Punjabi Sarson Ka Saag with Makai Ki Roti

fwldy-eA8H0DHMvnjOYR3aocbWfV0JfZrYU8-CVbYyAThe Indian state of Punjab can certainly claim some of the yummiest Indian food in the country. Need examples? How about dal makhani,  rajma, chole, paranthas…. think butter butter butter, cream cream cream. Punjabi dishes are definitely rich in flavor, although they are not that great for your waist. But who really cares? I don’t, really.

The recipe I have for you today, sarson ka saag and makai roti, consist of a great dish prepared with mustard greens and spinach, served with a flat corn bread. If you live in India, or have traveled through India, you will notice that you can pretty much only find this dish served during the winter months. Just like here in America, you will find mustard greens in the summer.

One thing that I feel is important, is when it comes to Indian dishes, is to know the terms. Saag is a mixed green dish, with the main ingredient being mustard greens, or any green leafy vegetable. Think of it as a generic term. Palak, is spinach. So if you go to an Indian restaurant, and you see saag on menu, it will most likely be spinach. If  you see saag on the menu, then it might be a mix of greens.  That was my PSA for the day. You’re welcome!

So, this recipe is wonderful to make in the summer, especially if you can get your hands on fresh greens. If you’re not a fan of mustard greens, go heavy on the spinach. And sarson ka saag absolutely must be eaten with makai ki roti. It just does. Trust me. The flavors are wonderful together.

Ingredients for Saag:

  • 1 bag of mustard greens
  • 1/2 bag spinach
  • 1 onion, diced very small
  • 2 red chilis, if you like
  • 1 tsp cumin seeds
  • 3 cloves chopped garlic
  • 1-2 green chilis, chopped
  • 1 tbsp ginger garlic paste
  • 1-2 tbsp corn flour..flour, not starch
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp red chili powder
  • 1/4 tsp garam masala powder
  • salt to taste
  • 2 tbsp ghee, or butter, with extra for topping
  • water for thinning

To Make Saag:

Heat water in a large boiling pan, and cook mustard greens and spinach for a few minutes, just until done. Drain and blend in a blender. cw5S5wSg1ZdhGfOMgIz_7rdOqg0pjKtUNrSjCIgcP5w

In a large pan, heat ghee over medium flame. Add red chilis and cumin seeds. As they sizzle, add the garlic and onions. Saute till slightly golden brown, then add the corn flour. Stir until the corn flour no longer has a raw smell, 1-2 minutes.  7vLhVpRUYibJO1-P2W6-cgeaczExy4EU6eoo-NcPWrg

Add the green chilis, saute. Add the greens puree, and stir. Add the spices, stir. Stir frequently, uncovered until you can see the ghee come through. MvrshqjT20VpXDZcMAk8BjvfxELQX2l1koszHBAlsZA

*** When making the saag, do not cover. You will lose the bright green color. Don’t ever cover the pan when cooking any type of greens, including palak. fEYoOLoVX145DqQ3blSUrE9OqKopgM3MuMAgJ_sLvws

Ingredients for Makai ki Roti:

  • 1/2 cup corn flour
  • a dash of salt
  • 1/8 tsp ajwain
  • warm water for kneading

To Make Makai ki Roti:

Mix the corn flour, ajwain, and salt in a mixing bowl. Add enough warm water to knead into a ball. Cover and let rest for 10-15 minutes.

Tear the sides of a large Ziploc bag. Trust me, just do it. 0EKN2JhurCoQoW88cEvvqqfxQckwnfWxmHKA-EcNnZs

Take a piece of dough, about the size of a golf ball, and put it on one side of the bag. Cover with the other size, and use a rolling pin to roll out. No, the sides won’t be an even circle. This dough is very delicate. vpblezfMXduxteQiC0DDWByf0AEtOch6NElESTPLDQQ

Heat a tawa on medium heat. Brush with ghee or cooking spray, and heat roti on each side until thoroughly cooked. Top with ghee. Done! yiSirEB-cIUl2OpQgrlfYbHcQzKXxNOI4y-6J9ftwJs jWV1qGwPIbySu6h_099D6H_YkNWNb7fwro9uSM6PbS8


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2 responses to “Punjabi Sarson Ka Saag with Makai Ki Roti

  1. really too scrummy….I have yet to try sarson ka saag prepared like this way in punjabi….. would definitely like to try out your recipe for Sarson da saag when I get mustard greens and spinach available with me in near season coming.

    • I hope you like it! We get mustard greens in summer and spinach year round. So there’s only a select few months I can make fresh sarson ka saag. I can find frozen, but fresh is so much nicer.

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