Sarson ka Saag with Makki di Roti (Delhi Home Style)
Slow-cooked mustard greens mashed with a little maize flour and topped with butter, a winter staple in Delhi's Punjabi households alongside maize flatbread.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Heavy pot
- •Wooden masher
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 15 g
- carbs
- 24 g
- fibre
- 8 g
- protein
- 8 g
- calories
- 260 kcal
Instructions
- 1
Boil the mustard greens and spinach with a little water until soft, about 25 minutes.
- 2
Mash the cooked greens roughly with a wooden masher. Keep some texture rather than making it smooth.
- 3
Stir in the maize flour. Keep cooking and stir often until the mixture thickens.
- 4
In another pan, heat ghee (clarified butter). Fry the onion, ginger, garlic and green chilli until golden.
- 5
Add the chopped tomato. Cook until it turns soft.
- 6
Pour this fried mixture over the mashed saag (cooked greens) and mix well.
- 7
Simmer on low heat for another 10 minutes. Taste and adjust the salt.
- 8
Serve hot with a generous spoonful of white butter on top and maize flatbread on the side.
Chef's tips
Mash the saag (cooked greens) roughly instead of blending it smooth, so it keeps its traditional chunky texture.
Ingredient substitutions
- maize flour → rice flour as a thickener
Storage
Refrigerate up to 3 days; flavour deepens on the second day.
Reheating
Reheat gently on the stovetop, stirring in a touch of ghee.
Common mistakes to avoid
- •Blending the saag into a completely smooth puree instead of mashing it roughly.
Serving suggestions
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