Authentic Punjabi Sarson ka Saag with Warm Makki Roti
Experience the earthy warmth of slow-cooked mustard greens blended with spinach and bathua, finished with a generous dollop of white butter. Paired with freshly pressed, golden corn flour flatbreads, it is the ultimate rustic culinary tribute to North Indian winter traditions.
90min
Total Time
4
Servings
Punjabi
Cuisine
Recipe
1
Combine chopped mustard greens, spinach, and bathua in a heavy-bottomed pot with a cup of water and salt. Cover and cook on medium heat for 45 minutes until completely tender.
2
Allow the greens to cool slightly, then blend coarsely using a hand blender or traditional wooden churner (mathni).
3
Stir in the 2 tablespoons of maize flour into the greens to bind the mixture and simmer for another 10 minutes.
4
In a separate pan, heat desi ghee, add cumin seeds, and let them sizzle.
5
Add chopped onions, ginger, garlic, and green chilies. Sauté until golden brown.
6
Pour the tempered onion-garlic mixture into the simmering greens and mix thoroughly.
7
For the makki roti, knead the maize flour with warm water into a smooth, pliable dough.
8
Divide the dough into portions, flatten between damp plastic sheets or palms, and cook on a hot griddle with ghee until golden brown spots appear on both sides.
9
Serve the hot saag topped with a generous melting pat of white butter alongside the freshly cooked makki rotis.
Ingredients
1 kg mustard greens (sarson), washed and chopped
250g spinach leaves, washed and chopped
100g bathua (chenopodium) leaves, washed and chopped
2 tablespoons maize flour (makki ka atta)
2 large onions, finely chopped
1 tablespoon ginger, finely minced
1 tablespoon garlic, finely minced
3-4 green chilies, slit
3 tablespoons pure desi ghee
1 teaspoon cumin seeds
Salt to taste
2 cups maize flour (for rotis)
Warm water as needed for kneading
White butter (makhan) for serving
*This AI-generated recipe may contain inaccuracies.