Sarson ka Saag with Makki ki Roti
A traditional Punjabi meal of mustard greens curry and cornmeal flatbread, perfect for winter celebrations.
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.
