Makki Ki Roti & Sarson Ka Saag Recipe

Savor the flavors of Punjab with this authentic Sarson Ka Saag recipe, paired with crispy Makki Ki Roti. This classic winter dish features tender mustard greens cooked in a rich, spicy sauce, served with a side of warm corn bread and a dollop of creamy white butter. Perfectly balanced with a touch of sweetness from gud (jaggery), this hearty and comforting meal is sure to warm your senses.

Watch how to make Makki Ki Roti Sarson Ka Saag:

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Prep Time: 20 min | Cook Time: 1 hr | Total Time: 1 hr 20 min

Serves: 4 people

Sarson Ka Saag Ingredients:

For Pressure Cooking the Saag:

500g Mustard Greens (Sarson)

250g Spinach (Palak)

150g Goosefoot (Bathua)

1 tbsp Chopped Ginger

1 tbsp Chopped Garlic

1 Green Chilli, Chopped

Salt to Taste

½ cup Water

For the First Tadka:

2 tbsp Ghee

1 tsp Cumin Seeds (Jeera)

2 tbsp Chopped Garlic

1 tbsp Chopped Ginger

1-1.5 cups Chopped Onion

1 Green Chilli, Chopped

1 large Tomato, Chopped

1 tsp Coriander Powder

½ tsp Red Chilli Powder

½ tsp Turmeric Powder

1 tbsp Chopped Jaggery (Gud)

Salt to Taste

1.5 tbsp Maize Flour (Makki Ka Atta)

For the Second Tadka:

½ tbsp Ghee

1 Dried Red Chilli, Broken in Half

2-3 Large Cloves of Garlic, Sliced

Cooking the Saag:

In a pressure cooker, combine sarson, palak, bathua, ginger, garlic, green chilli, salt, and water.

Secure the lid and cook over high heat until the first whistle.

Reduce heat to low and cook for three more whistles.

Turn off the heat and let the steam escape naturally.

Open the cooker and mash the saag well over medium heat.

Making the First Tadka:

Heat a wok over medium heat and add ghee. Let it melt.

Add cumin seeds (jeera) and cook until fragrant.

Add garlic and ginger; cook until fragrant.

Add onion and green chilli; cook until onion is translucent.

Add tomato; cook until oil separates.

Stir in coriander powder, red chilli powder, turmeric, and jaggery (gud). Cook for a few seconds.

Add the cooked saag, salt, and makki ka atta. Mix well.

Cook for 5-6 minutes, stirring occasionally, until the saag thickens.

Turn off the heat.

Making the Second Tadka:

Heat ghee in a small pan.

Add a broken dried red chilli and sliced garlic. Cook until the garlic turns golden brown.

Pour this flavourful tadka over the cooked saag.

Mix well to combine, ensuring the saag is coated with the aromatic tadka.

Makki Ki Roti Recipe

Ingredients:

1.5 cups water

½ tsp salt

2 cups makki ka atta (maize flour)

1 tbsp melted ghee

Instructions:

In a saucepan, bring water and salt to a boil. Turn off the heat.

Add makki ka atta and mix well. Cover and let it rest for 10 minutes.

Transfer the mixture to a bowl and knead for 5-7 minutes, until the dough is soft and smooth.

Add melted ghee and knead for another minute.

Divide the dough into small balls and cover them with a damp cloth.

Cooking the Roti:

Heat a tawa over medium-high heat.

Dip a dough ball in makki ka atta and roll it out into a circle on a baking paper-lined chakla or rolling surface.

Transfer the roti to the tawa and cook both sides, lightly pressing with a cloth, until light brown spots appear.

For a crispy finish, cook the roti over direct flame for a few seconds on each side.

Serving:

Top your Sarson Ka Saag and Makki Ki Roti with a generous dollop of creamy white butter. Serve hot, paired with gud (jaggery).

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Happy Cooking!