Authentic Punjabi Sarson da Saag with Warm Makki di Roti
A classic rustic winter delicacy made from nutrient-rich mustard greens and spinach, slow-cooked to perfection with aromatic spices. Paired with traditional golden corn flour flatbreads and a generous dollop of white butter.
90min
Total Time
4
Servings
Punjabi
Cuisine
Recipe
1
Wash and chop all the greens thoroughly, then add them to a pressure cooker along with green chilies and a cup of water.
2
Cook for 4 to 5 whistles on medium heat, then allow the pressure to release naturally.
3
Blend the boiled greens coarsely using a hand blender or traditional wooden churner (madhani).
4
Sprinkle the cornmeal over the greens and mix well to thicken the texture.
5
In a separate pan, heat mustard oil, sauté onions, ginger, and garlic until golden brown.
6
Add red chili powder and the blended greens into the tempering, simmering on low heat for 20 minutes.
7
For the rotis, knead the corn flour with warm water into a pliable dough, roll out circles, and cook on a griddle with ghee until crisp.
8
Serve the hot saag topped with white butter alongside freshly made makki di rotis.
Ingredients
1 kg mustard greens (sarson), washed and chopped
250g spinach leaves (palak), chopped
100g bathua leaves (chenopodium), chopped
2 tablespoons cornmeal (makki ka atta)
2 large onions, finely chopped
1 tablespoon ginger, grated
1 tablespoon garlic, minced
2 green chilies, slit
3 tablespoons mustard oil
1 teaspoon red chili powder
Salt to taste
2 cups makki ka atta (corn flour) for rotis
Warm water as needed
2 tablespoons white butter (makkeen) for serving
*This AI-generated recipe may contain inaccuracies.