Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Sarson da Saag + Makki di Roti

The crown jewel of Punjabi cuisine — slow-cooked mustard greens mashed to silky perfection, paired with thick golden maize flatbread slathered in white butter. A winter harvest dish eaten across every Punjabi household from Amritsar to Ludhiana.

🧺 Ingredients

• 500g fresh sarson (mustard greens), roughly chopped
• 200g bathua (chenopodium/lamb's quarters) or spinach
• 100g palak (spinach)
• 2 tbsp makki ka atta (maize flour) for thickening
• 4 tbsp ghee or mustard oil
• 1 large onion (150g), finely chopped
• 6 garlic cloves, minced
• 1-inch ginger, grated
• 2 green chillies, slit
• 1 tsp red chilli powder
• Salt to taste
• 100g makki ka atta (maize flour)
• Warm water as needed
• Pinch of salt
• The saag tastes 10x better the next day — make extra and refrigerate.

👩‍🍳 How to make Sarson da Saag + Makki di Roti

1. HIGH heat.
2. Add sarson, bathua, spinach to a large pot with 200ml water.
3. Bring to a rolling boil, reduce to MEDIUM, cover and cook 15–20 min until completely wilted and stems are soft.
4. Greens turn army-green and release liquid.
5. Remove from heat.
6. Use a wooden mathni (hand blender) or stand blender to roughly mash — keep some texture, do not make completely smooth.
7. Stir in makki ka atta.
8. Return to LOW heat, stir continuously 5 min to cook out raw flour taste.
9. In a separate kadai, heat ghee on HIGH until shimmering.
10. Add onions — fry on HIGH 5 min until golden-brown at edges.
11. Add garlic, ginger, green chillies — fry MEDIUM 2 min until raw smell disappears.
12. Add red chilli powder, stir 30 sec.
13. Pour tadka over saag, mix well.
14. Mix makki atta with warm water and salt into a stiff dough.
15. Divide into balls (80g each).
16. Pat each ball between wet palms into a thick round (~6 inch).
17. Cook on hot tawa on MEDIUM-HIGH 3–4 min per side until golden patches appear and edges look dry.
18. Apply ghee.

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