Sarson da Saag with Makki di Roti
An authentic vegetarian recipe from Punjab, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
500g Fresh mustard leaves (sarson), chopped
200g Spinach leaves, chopped
100g Bathua (chenopodium) leaves, chopped
250g Makki ka atta (maize flour)
150g Onions, finely chopped
100g Tomatoes, chopped
20g Ginger, grated
6piece Garlic cloves, minced
3piece Green chillies
30g Maize flour (for thickening saag)
80ml Ghee
5g Red chilli powder
10g Salt
200ml Water
40g Butter, for serving
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash mustard leaves, spinach, and bathua thoroughly. Pressure cook all three greens together with green chillies, half the ginger, and water for 3–4 whistles until completely soft.
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Cool slightly and blend to a coarse purée — do not make it completely smooth; some texture is traditional.
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Add maize flour to the puréed greens and mix well. This thickens the saag and gives it body.
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Heat 3 tablespoons of ghee in a heavy pan. Add chopped onions and cook on medium heat for 10 minutes until deep golden brown.
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Add remaining ginger, garlic, and tomatoes. Cook for 5 minutes until the tomatoes are soft and oil separates.
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Add red chilli powder and cook for 1 minute. Add the puréed greens mixture and stir well.
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Simmer the saag on low heat for 15–20 minutes, stirring frequently, until it thickens and the raw flour taste is gone. Add salt and adjust seasoning.
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For makki di roti: mix maize flour with salt and warm water. Knead into a soft dough. Divide into portions and pat each into a thick round roti using wet hands (maize dough is not rolled with a pin).
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Cook the makki di roti on a hot tawa over medium heat, applying ghee on both sides, until golden brown spots appear and the roti is cooked through, about 3–4 minutes per side.
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Serve the hot saag topped with a generous knob of butter, alongside the makki di roti and a side of jaggery.
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Chef's Tips
The combination of mustard leaves, spinach, and bathua is traditional; using only mustard leaves makes the saag too bitter.
Adding maize flour to the saag is the authentic Punjabi technique for thickening it; do not use cornstarch or besan.
Makki di roti must be patted by hand with wet palms — maize flour lacks gluten and cannot be rolled with a pin without cracking.
Sarson da saag tastes significantly better the next day; make a large batch and reheat with a fresh tempering of ghee and garlic.
About This Dish
Sarson da Saag with Makki di Roti is a traditional vegetarian dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The combination of mustard leaves, spinach, and bathua is traditional; using only mustard leaves makes the saag too bitter. - Adding maize flour to the saag is the authentic Punjabi technique for thickening it; do not use cornstarch or besan. - Makki di roti must be patted by hand with wet palms — maize flour lacks gluten and cannot be rolled with a pin without cracking. - Sarson da saag tastes significantly better the next day; make a large batch and reheat with a fresh tempering of ghee and garlic.
Category
Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium