garded as the traditional way of making saag and is traditionally served with makki di roti, which literally means (unraissed) corn based. It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (a type of clarified butter). Some spinach (called palak in punjabi) can be added for added colour and thickening the dish, this would alter the taste though.
Packing Available : 48 X 450 kg
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