Sarson da Saag with Makki di Roti, City Home-Style
Slow-cooked mustard and spinach greens mashed coarsely and finished with white butter, a winter home favourite among Chandigarh's Punjabi households.
- Prep
- 25 min
- Cook
- 75 min
- Total
- 100 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Heavy pot
- •Wooden masher
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 13 g
- carbs
- 38 g
- fibre
- 8 g
- protein
- 9 g
- calories
- 300 kcal
Instructions
- 1
Boil mustard greens, spinach and bathua with ginger, green chilli and salt until completely soft.
- 2
Mash the cooked greens coarsely with a wooden masher. Alternatively, blend them briefly to keep a rough texture.
- 3
Mix maize flour into a little water and stir it in. Simmer for 15 minutes, stirring often.
- 4
Heat a little butter in a separate pan. Fry chopped onion until it turns golden.
- 5
Add chopped tomato and cook until soft. Stir this cooked mixture into the saag (greens).
- 6
Simmer the saag for another 10 minutes until it looks thick and glossy.
- 7
Knead maize flour with warm water into a soft dough. Pat portions into small flat rounds.
- 8
Cook the makki roti (cornmeal flatbread) on a hot tawa (flat griddle) with a little ghee until golden on both sides.
- 9
Top the saag with a generous knob of white butter. Serve warm alongside the roti.
Chef's tips
Maize flour rotis break easily. Pat them out on a damp cloth or plastic sheet instead of using a rolling pin.
Ingredient substitutions
- maize flour → fine cornmeal
Storage
Refrigerate saag for up to 3 days; rotis are best eaten fresh.
Reheating
Reheat saag gently on the stovetop, adding a little water if too thick.
Common mistakes to avoid
- •Blending the saag into a completely smooth puree, which ruins its traditional chunky texture.
Serving suggestions
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