How to make Sarson Ka Saag with Makki Roti Recipe - Perhaps the most famous combination in Punjabi cuisine

This recipe is contributed by Member sonia mangla.

Main Ingredients : Fresh mustard leaves (sarson) (ताज़ी सरसों), Spinach (पालक)

Cuisine : Punjabi

Course : Main Course_Veg

Sarson Ka Saag with Makki Roti

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Sarson Ka Saag with Makki Roti checkout Sarson Ka Saag . You can also find more Main Course_Veg recipes like Paneer Lasooni, Sweet and Spicy Vegetable Stir Fry, Masaledaar Tofu Bhurji, Begun Sorse. Or try out these recipes from Punjabi Cuisine like Roomali Roti, Reshmi Paneer Pepper Kadai, Smoky Paneer Wrap, Gajar Halwa With Pistachio Coulis.

Sarson Ka Saag with Makki Roti Recipe Card

Sarson Ka Saag with Makki Roti

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Sarson Ka Saag with Makki Roti

  • Fresh mustard leaves (sarson) 5 bunches

  • Spinach 1 bunch

  • Cornmeal 2 tablespoons

  • Pure ghee 3-4 tablespoons

  • Onion finely chopped 2 medium

  • Salt to taste

  • Butter to serve

  • For roti

  • Cornmeal floured 2 cups

  • Fresh fenugreek leaves (methi), chopped 1/2 cup

  • Potato boiled 1


Step 1

Trim the stems of the mustard leaves, spinach.

Step 2

Chop the leaves and also the stems if they are tender.

Step 3

Boil together with a quarter cup of water till well done and yellowish in colour.

Step 4

If there is any water left, strain and reserve.

Step 5

Grind the leaves and stems. Add cornmeal.

Step 6

Heat the ghee in a pan. Add the onions, ginger, garlic and green chillies and sauté till lightly browned.

Step 7

Add the ground leaves and sauté for five to six minutes.

Step 8

Add the reserved water to adjust the consistency if required along with salt and continue to cook, stirring, for four to five minutes or till well blended.

Step 9

Serve hot with butter and makki ki roti.

Step 10

For makai roti, in a bowl combine together cornmeal, fenugreek leaves, potato, salt and sufficient water a knead a soft dough.

Step 11

Divide the dough in equal portion and roll them into a circular chapati.

Step 12

Heat oil on a non stick tawa and cook the roti till golden brown on both the sides. Serve hot with sarson ka saag.

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