SAGWALA – Punjab

Punjabi style sagwala, beef cheek braised overnight with spinach and fenugreek then tempered in garlic

Tracing its roots to the fertile fields of Punjabi, where harvest yield abundant spinach and mustard greens. Rural chefs transformed their gains into hearty stews with beef or mutton. The result is an earthy, aromatic curry with sweetness of the greens balancing a warm spice. It’s a heartwarming rustic staple growing from village kitchens to upscale Indian celebrations.