Sarson Ka Saag with Makki Di Roti
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The Tale of Sarson Ka Saag with Makki Di Roti
This mustard greens dish with cornbread is rooted deep in Punjabi agrarian tradition, spanning modern Pakistan and India, historically eaten in winter when mustard greens and corn were harvested. It remains a beloved rural Punjabi staple that predates the 1947 Partition.
Ingredients
Scale:· 4 servings
- 1 kg mustard greens, chopped
- 250 g spinach, chopped
- 2 tablespoons cornmeal (makki flour), for thickening the saag
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 green chilies, chopped
- 3 tablespoons ghee, divided
- 2 cups makki (corn) flour, for roti
- Salt to taste
Instructions
- 1Boil the mustard greens and spinach in a little water until very soft, about 25-30 minutes, then drain, reserving a little liquid.
- 2Blend or mash the greens coarsely, traditionally with a wooden masher, into a thick, chunky puree.
- 3Return the puree to the pot, whisk in the cornmeal to help thicken, and simmer for 10 minutes, stirring often, adding reserved liquid if too thick.
- 4In a separate pan, heat half the ghee and fry the onion, garlic, ginger, and green chilies until golden and fragrant.
- 5Pour this tempering into the saag, season with salt, and simmer another 10 minutes until rich and well combined.
- 6For the roti, knead the makki flour with warm water and a pinch of salt into a soft dough, then pat into small rounds directly by hand on a floured surface, since it will not roll like wheat dough.
- 7Cook each roti on a hot griddle with a little ghee until golden brown spots appear on both sides.
- 8Serve the saag hot topped with a dollop of ghee, alongside the warm makki rotis.
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