A glass jar of sarson ka saag beside a bowl of saag with makhan and makki di roti

Pind se

Sarson ka Saag (cooked)

Coming soonBatch prefix SG-

Village-style sarson ka saag, slow-cooked and finished with desi ghee. Heat and eat. Winter only, kept chilled.

Where it comes from

Saag is cooked the way it is at home in the village: sarson and palak picked in the morning, washed, chopped and simmered for hours, mashed with a wooden ghotna, thickened with a little makai atta and finished with a desi ghee tarka. It is fresh food, not a long-life product, so please read the storage notes.

How to use it and gift it

Use it for: With makki di roti, a knob of makhan and lassi.

How it arrives

Step 1: a branded shipping carton, taped and marked Food · Fragile. — 1 Branded shipping carton, marked Food · Fragile

Step 2: kraft crinkle paper cushions every side. — 2 Crinkle paper on every side

Step 3: your printed gift box sits inside the protection. — 3 Your sealed Pindnama pack

Step 4: each item sealed in its own pack, in its own cell. — 4 Each item sealed, with a batch code

Step 5: a thank-you card on top. — 5 A thank-you card

What you see is what you get

Want to see your actual pack? Ask on WhatsApp before paying and we send a real photo of your order. Food is natural, so colour and shape vary a little from batch to batch.
Delivery: Multan 1–2 working days; other cities 2–4 working days. Your exact date shows when you choose your city.
Broken or damaged? Send a photo on WhatsApp within 24 hours of delivery and we replace the item or refund it. Refund policy
Freshness: Fridge: 4 to 5 days. Freezer: up to 1 month. The made date and best-before date are on every label.

Ingredients

Sarson (mustard greens), palak (spinach), makai atta, desi ghee, garlic, ginger, green chilli, salt.

Shelf life and storage

Shelf lifeFridge: 4 to 5 days. Freezer: up to 1 month

Put the jar in the fridge as soon as it arrives. Do not keep it outside.
Take out only what you need with a clean, dry spoon, then close the lid and put the jar back in the fridge.
To keep it longer, divide it into small boxes and freeze. Thaw in the fridge overnight.
Heat only the portion you will eat, in a pan with a little ghee or makhan. Do not reheat the same portion twice.
If it smells sour or has any mould, do not eat it.

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How it's made

How our sarson ka saag is cooked

Fresh winter greens, washed, chopped and cooked slowly the village way, then finished with desi ghee and jarred.

1Fresh greens from the fieldSarson and palak picked in the morning.
2Washed and choppedWashed in clean water, then chopped.
3Cooked slowly for hoursSimmered and mashed with a wooden ghotna.
4Ghee tarka and jarredFinished with desi ghee and filled into clean jars.