Authentic Punjabi Sarson da Saag with Warm Makki Roti
Experience the earthy comfort of winter in Punjab with this hearty blend of mustard greens and spinach, slow-cooked to perfection. Served alongside freshly pressed cornflatbreads brushed with melting butter, it is a timeless rustic masterpiece.
90min
Total Time
4
Servings
Punjabi
Cuisine
Recipe
1
Wash and chop all the greens thoroughly. Pressure cook the greens along with green chilies, ginger, garlic, and salt with a little water for 4 whistles.
2
Allow the pressure to release, then churn the cooked greens coarsely using a hand blender or madhani.
3
Place the churned greens back on low heat, sprinkle the cornmeal over it slowly while stirring continuously to avoid lumps, and let it simmer for 20 minutes.
4
In a separate pan, heat desi ghee, sauté onions until golden brown, add tomato puree, and cook until oil separates.
5
Pour the onion-tomato masala into the simmering greens and cook together for another 10 minutes.
6
For the roti, knead maize flour with warm water into a soft dough, flatten small portions between greased plastic or hands, and cook on a hot tawa with ghee until golden spots appear on both sides.
7
Serve hot sarson da saag topped with a generous dollop of white butter alongside freshly made makki rotis.
Ingredients
1 kg mustard greens (sarson), washed and chopped
250g spinach (palak), washed and chopped
100g bathua (chenopodium), chopped
4 green chilies, slit
2 inch ginger piece, chopped
6 cloves garlic, minced
3 tbsp makki ka atta (cornmeal)
2 large onions, finely chopped
2 tomatoes, pureed
4 tbsp desi ghee
Salt to taste
2 cups maize flour (makki ka atta) for roti
Warm water as needed for kneading
*This AI-generated recipe may contain inaccuracies.