Sarson ka Saag with Makki Roti Recipe

Sarson ka Saag with Makki Roti is Punjab's winter icon. Mustard greens slow-cook into a rich, earthy mash, served with rustic maize flatbreads and a knob of white butter.

Prep time

20 mins

Cook time

60 mins

Total time

80 mins

Servings

4 servings

Calories

450

Ingredients

• 500 g mustard greens, chopped
• 250 g spinach, chopped
• 100 g bathua leaves or extra spinach
• 2 tablespoons maize flour
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 green chillies, chopped
• 2 tablespoons ghee
• Salt to taste
• White butter, to serve
• For the makki roti: 200 g maize flour
• Warm water, as needed
• Salt and ghee, to serve

Instructions

1. Boil the mustard greens, spinach and bathua in a large pot for 30 minutes until very soft.
2. Drain, reserving some liquid, and blend coarsely with the maize flour.
3. Return to the pot and simmer for 20 minutes, stirring often, until thick.
4. Fry the onion, garlic, ginger and chillies in ghee until golden, then stir into the saag.
5. For the roti, knead the maize flour with warm water and salt into a soft dough.
6. Shape into rounds on a wet cloth or plastic sheet and cook on a hot griddle with ghee until speckled.
7. Serve the saag topped with white butter alongside the hot makki rotis.

Pro tips

• Cook the greens long enough that they lose all rawness and turn mellow.
• Maize flour thickens the saag and gives it its classic texture.
• Makki dough is delicate, so shape the rotis gently and keep them thick.

Frequently asked questions