Sarson ka Saag with Makki ki Roti is a quintessential Punjabi dish that celebrates the flavors of winter. Made with mustard greens, spinach, and a medley of spices, the saag is a rich and nutritious curry that pairs perfectly with the earthy Makki ki Roti (cornmeal flatbread). This iconic duo is a staple in Punjabi households, loved for its comforting taste and rustic appeal. Let’s dive into the recipe to recreate this classic dish at home.
Why is Sarson ka Saag with Makki ki Roti Special?
This dish is a celebration of fresh, seasonal produce and traditional cooking methods. Sarson ka Saag, prepared with mustard greens and other leafy vegetables, is packed with nutrients and bold flavors. When paired with Makki ki Roti, made from cornmeal and slathered with ghee, it creates a wholesome and satisfying meal.
Ingredients for Sarson ka Saag
The key to a flavorful saag lies in fresh and high-quality ingredients:
- Mustard Greens (Sarson): 500g
- Spinach (Palak): 250g
- Bathua (Chenopodium leaves): 100g (optional)
- Onion: 1 medium, finely chopped
- Garlic: 4-5 cloves, minced
- Ginger: 1-inch piece, grated
- Green Chilies: 2, finely chopped
- Maize Flour (Makki ka Atta): 2 tbsp
- Ghee: 2 tbsp
- Salt: To taste
- Red Chili Powder: 1/2 tsp
- Turmeric Powder: 1/2 tsp
Ingredients for Makki ki Roti
- Cornmeal (Makki ka Atta): 2 cups
- Salt: To taste
- Warm Water: As needed
- Ghee: For frying and serving
Step-by-Step Recipe for Sarson ka Saag
Step 1: Clean and Boil the Greens
- Wash the mustard greens, spinach, and bathua thoroughly to remove any dirt.
- In a large pot, boil 3 cups of water and add the greens. Cook for 10-15 minutes until soft.
- Drain the greens and blend them into a coarse paste using a hand blender or food processor.
Step 2: Prepare the Tadka (Tempering)
- Heat ghee in a pan and add chopped onions, garlic, ginger, and green chilies. Sauté until golden brown.
- Add turmeric powder and red chili powder, stirring for a minute.
- Mix in the blended greens and cook for 10 minutes, stirring occasionally.
- Sprinkle maize flour and stir to thicken the saag. Cook for another 5 minutes.
Step-by-Step Recipe for Makki ki Roti
Step 1: Prepare the Dough
- In a mixing bowl, combine cornmeal and salt.
- Gradually add warm water and knead into a soft dough. Cover and let it rest for 15 minutes.
Step 2: Shape and Cook
- Divide the dough into equal portions and roll them into balls.
- Flatten each ball gently into a roti using your hands or a rolling pin, dusting with cornmeal to prevent sticking.
- Heat a tawa (griddle) and cook the roti on medium heat, flipping until golden brown spots appear on both sides.
- Apply ghee generously before serving.
Serving Suggestions
- Serve Sarson ka Saag hot, topped with a dollop of white butter.
- Pair with freshly made Makki ki Roti and a side of jaggery or pickles.
- Accompany the meal with a glass of lassi for a traditional Punjabi experience.
Tips for Perfect Sarson ka Saag with Makki ki Roti
- Use fresh and tender greens for the best flavor.
- Adding spinach and bathua balances the bitterness of mustard greens.
- Knead the Makki ki Roti dough with warm water for easier handling.
- Cook the roti on medium heat to ensure even cooking.
Nutritional Value (Per Serving)
Sarson ka Saag:
- Calories: 150
- Carbohydrates: 10g
- Fats: 10g
- Protein: 4g
Makki ki Roti:
- Calories: 120
- Carbohydrates: 20g
- Fats: 4g
- Protein: 2g
Read More: Creamy Shrikhand Recipe: A Delightful Indian Dessert with Saffron
Sarson ka Saag with Makki ki Roti
Equipment
- Large pot
- Hand blender or food processor
- Mixing bowl
- Tawa (griddle)
Ingredients
Ingredients for Sarson ka Saag
- 500 g mustard greens sarson
- 250 g spinach palak
- 100 g bathua optional
- 1 medium onion finely chopped
- 4-5 garlic cloves minced
- 1- inch ginger grated
- 2 green chilies finely chopped
- 2 tbsp maize flour makki ka atta
- 2 tbsp ghee
- Salt to taste
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
Ingredients for Makki ki Roti
- 2 cups cornmeal makki ka atta
- Salt to taste
- Warm water as needed
- Ghee for frying
Instructions
Instructions for Sarson ka Saag
- Wash and boil mustard greens, spinach, and bathua until tender.
- Blend the greens into a coarse paste.
- Prepare a tempering with ghee, onions, garlic, ginger, and chilies.
- Add the greens paste and cook with spices and maize flour.
Instructions for Makki ki Roti
- Knead cornmeal with salt and warm water into a soft dough.
- Shape and roll into flatbreads.
- Cook on a griddle and serve with ghee.
Notes
- Adjust the spice level according to your preference.
- Serve hot for the best experience.
- Use fresh greens for authentic flavor.
Conclusion
Sarson ka Saag with Makki ki Roti is more than just a dish; it’s a culinary tradition that embodies the warmth and richness of Punjabi cuisine. Its earthy flavors and hearty textures make it a perfect meal for chilly winter days. Try this recipe and enjoy the authentic taste of Punjab right in your kitchen. Don’t forget to share it with your family and friends for a delightful feast!
