use less butter and substitute cream with milk.

Chef Tips for the Best Paneer Lababdar

1. Use fresh homemade paneer for soft texture.

2. Always soak cashews before blending for smooth gravy.

3. Do not overcook paneer, or it will turn chewy.

4. Balance flavors with a pinch of sugar.

5. Add kasuri methi at the end for authentic restaurant-style taste.

Final Thoughts

The Paneer Lababdar Recipe is a royal North Indian curry that combines creamy tomato-cashew gravy with soft paneer cubes. Whether you like restaurant-style paneer lababdar or a simple homemade recipe, it is always a delicious and satisfying vegetarian curry. Perfect for festivals, parties, or everyday meals, this dish will make your dining experience special.

So, the next time you crave a rich paneer gravy recipe, try this paneer lababdar step by step and enjoy the taste of authentic Indian cuisine at home.

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Chole Palak Recipe | How to Make Palak Chole (Chana Palak Curry)

If you are searching for a nutritious, flavorful, and protein-rich curry, then the Chole Palak Recipe is a perfect choice. This dish beautifully combines the creaminess of spinach with the earthy taste of chickpeas, creating a wholesome palak chole curry that is both delicious and healthy. Popular in North Indian and Punjabi style cooking, chole palak is often served with rice, chapati, or naan, making it a great option for lunch, dinner, or even festive meals.

Ingredients for Chole Palak Recipe

Here are the chole palak ingredients you need to make this delicious curry:

• 1 cup dried chickpeas (soaked overnight) / 2 cups canned chickpeas

• 3 cups fresh spinach (palak), blanched and pureed

• 2 medium onions, finely chopped

• 2 tomatoes, pureed

• 2 green chilies, slit

• 1 tablespoon ginger-garlic paste

• 2 tablespoons oil or ghee

• 1 teaspoon cumin seeds

• 1 bay leaf

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 2 teaspoons coriander powder

• 1 teaspoon garam masala

• 1 teaspoon cumin powder

• Salt to taste

• Fresh coriander leaves for garnish

• 2 tablespoons cream or cashew paste (optional for rich restaurant style chole palak)

How to Make Chole Palak (Step by Step)

Follow this chole palak step by step recipe for the perfect result:

1. Boil the Chole (Chickpeas):
   Pressure cook the soaked chickpeas with salt and water until soft. If using canned chickpeas, rinse well and keep aside.

2. Prepare the Spinach Puree:
   Blanch spinach leaves in hot water for 2 minutes, drain, and blend into a smooth puree. This forms the base of your palak chole curry.

3. Make the Masala Base:
   Heat oil or ghee in a pan. Add cumin seeds and bay leaf. Once aromatic, sauté chopped onions until golden brown. Add ginger-garlic paste and cook until raw smell disappears.

4. Add Tomato Puree & Spices:
   Mix in tomato puree, turmeric powder, coriander powder, cumin powder, and red chili powder. Cook until oil separates from the masala.

5. Combine Chole & Spinach:
   Add boiled chickpeas and mix well. Pour in spinach puree and stir to combine. Simmer for 10 minutes to let flavors infuse.

6. Finish with Garam Masala & Cream:
   Sprinkle garam masala and stir in cream or cashew paste for a creamy chole palak gravy. Garnish with fresh coriander leaves.

Your delicious Palak Chole Masala is ready to be served!

Serving Suggestions

• Pair chole palak curry with steamed rice, jeera rice, roti, paratha, or naan.

• For a lighter option, serve with quinoa or millet roti.

• Add a salad or pickle on the side for a complete Indian meal.

Nutrition Facts (Approx. per serving)

• Calories: 220 kcal

• Protein: 12 g

• Carbohydrates: 32 g

• Fat: 7 g

• Fiber: 9 g

• Rich in Iron, Vitamin A, and Folate

This makes chole palak a healthy high-protein and low-calorie dish, perfect for weight management.

Chef Tips for Best Chole Palak

• For restaurant style chole palak, add a dollop of butter or cream at the end.

• To make vegan chole palak, skip cream and use cashew paste or coconut milk.

• If you want dhaba style chole palak, add a little smoked ghee (tadka) before serving.

• Use fresh spinach for best color and taste.

FAQs About Chole Palak Recipe

Q. Can I make chole palak without onion and garlic?
Yes, simply skip them and rely on tomato, ginger, and spices for flavor.

Q. Is chole palak good for weight loss?
Absolutely! It is low in fat, high in protein and fiber, and keeps you full for long.

Q. Can I cook chole palak in an Instant Pot?
Yes, you can pressure cook chole and spinach masala together in an Instant Pot for a quick version.

Q. What makes chole palak different from chana masala?
While chana masala uses a spiced onion-tomato base, palak chole adds spinach puree, making it more nutritious and creamy.

Interesting Facts

The Chole Palak Recipe is a wholesome, flavorful, and easy-to-make dish that combines the goodness of spinach with the protein power of chickpeas. Whether you prepare it Punjabi style, restaurant style, or in a healthy vegan way, this palak chole curry is sure to delight your taste buds and nourish your body. Try it today for your next family meal!

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Navratan Korma Recipe | Royal Mughlai Curry

Navratan Korma Recipe is a rich, creamy, and royal Mughlai style curry made with nine special ingredients – vegetables, paneer, dry fruits, and nuts – cooked in a luxurious gravy. The name “Navratan” means nine gems, symbolizing the mix of nine flavorful and nutritious ingredients that make this dish truly special. Whether it is a wedding feast, festival celebration, or a restaurant-style dinner at home, Navratan Korma is one of the most loved North Indian vegetarian curries.

This Navratan Korma curry is known for its perfect balance of mild sweetness from fruits and creaminess from cashews, yogurt, and cream. It is a festive and royal dish often served with naan, chapati, paratha, or fragrant basmati rice. Let’s explore how to make Navratan Korma restaurant style at home with simple ingredients.

Ingredients for Navratan Korma Recipe

To prepare Navratan Korma Mughlai style, gather these ingredients:

• 1 cup mixed vegetables (carrots, beans, peas, potatoes, cauliflower) – boiled

• ½ cup paneer cubes (lightly fried)

• 2 tbsp cashews

• 1 tbsp raisins

• 1 tbsp almonds

• 1 tbsp pistachios (optional)

• 2 tbsp ghee or oil

• 2 medium onions (finely sliced)

• 2 tomatoes (pureed)

• 1 tbsp ginger-garlic paste

• 1–2 green chilies (slit)

• ½ cup fresh cream or malai

• 2 tbsp yogurt (whisked)

• 1 tbsp cashew paste (soaked & ground)

• ½ tsp turmeric powder

• 1 tsp coriander powder

• ½ tsp cumin powder

• 1 tsp garam masala

• ½ tsp cardamom powder

• Salt to taste

• ½ tsp sugar (optional, for balance)

• ½ cup pineapple or apple cubes (for garnish, optional)

• Fresh coriander leaves for garnish

How to Make Navratan Korma Step by Step

Follow these easy steps to make Navratan Korma Punjabi style at home:

Step 1: Prepare the Base

Heat ghee in a pan and fry onions until golden brown. Add ginger-garlic paste and sauté for a minute. Add tomato puree and cook until the oil separates.

Step 2: Add the Masala

Mix in turmeric, coriander powder, cumin powder, cardamom powder, and a pinch of salt. Stir well to release the flavors. Add cashew paste and whisked yogurt, stirring continuously to prevent curdling.

Step 3: Cook Vegetables & Paneer

Add boiled vegetables, fried paneer cubes, and raisins. Mix gently to coat them in the gravy.

Step 4: Make the Gravy Rich

Pour in cream and cook on a low flame. Add sugar for mild sweetness. Adjust consistency by adding a little water if needed.

Step 5: Garnish and Serve

Sprinkle garam masala, cashews, almonds, and pistachios. Garnish with pineapple or apple cubes for a royal touch. Top with coriander leaves.

Your Navratan Korma restaurant style is ready to be served hot with naan, roti, or steamed rice.

Tips for the Perfect Navratan Korma

• For a Mughlai style Navratan Korma, use cashew paste and cream for a silky gravy.

• To make Navratan Korma Jain recipe, avoid onion and garlic.

• Add fruits like pineapple or pomegranate for a unique sweet and creamy flavor.

• For a healthier version, replace cream with coconut milk or low-fat yogurt.

• Adjust the spice level according to your taste.

Nutrition Facts (Approx per serving)

• Calories: 280 kcal

• Carbohydrates: 22 g

• Protein: 8 g

• Fat: 18 g

• Fiber: 5 g

This Navratan Korma healthy recipe is protein-rich from paneer and nuts, and full of vitamins from mixed vegetables.

FAQs on Navratan Korma Recipe

Q1: What makes Navratan Korma different from other curries?
A: It combines vegetables, paneer, and dry fruits in a creamy, nut-based gravy – a royal Mughlai specialty.

Q2: Can I make Navratan Korma without cream?
A: Yes, replace cream with coconut milk or yogurt for a lighter version.

Q3: Is Navratan Korma vegan?
A: Traditionally, it contains paneer and cream, but you can use tofu and coconut milk to make it vegan.

Q4: What can I serve with Navratan Korma?
A: It pairs best with naan, butter roti, tandoori roti, or basmati rice.

Q5: Can I prepare Navratan Korma ahead of time?
A: Yes, make the gravy in advance and add paneer, vegetables, and dry fruits just before serving.

Interesting Facts

The Navratan Korma traditional recipe is a jewel of Indian cuisine – a perfect blend of vegetables, paneer, nuts, and fruits in a royal Mughlai curry. Whether you’re cooking for a family dinner, a festive feast, or a special party, this Navratan Korma royal dish will always impress your guests with its rich taste and elegant presentation.

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Palak Kofta Curry Recipe | Restaurant Style Spinach Kofta Curry

If you are looking for a delicious and nutritious vegetarian curry, then Palak Kofta Curry Recipe is a must-try. This restaurant-style palak kofta curry combines the goodness of spinach (palak) and soft koftas made from paneer and potatoes, cooked in a rich tomato-cashew gravy. It is a popular North Indian recipe often served in parties, weddings, and festivals. The mild spices, creamy texture, and unique flavor make this curry a favorite with both kids and adults.

About Palak Kofta Curry

Palak Kofta Curry Punjabi style is prepared by making spinach puree and soft koftas (dumplings) from mashed potatoes, paneer, and spices. These koftas are deep-fried or air-fried until golden, then added to a creamy Mughlai-style tomato and cashew gravy. The recipe can be customized to suit your preference – whether you want it dhaba style, shahi style, or even as a vegan recipe without cream.

This palak kofta curry with tomato gravy pairs well with roti, naan, paratha, or steamed basmati rice. It’s also a perfect festive recipe that adds richness to any dinner table.

Ingredients for Palak Kofta Curry

For Koftas:

• 2 cups palak (spinach) blanched and finely chopped

• 2 medium potatoes boiled & mashed

• ½ cup paneer grated (optional for vegan, replace with tofu)

• 2 tbsp cornflour or besan

• 1 tsp ginger-green chili paste

• ½ tsp garam masala

• Salt to taste

• Oil for frying

For Curry/Gravy:

• 2 tbsp oil or butter

• 1 bay leaf

• 1 onion finely chopped (skip for palak kofta curry without onion garlic)

• 2 tomatoes pureed

• 1 tbsp ginger-garlic paste

• 8–10 cashews (soaked and blended into paste)

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp cumin powder

• ½ tsp garam masala

• ½ cup cream or ¼ cup cashew paste for a shahi style curry

• Salt to taste

Step-by-Step Method

Step 1 – Prepare Koftas

1. In a bowl, mix mashed potatoes, chopped spinach, paneer, cornflour, green chili paste, garam masala, and salt.

2. Shape the mixture into small balls.

3. Heat oil and deep fry/air fry koftas until golden brown. Keep aside.

Step 2 – Prepare Spinach Puree

1. Blanch palak leaves in hot water for 2 minutes.

2. Drain and blend into a smooth puree.

Step 3 – Cook Gravy

1. Heat oil/butter in a pan, add bay leaf, onions, and sauté until golden.

2. Add ginger-garlic paste, tomato puree, turmeric, red chili, coriander powder, and cumin powder. Cook until oil separates.

3. Stir in cashew paste and palak puree. Mix well.

4. Add garam masala, salt, and cream for a creamy restaurant-style gravy.

Step 4 – Assemble Curry

1. Just before serving, gently drop fried koftas into the hot curry.

2. Garnish with cream or butter.

Serving Suggestions

• Serve palak kofta curry with naan, roti, butter paratha, or jeera rice.

• For a royal touch, garnish with dry fruits like cashews and raisins.

• This dish works well as a party recipe or special dinner curry.

Nutrition Facts (per serving approx.)

• Calories: 265 kcal

• Protein: 9 g

• Carbohydrates: 28 g

• Fat: 12 g

• Fiber: 5 g

This curry is rich in iron, calcium, and protein, making it a healthy palak kofta curry suitable for both kids and adults.

Chef Tips & Variations

• For a low-calorie version, air-fry or shallow fry koftas.

• To make it vegan, replace paneer with tofu and cream with coconut milk.

• For a Jain recipe, skip onion and garlic and prepare with cashew-tomato gravy.

• For dhaba style palak kofta curry, add extra butter and spices.

FAQs about Palak Kofta Curry

Q1: Can I make palak kofta curry without cream?
Yes, replace cream with cashew paste or coconut milk for a healthier version.

Q2: How to keep koftas soft?
Add paneer or grated bread in the mixture to maintain softness. Drop koftas in curry only before serving.

Q3: Can I prepare palak kofta curry in advance?
Yes, prepare gravy beforehand and fry koftas just before serving for best taste.

Interesting Facts

The Palak Kofta Curry Recipe is a delightful blend of health and taste – combining spinach, spices, and rich gravy. Whether you prepare it Punjabi style, Mughlai style, or restaurant-style, this curry never fails to impress. Try this authentic North Indian curry for your next lunch or dinner, and enjoy the creamy, flavorful goodness with your family.

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Palak Corn Curry Recipe | Spinach Corn Curry Restaurant Style

Palak Corn Curry Recipe, also known as Spinach Corn Curry or Palak Makai Curry Recipe, is a delicious, creamy, and healthy North Indian dish made with fresh spinach (palak) and sweet corn (makai). This wholesome curry is loved for its vibrant green color, rich texture, and mildly spiced flavor. Perfect to pair with roti, chapati, naan, or jeera rice, this palak corn curry restaurant style dish combines nutrition and taste, making it a family favorite.

Ingredients for Palak Corn Curry Recipe

To prepare Palak Corn Curry Punjabi Style, gather the following ingredients:

• 2 cups spinach (palak), washed and chopped

• 1 cup sweet corn kernels (boiled)

• 2 medium onions, finely chopped

• 2 medium tomatoes, pureed

• 1 tsp ginger-garlic paste

• 2 green chilies

• 2 tbsp oil or ghee

• ½ tsp cumin seeds

• 1 bay leaf

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• ½ tsp garam masala

• 8–10 cashews (for creamy gravy)

• 2 tbsp fresh cream or coconut milk (optional, for richness)

• Salt to taste

Step-by-Step Instructions – How to Make Palak Corn Curry

Follow this palak corn curry step by step guide for best results:

Step 1: Blanch Spinach

• Boil water in a pan, add spinach leaves, and blanch for 2–3 minutes.

• Immediately transfer to cold water to retain the vibrant green color.

• Blend into a smooth spinach puree and set aside.

Step 2: Prepare Cashew Paste

• Soak cashews in warm water for 10 minutes.

• Grind them into a fine paste with little water.

• This will give the curry its creamy restaurant style texture.

Step 3: Make the Masala

• Heat oil or ghee in a pan.

• Add cumin seeds, bay leaf, and let them splutter.

• Add onions and sauté until golden brown.

• Add ginger-garlic paste and green chilies, sauté for 1 minute.

• Now add tomato puree, turmeric, chili powder, coriander powder, and cook until oil separates.

Step 4: Add Spinach and Corn

• Add spinach puree and mix well.

• Add boiled sweet corn and stir.

• Mix in cashew paste, salt, and a little water for desired consistency.

Step 5: Finish with Cream

• Let the curry simmer for 5 minutes.

• Add garam masala and cream (or coconut milk for a vegan recipe).

• Mix well and turn off the flame.

Your Palak Corn Curry restaurant style is ready to serve hot!

Serving Suggestions

• Serve palak corn curry with roti, chapati, or butter naan.

• It pairs beautifully with jeera rice or steamed basmati rice.

• For a festive touch, enjoy with shahi pulao or Kashmiri pulao.

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Nutrition Facts (per serving)

• Calories: 220 kcal

• Protein: 6 g

• Carbohydrates: 22 g

• Fiber: 5 g

• Fat: 12 g

• Iron & Calcium: High (thanks to spinach)

This makes it a nutritious curry for kids and adults alike.

Chef Tips for Perfect Palak Corn Curry

1. For a mild recipe, reduce green chilies and red chili powder.

2. For Palak Corn Curry dhaba style, add a dollop of butter before serving.

3. To make Palak Corn Curry without onion garlic, skip them and increase tomato and cashew paste for gravy.

4. For a low calorie recipe, avoid cream and use low-fat yogurt instead.

5. Always blanch spinach properly to retain its bright green color.

Variations of Palak Corn Curry

• Palak Corn Curry with Coconut Milk – gives a South Indian twist.

• Palak Corn Curry Shahi Style – add dry fruits like raisins and almonds.

• Palak Corn Curry without Cream – healthier, lighter version.

• Instant Pot Palak Corn Curry – quick and easy pressure cooker method.

FAQs on Palak Corn Curry Recipe

Q1: Can I make Palak Corn Curry without cream?
Yes, you can replace cream with yogurt or coconut milk for a lighter version.

Q2: Is Palak Corn Curry vegan?
Yes, skip ghee and cream, and use oil and coconut milk for a vegan-friendly curry.

Q3: Can I use frozen corn and spinach?
Absolutely! Frozen spinach and corn work well, just thaw them before cooking.

Q4: What to serve with Palak Corn Curry?
It tastes best with roti, naan, jeera rice, or pulao.

Interesting Facts

Palak Corn Curry Recipe is a nutritious, delicious, and easy-to-make curry that brings together the goodness of spinach and the sweetness of corn. Whether you’re preparing it for a weekday dinner, festive lunch, or a special party menu, this Palak Corn Curry Punjabi style will always impress your guests.

Try this homemade palak corn curry recipe today and enjoy a bowl of creamy, flavorful, and healthy curry with your loved ones!

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Sarson Da Saag Recipe – Authentic Punjabi Winter Special

When it comes to traditional Punjabi food, one dish that immediately captures the heart is the Sarson Da Saag Recipe. This winter delicacy, often paired with Makki Ki Roti, is not just a meal but a cultural experience that brings warmth and nutrition during the cold season. Made with mustard greens (sarson), spinach (palak), and bathua leaves, the authentic Punjabi Sarson Da Saag is a wholesome dish loaded with flavors, health benefits, and nostalgia of Punjabi villages.

About Sarson Da Saag

The Sarson Ka Saag Recipe is a staple in North India, especially Punjab and Haryana, during winters. The earthy aroma of sarson leaves, combined with the richness of ghee, garlic, and green chilies, creates an irresistible curry. Traditionally, this dish is slow-cooked in a clay pot, which enhances its rustic taste. Today, you can also prepare it using a pressure cooker or instant pot for convenience without compromising authenticity.

Whether you enjoy sarson da saag with makki ki roti, a dollop of homemade butter, or jaggery on the side, this dish is the epitome of comfort food.

Ingredients for Sarson Da Saag

To prepare the authentic sarson da saag, gather the following ingredients:

• Mustard greens (sarson) – 2 cups

• Spinach (palak) – 1 cup

• Bathua leaves – 1 cup (optional, adds nutrition)

• Green chilies – 2 to 3 (adjust to taste)

• Ginger – 1 inch

• Garlic – 4 cloves

• Onion – 1 medium (optional, for dhaba style)

• Tomatoes – 2 medium

• Corn flour (makki ka atta) – 2 tbsp (for creamy texture)

• Ghee or butter – 3 tbsp

• Salt – to taste

• Red chili powder – ½ tsp

• Turmeric powder – ¼ tsp

How to Make Sarson Da Saag – Step by Step

Step 1: Clean and boil the greens

Wash the sarson leaves, spinach, and bathua thoroughly. Chop them and boil in 2 cups water with a pinch of salt and turmeric. Cook until soft.

Step 2: Mash the saag

Once boiled, mash the leaves using a hand blender or whisk until smooth. Add corn flour to thicken and simmer for 10–15 minutes.

Step 3: Prepare the tadka (tempering)

Heat ghee in a pan. Add chopped garlic, ginger, onion, and sauté until golden. Add tomatoes, green chilies, and spices (red chili powder, salt). Cook till masala leaves ghee.

Step 4: Combine and simmer

Add the prepared greens (saag) into the masala. Simmer for 10–15 minutes until flavors blend well.

Step 5: Garnish and serve

Top with a spoonful of butter or ghee. Serve hot with makki ki roti and jaggery on the side.

Why Sarson Da Saag is Healthy

The Sarson Da Saag Healthy Recipe is rich in iron, vitamin A, vitamin C, and dietary fiber. It is also considered a low-calorie, gluten-free, and nutritious recipe that supports digestion, boosts immunity, and keeps the body warm during winters. The use of bathua and palak with sarson enhances its nutritional value, making it a fiber-rich and wholesome recipe.

Tips for Best Sarson Da Saag

• For an authentic Punjabi sarson da saag, cook it slowly on low flame.

• Use bathua and spinach along with mustard greens for balanced flavor.

• Add corn flour (makki ka atta) to give a creamy, smooth texture.

• Always serve with makki ki roti, white butter, and jaggery for the complete experience.

• For a richer taste, prepare the tadka in desi ghee instead of oil.

Serving Suggestions

• Serve sarson da saag with makki ki roti and a dollop of butter.

• Pair with lassi for an authentic Punjabi thali.

• It also goes well with jeera rice or plain roti.

Nutrition Facts (Per Serving)

• Calories – 210 kcal

• Protein – 6g

• Fat – 12g

• Carbohydrates – 20g

• Fiber – 5g

• Vitamin A & Iron – High

FAQs about Sarson Da Saag

Q1: Can I make Sarson Da Saag without onion and garlic?
Yes, you can prepare a no onion no garlic sarson da saag for a sattvic version.

Q2: Can I make sarson da saag in an instant pot?
Yes, cook the greens in the instant pot and then add tadka for a quicker version.

Q3: Is Sarson Da Saag vegan?
Traditionally, it is made with ghee and butter, but you can replace them with oil for a vegan recipe.

Q4: Which leaves can I mix with sarson?
Along with sarson, you can add palak, bathua, and radish leaves for flavor and nutrition.

Interesting Facts

The Sarson Da Saag Recipe is more than just food—it’s a winter tradition, a celebration of harvest, and a true authentic Punjabi dish. Whether enjoyed at home or a dhaba, this sarson da saag with makki ki roti remains an all-time favorite. Try this delicious and healthy recipe this winter and savor the magic of Punjab on your plate!

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