Sarson da Saag te Makki di Roti

Popular Punjabi Dish: Sarson da Saag te Makki di Roti

Sarson da Saag (mustard greens curry) served with Makki di Roti (cornmeal flatbread) is one of the most iconic traditional dishes from the Indian state of Punjab.

Here’s a step-by-step recipe for preparing the iconic Punjabi dish: Sarson da Saag te Makki di Roti at home. It’s warm, hearty, and packed with flavor — perfect for winter or festive meals!

Sarson da Saag Recipe

 Ingredients:

• Sarson (mustard leaves) – 500g

• Spinach (palak) – 250g

• Bathua (optional) – 250g

• Green chilies – 2 to 3 (adjust to taste)

• Ginger – 1-inch piece

• Garlic – 5–6 cloves

• Onion – 1 medium, finely chopped

• Tomatoes – 2 medium, finely chopped

• Makki ka atta (cornmeal) – 2 tbsp (for thickening)

• Salt – to taste

• Ghee or Butter – 2–3 tbsp

Instructions:

1. Clean and chop the greens (sarson, spinach, and bathua). Wash them thoroughly.

2. Boil the greens in a large pot with about 2 cups of water. Add green chilies, a little salt, and let it simmer for 30–40 minutes until soft.

3. Mash or blend the boiled greens to a coarse paste using a wooden masher or hand blender.

4. Add 2 tablespoons of cornmeal (makki ka atta) to the blended greens. This helps to thicken the saag and adds traditional flavor.

5. Simmer the saag again for 15–20 minutes on low heat, stirring occasionally.

6. Prepare the tadka (tempering):

   • Heat ghee in a pan.

   • Add chopped garlic, sauté until golden.

   • Add chopped onions and cook till soft.

   • Add tomatoes and cook until oil separates.

   • Add this tadka to the saag and mix well.

7. Serve hot, topped with a dollop of white butter or desi ghee.

Makki di Roti Recipe

Ingredients:

• Makki ka atta (cornmeal) – 2 cups

• Warm water – as needed

• Salt – a pinch

• Ghee or oil – for cooking

 Instructions:

1. In a bowl, mix makki flour and a pinch of salt. Slowly add warm water and knead to make a soft dough.

2. Take a small ball of dough and flatten it gently between your palms or roll using plastic sheets (it breaks easily, so be gentle).

3. Place it on a hot tawa (griddle) and cook on medium flame.

4. Flip carefully and apply ghee on both sides. Cook until golden brown spots appear.

Serving Suggestion:

Serve Sarson da Saag with Makki di Roti, topped with white butter, and accompanied by jaggery (gur) and lassi (buttermilk) for an authentic Punjabi experience.