Authentic Punjabi Sarson ka Saag with Warm Makki di Roti
Experience the earthy warmth of Punjab with this classic winter delicacy made from tender mustard greens and spinach, slow-cooked to perfection. Served alongside rustic corn flour flatbreads and a generous dollop of white butter, it is a comforting tradition that celebrates rich Punjabi heritage.
90min
Total Time
4
Servings
Punjabi
Cuisine
Recipe
1
In a heavy-bottomed pot, combine chopped mustard greens, spinach, bathua, green chilies, ginger, garlic, and salt with a little water.
2
Cover and cook on medium-low heat for about 45 minutes until all greens are completely tender.
3
Mash the cooked greens thoroughly using a wooden blender or hand blender until coarse yet well combined.
4
Sprinkle corn flour over the mashed greens and stir continuously to remove lumps, simmering for another 10 minutes.
5
In a separate pan, heat ghee, sauté onions until golden brown, then add ginger-garlic paste and green chilies.
6
Pour the tempered onion mixture into the saag and simmer for 5 minutes for flavors to meld.
7
For the roti, knead corn meal with warm water into a pliable dough, shape into balls, pat flat between palms or roll gently, and cook on a hot tawa with ghee until golden spots appear.
8
Serve hot sarson ka saag topped with a generous dollop of white butter alongside freshly made makki di roti.
Ingredients
1 kg mustard greens (sarson), washed and chopped
250g spinach leaves (palak), chopped
150g bathua leaves (chenopodium), chopped
2 tbsp corn flour (makki ka atta)
2 large onions, finely chopped
1 tbsp ginger, grated
1 tbsp garlic, minced
3-4 green chilies, slit
3 tbsp desi ghee or mustard oil
Salt to taste
2 cups corn meal (makki ka atta) for roti
Warm water as needed for kneading
White butter for serving
*This AI-generated recipe may contain inaccuracies.