Sarson Ka Saag with Makke Di Roti
Sarson Ka Saag with Makke Di Roti is a classic Punjabi dish, perfect for the winter months. The saag is a hearty blend of mustard greens and spinach, cooked with aromatic spices, while Makke Di Roti, a cornmeal flatbread, provides a perfect accompaniment. This comforting and nutritious meal is best served with a dollop of butter and a side of pickles.
Ingredients
For Sarson Ka Saag
- 250 g Mustard Greens (Sarson)
- 100 g Spinach (पालक)
- 1 no. onion finely chopped
- 2 no. Green Chillies chopped
- 1 inch Ginger grated
- 3 no. Garlic Clove minced
- 2 tbsp Maize Flour (Makki ka atta)
- 2 tbsp Butter or Ghee
- 1 tsp Cumin seeds (जीरा)
- salt to taste
- water as needed
For Makke Di Roti
- 1 cup Maize Flour Makki ka atta
- Warm water for kneading
- salt to taste
- Ghee or Butteer for cooking
Instructions
Sarson Ka Saag
- Wash and roughly chop mustard greens and spinach.
- Boil the greens with a little water until soft (about 15-20 minutes). Drain and cool.
- Blend the greens to a coarse paste.
- Heat ghee in a pan, add cumin seeds, and let them splutter.
- Add onions, ginger, garlic, and green chilies. Sauté until onions are golden brown.
- Add the green paste and cook for 5-7 minutes on low heat.
- Mix maize flour with a little water to form a slurry. Add this to the saag and stir well to avoid lumps.
- Cook for another 10-15 minutes, stirring occasionally. Season with salt.
Makke Di Roti
- In a bowl, mix maize flour with a pinch of salt. Gradually add warm water and knead into a soft dough.
- Divide the dough into equal portions and roll out into thick discs.
- Heat a tawa (griddle) and cook the roti on both sides until golden brown, applying ghee or butter as needed.
- Serve hot with Sarson Ka Saag, a dollop of butter, and optional pickles.
Notes
Enjoy this traditional and wholesome Punjabi meal!