Authentic Punjabi Sarson da Saag with Makki di Roti
Experience the ultimate taste of rural Punjab with slow-cooked mustard and spinach greens paired with traditional coarse corn flour flatbreads. Slathered in homemade white butter, this hearty classic brings warmth and authentic earthy flavors to your table.
90min
Total Time
4
Servings
Punjabi
Cuisine
Recipe
1
Wash all the leafy greens thoroughly and chop them coarsely.
2
In a pressure cooker, combine the chopped greens, green chilies, ginger, garlic, and a little salt with half a cup of water.
3
Pressure cook for 4 to 5 whistles until the greens are completely tender.
4
Allow the pressure to release, then use a hand blender or a traditional wooden churner (madhani) to mash the greens coarsely.
5
Sprinkle the maize flour over the mashed greens and mix well to remove any lumps, then simmer on low heat for 15 minutes.
6
In a separate pan, heat ghee or mustard oil, sauté cumin seeds, onions, ginger, and garlic until golden brown.
7
Pour the tempered onion-garlic mixture into the simmering saag and cook together for another 10 minutes.
8
For the roti, knead the maize flour with warm water into a pliable dough, pat small portions into round flatbreads, and cook on a hot griddle with ghee until golden brown spots appear.
9
Serve the hot sarson da saag topped with a generous dollop of white butter alongside freshly made makki di roti.
Ingredients
500g mustard greens (sarson), washed and chopped
250g bathua (chenopodium) or spinach leaves, chopped
100g bathua or radishes leaves, chopped
2 tbsp maize flour (makki ka atta)
2 onions, finely chopped
1 tbsp ginger, grated
1 tbsp garlic, minced
3-4 green chilies, slit
2 tbsp ghee or mustard oil
1 tsp cumin seeds
Salt to taste
2 cups maize flour (makki ka atta) for roti
Warm water as needed
White butter (makkan) for serving
*This AI-generated recipe may contain inaccuracies.