The recipe, called Sarsoon ka Saag, comes from the Punjabi Sikhs of Amritsar in northwestern India, and the coziness is no accident. The silky greens are traditionally served in colder months, when they’re both in season and, better yet, Julie tells me, “They create inner heat—so it’s like having a Brandy in winter.”
Content retrieved from: https://food52.com/blog/27104-why-julie-sahni-s-sarsoon-ka-saag-is-genius.
Originally posted 2022-02-17 05:15:54.
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