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Punjab · Lunch

Sarson ka Saag with Makki ki Roti

Traditional Recipe 4: Sarson ka Saag with Makki ki Roti recipe

🧺 Ingredients

• Mustard greens (chopped): 800g
• Spinach (chopped): 400g
• Fenugreek leaves: 100g
• Onions (chopped): 150g
• Tomato (chopped): 100g
• Ginger (minced): 20g
• Green chilies: 2
• Ghee: 40ml
• Cornflour: 30g
• Garam masala: 3g
• Turmeric powder: 2g
• Salt: 10g
• Water: 1200ml
• Cornmeal flour: 400g
• Water: 180ml
• Salt: 5g
• Ghee: 30ml

👩‍🍳 How to make Sarson ka Saag with Makki ki Roti

1. Saag: Blanch mustard greens (800g) and spinach (400g) in boiling water for 3 minutes. Drain and chop finely.
2. Heat ghee (40ml) in a heavy-bottomed pot over medium-high heat (185°C). Add chopped onions (150g), cook 4 minutes until softened and edges turn golden.
3. Add minced ginger (20g) and green chilies (2), cook 1 minute.
4. Add chopped tomato (100g), cook 2 minutes until soft.
5. Add blanched greens and fenugreek leaves (100g). Stir well.
6. Add turmeric (2g) and garam masala (3g). Stir for 1 minute.
7. Add water (1200ml). Bring to a boil over high heat (200°C), then reduce to medium (160°C) and simmer for 25 minutes, stirring occasionally.
8. Mix cornflour (30g) with 60ml water to make a slurry. Slowly add to saag, stirring constantly to avoid lumps. Cook 5 minutes until thickened.
9. Add salt (10g). Consistency should be like thick soup, not watery.
10. Makki ki Roti: Mix cornmeal flour (400g) with salt (5g) in a bowl. Add water (180ml) gradually while mixing to form a soft, moist dough (slightly softer than wheat dough).
11. Divide dough into 6 balls. Place between plastic sheets and press into thin rotis (1/8 inch thick) using a press or rolling pin.
12. Heat a cast-iron griddle (tawa) over high heat (200°C) until very hot (water droplets should sizzle and evaporate immediately).
13. Place roti on griddle, cook 1 minute until light brown spots appear. Flip and cook another 45 seconds on second side until slightly crispy.
14. Transfer to plate, brush with ghee (5ml per roti). Serve immediately with saag and dollop of white butter.

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