Recipe: Sarson da Saag & Makki di Roti – Classic Punjabi Winter Comfort Food

Sarson da Saag & Makki di Roti – Classic Punjabi Winter Comfort Food

Origin: Punjab, India
Category: Main Course | Vegetarian
Cooking Time: 90 minutes
Serves: 4

Sarson da Saag & Makki di Roti – A wholesome, rustic Punjabi winter meal.

Sarson da Saag and Makki di Roti are the soul of Punjabi winters. The saag is made with mustard greens, spinach, and bathua (chenopodium leaves), slow-cooked with garlic, onions, and spices. Served with a dollop of butter and cornmeal flatbread, this dish embodies the warmth and richness of Punjab’s traditional cuisine.

🧂 Ingredients

For Sarson da Saag

• 2 bunches mustard greens (sarson), chopped
• 1 bunch spinach (palak), chopped
• 1 bunch bathua (optional), chopped
• 2 green chilies
• 1 large onion, finely chopped
• 4–5 garlic cloves, minced
• 1-inch piece ginger, grated
• 2 medium tomatoes, pureed
• 2 tbsp maize flour (makki atta)
• 2 tbsp ghee or mustard oil
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• Salt to taste
• Butter for garnish

For Makki di Roti

• 2 cups maize flour (makki atta)
• Warm water (as needed for dough)
• Pinch of salt
• Ghee or butter for cooking

🍳 Instructions

1. Prepare the Greens: Wash and chop mustard, spinach, and bathua leaves. Boil them with green chilies, a pinch of salt, and 1/2 cup water for about 30 minutes until soft.
2. Blend the Saag: Once cooled, mash or blend the cooked greens to a coarse paste. Do not make it too smooth; a little texture adds authenticity.
3. Cook the Saag: In a pan, heat ghee or mustard oil. Add chopped onions, garlic, and ginger; sauté until golden. Add tomato puree, turmeric, chili powder, and salt. Cook until oil separates.
4. Combine and Simmer: Add the blended saag to the masala. Mix in 2 tbsp maize flour (this thickens the saag). Simmer on low heat for 20–30 minutes, stirring occasionally. Add a little water if needed.
5. Finish: Top with butter before serving for a rich, traditional taste.
6. Prepare Makki di Roti: Knead maize flour with warm water and a pinch of salt into a soft dough. Take small portions, flatten carefully with your palms, and cook on a hot tawa. Brush with ghee or butter.
7. Serve: Serve hot Sarson da Saag with Makki di Roti, a spoon of white butter, and sliced onions or jaggery on the side.

💡 Tips & Serving Suggestions

For authentic flavor, cook the saag slowly on low heat — the longer it simmers, the better it tastes. Using mustard oil enhances the rustic aroma. Serve with a dollop of homemade white butter and a side of jaggery for that true Punjabi farmhouse touch.

✨ Fun Fact

Sarson da Saag and Makki di Roti are traditionally enjoyed during the winter harvest festival of Lohri. Farmers used to cook this wholesome meal after long days in the field — a true symbol of Punjab’s agrarian heritage and warmth.

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