Sarson da Saag & Makki di Roti
A dish that defines the warmth of Punjabi cuisine, this hearty combo celebrates local produce, simple ingredients, and rich flavors. It’s not just food — it’s a tradition served with love, ghee, and pride! 🇮🇳✨
🌿 Part 1: Sarson da Saag (Mustard Greens Curry)
🧂 Ingredients:
Mustard leaves (sarson) – 2 bunches (~500 g)
Spinach (palak) – 1 bunch (~250 g)
Bathua (chenopodium leaves) – 1 bunch (~250 g, optional but authentic)
Green chilies – 3–4
Ginger – 1½ inch piece
Garlic – 6 cloves
Onion – 1 large (finely chopped)
Tomato – 2 medium (chopped)
Makki ka atta (cornmeal flour) – 2 tbsp (for thickening)
Ghee – 2–3 tbsp
Salt – to taste
Red chili powder – ½ tsp (optional)
Water – as needed
👩🍳 Preparation Steps:
Step 1: Clean and Boil the Greens
Wash the mustard, spinach, and bathua leaves thoroughly in running water.
Roughly chop them and place them in a deep pot or pressure cooker.
Add green chilies, ginger, garlic, and about 1½ cups of water.
Cook for 15–20 minutes (or 2–3 whistles in a pressure cooker) until the greens soften completely.
Step 2: Mash the Saag
Once cooked, mash the greens using a hand masher or blender until coarse — not too smooth.
Mix in 2 tbsp makki ka atta to help thicken the saag and give it that signature rustic texture.
Simmer on low flame for another 10–15 minutes, stirring occasionally.
Step 3: Prepare the Tadka (Tempering)
Heat ghee in a pan.
Add chopped onions and sauté till golden brown.
Add chopped tomatoes and cook till soft and pulpy.
Mix in chili powder and salt.
Pour this tadka into the cooked saag and mix well.
Let it simmer for 5–10 minutes to absorb all the flavors.
Finally, top with a dollop of white butter or desi ghee. 🧈
🌾 Part 2: Makki di Roti (Cornmeal Flatbread)
🧂 Ingredients:
Makki ka atta (maize flour) – 2 cups
Warm water – as needed
Salt – ½ tsp
Ghee or butter – for roasting
👩🍳 Preparation Steps:
In a large bowl, mix makki ka atta and salt.
Gradually add warm water and knead gently into a soft dough.
(Cornmeal dough is fragile — handle it carefully.)Take a small portion and shape it into a ball.
Place it between two sheets of plastic or banana leaves and flatten gently into a thick round roti.
Heat a tawa (griddle) and roast on medium flame till golden brown spots appear on both sides.
Apply ghee or butter on top before serving.
🍽️ Serving Suggestion:
Serve Sarson da Saag hot with Makki di Roti, a spoonful of white butter, jaggery, and onion slices or green chilies on the side.
Traditionally enjoyed with lassi for a truly Punjabi feast! 🥛
💛 Chef’s Tips for Authentic Flavor:
Use bathua (chenopodium) — it balances the pungency of mustard.
Always cook the saag on a slow flame for deep earthy flavor.
A generous dollop of homemade butter or ghee enhances aroma and taste.
For a smoky twist, add a little charred garlic ghee (dhungar method) at the end.
❤️ Essence of the Dish
Sarson da Saag and Makki di Roti is the pride of Punjabi winters — a meal that nourishes body and soul.
With its vibrant green saag, golden roti, and rich ghee, it’s not just food — it’s an emotion, a symbol of Punjab’s simplicity, generosity, and love for hearty meals. 🌾