Sarson da Saag & Makki di Roti is a classic Punjabi dish that combines creamy mustard greens with rustic cornmeal flatbread. Slow-cooked with spinach, bathua, ginger, garlic, and traditional spices, the saag is rich in flavor and nutrition. Served with hot Makki di Roti, white butter, and jaggery, this comforting meal is especially popular during the winter season.
Wash and chop mustard greens, spinach, and bathua, then boil them until tender.
Blend the cooked greens into a coarse paste.
Heat ghee in a pan and sauté ginger, garlic, onions, and green chilies until aromatic.
Add the blended greens, spices, and simmer for 20–30 minutes until thick and flavorful.
For the roti, knead maize flour with warm water into a soft dough.
Roll the dough carefully into flatbreads and cook on a hot griddle until golden on both sides, brushing with ghee.
Serve hot Sarson da Saag with Makki di Roti, topped with white butter and accompanied by jaggery or pickle.
500g Mustard Greens (Sarson)
200g Spinach
100g Bathua Leaves
2 cups Maize Flour (Makki Atta)
1 Onion (finely chopped)
1 tbsp Ginger-Garlic Paste
Ghee and Salt to taste
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