Punjab has always been known for its food. While the state sure has so much more to it, its trademark association with food is a highlight that stands out on its own. Come winters and you see homes in Punjab—for that matter, every Punjabi home across the country—prep up to welcome in unique dishes to their kitchens.
The well-marketed tikka masala and paneer bhurji is not the “traditional” Punjabi fare. The typicality of Punjabi food is well experienced on a wintry day—loaded with greens—cooked in ways not many are aware of. It is time we move over the hyped over sarson da saag. It sure has placed saag to a level nobody imagined. Then, there are more interesting dishes that the humble saags (palak, bathua, sarson, mooli, pyaaz...phew!) grace to oomph up the Punjabi platter.
Mooli Saag
While Eastern parts of India has its variations of vegetable dishes that use stems of vegetables such as radish, Punjabi households have a peculiar delicacy that they prepare using finely chopped leaves of the white radish. The saag of radish are chopped finely along with freshly ground ginger and finely chopped garlic. This is cooked along with baby potatoes until soft. The usual chilli, turmeric, garam masala spice combination prep the dish up. Some homes add tomato while some tend to go mellow. Mooli leaves are also used as a garnish in chena sabzi for Punjabi breakfast with paranthas on the sides. Such innovation with such a humble bunch of leaves! Only the Punjabis can make such magic work.
Saag Dal
A combination of finely chopped spinach, fenugreek and coriander are thrown into simmering lentils to make a unique saag dal. Any yellow lentil is boiled and the simple ghee-based tadka with jeera, saunf and methi seeds add to the magic. A dash of limejuice at the end spruces up the temper of this saag dal. A complete meal in a bowl--is what Punjabi grannies term the saag dal as. Some even go ahead and add soya mince to the dal.
Pyaaz Saag Roti
The saying across homes in Punjab go that when there is nothing in the pantry, the simple onion is a life saver. True that, when you think of green crunchy pyaaz saag rotis straight from the households of Punjabis. The wintry delight, pyaaz saag is a versatile in the way it can be used across cuisines--from Chinese to the South of India. The pyaaz saag is finely chopped as is mildly pungent onions that are finally mixed into soft dough of wheat flour. Loads of ghee helps make the paranthas crunchy and delectable. Accompaniments are dahi, achaar or even some ketchup.
Simple Saag
The sarson da saag is a classic but thanks to so many Punjabis staying outside of the Land of Five Rivers; it has attained innovation never envisioned before. While adding broccoli stems and kale are commonplace when cooking mustard green, adding some green tomato to the saag mixture is a habit that is worth mention. While tomato puree might not always work with saag, few Punjabis add green tomato that is well cooked on stove, to the tadka of hing (asafoetida), garlic and ginger for the sarson da saag. While the milky white butter on the saag surface is a much-hyped image you often comes across at food joints, topping up with ghee is the more traditional route.
Saag Variyaan
The potato and saag variyaan curry is a much loved delicacy that rural homes in Punjab swear by. Mostly the potato and spinach is cooked up. A soggy version and fried, then crushed variyaan (lentil dollops) are used as a garnish. The dish is mildly flavoured with typical Punjabi spices but the soggy saag clubbed with crunch of the varis add spunk to the same.
Summing Up The Saag Saga
The cuisines of Punjab is much more than the much hullaballoo-ed over dishes of the makhni and tikka categories. The saag is a symbolic synonym of the Punjabi spirit that is adjustable in most environments. Yet it stands out due to a distinctive appeal. This holds true for the humble saag as well...the Punjabi saag
Satarupa B. Kaur has been writing professionally since a decade now. Always on the go; she loves travel, books, playtime with her toddler as she explores new places and food!
