Sanjeev Kapoor

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Sarson Ka Saag with Makki Roti

Perhaps the most famous combination in Punjabi cuisine

This recipe is contributed by Member sonia mangla.

Preparation Time : 11-15 minutes

Cooking time : 41-50 minutes

Servings : 4

Sarson Ka Saag with Makki Roti

Main Ingredients

Fresh mustard leaves (sarson) , Spinach




Main Course-Veg

Level Of Cooking


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  • 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


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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