Sarson da Saag and Makki Ki Roti

Feeling nostalgic for the winter cold is nothing new when you’re residing in a humid country. However, there are a few foods I eat back in my home country during the winter season that I will be sharing with you guys today! The winter season is the perfect time to enjoy some Sarson Ka saag and Makki Ki Roti. This popular Punjabi meal combo is best enjoyed with fresh Makkhan (homemade clarified butter), lassi and gajar ka halwa.


  • 4 bunches of mustard greens (chopped with stem)
  • 2 bunches of spinach
  • 1 bunch of pigweed (if available)
  • 2 turnips
  • 1 small white radish
  • 1 carrot
  • 2 florets cauliflower
  • 3-4 green chillies
  • 1 tsp jaggery
  • 1 tsp mustard oil
  • 1 tsp mustard paste (1 TSP of mustard seeds: Soak in water, make paste)
  • Salt to taste
  • 3-4 cups of water

Boil altogether.

Ingredients while cooking the veggies:

  • 2 tbsp corn flour
  • 2 large chopped onions
  • 1 tsp ginger garlic paste
  • 1tsp red Chilli powder
  • A dollop of butter per serving


Clean and cut all the vegetables. In a pressure cooker, add all of the above ingredients  and water, cook for 3 whistles. (Or, keep boiling). After one whistle, put it in lower heat and cook for another 10 minutes. After the 10 minutes, switch off the gas. Let this mixture cool. Once cool, remove the vegetables and grind them coarse in a mixer.


In the large iron skillet, add 2-4 tbs ghee, chopped onion and stir until they turn dark brown. Then, add the ginger garlic paste and cook for another 5 mins before adding the  vegetable mixture and cook for another 15-20 mins. Then, add corn flour, salt and slow cook/simmer for minimum one hour. While simmering, add some clarified butter to give it some added flavour. Finally, temper with a dollop of butter, red Chilli powder and serve with makai roti. (have added the ingredients needed to make this roti below.) unnamed

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Ingredients for Makai Roti: 

  1. 4 cups corn flour
  2. 2 ½ to 3 cups warm
  3. 3/4 tsp carom seeds( ajwain)
  4. 1/2 tsp turmeric powder
  5. 1/4 tsp asafoetida (hing)
  6. Salt to taste
  7. Oil, as needed


Tip : while boiling the green veggies I add pinch of soda bicarb to retain the green Colour  .

Serve and enjoy!


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