🥣 Punjab Da Saag – Nutrition & Health Benefits
Calories & Nutrition (per 800g pack):
Serving size:Â Around 100g =Â 128 kcal
Enough For 7 To 8 Members Of The FamilyÂ
🌿 Health Benefits:
✅ Pure & Natural Ingredients – Made with fresh sarson (mustard leaves), palak (spinach), garlic & desi ghee.
✅ Rich in Iron & Vitamins – Boosts energy and helps in maintaining strong bones.
✅ Good for Heart Health – Desi ghee and mustard leaves contain healthy fats.
✅ Supports Digestion – High fiber keeps your gut healthy.
✅ Traditional Punjabi Taste – Brings the warmth of Punjab straight to your table.
Savor the rich, traditional flavors of the Punjab with ourÂ
Authentic Punjab Da Saag, a beloved Punjabi delicacy. This hearty, vibrant green curry is made from the classic combination of fresh
 mustard greens (Sarson) and tender
 spinach (Palak), blended with other seasonal vegetables. Slowly cooked to perfection, and seasoned with traditional spices, it delivers an unparalleled taste of home.
 Ready-to-Eat for your convenience—simply heat and serve. A dollop of
 makkhan (butter) or ghee is all you need to complete this classic dish. Perfect alongside
 makki di roti (cornbread) or any bread/rice.
 Vegetarian. Gluten-Free.
Ready-to-Eat for your convenience—simply heat and serve. A dollop of makkhan (butter) or ghee is all you need to complete this classic dish.
Perfect alongside makki di roti (cornbread) or any bread/rice. Vegetarian. Gluten-Free.
How To Use
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Stovetop:Â Empty the contents of the can into a saucepan. Heat gently over medium-low heat, stirring occasionally, until hot (approximately 5-7 minutes).
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Microwave:Â Empty contents into a microwave-safe bowl. Cover loosely and heat on high for 2-3 minutes, or until desired temperature is reached.
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Enhance the Flavor:Â For the most authentic experience, garnish with a tablespoon of ghee or unsalted butter (makkhan) before serving.
Serving Suggestions
Traditionally enjoyed with makki di roti (corn flour flatbread), but it also pairs excellently with plain rice, naan bread, or chapati.
