Sarson da Saag and Makki Ki Roti

The classic Punjabi dish—-

Sarson da Saag te makki di 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 da saag and Makki Ki Roti.

This Winter delicacy made in north India made with fresh green and some other leafy vegetables like spinach and bathua. This classic combination of meal makes everyone drool.

This popular Punjabi meal combo is best enjoyed with fresh Makkhan (homemade clarified butter), lassi and gajar ka halwa.

However, serving this easy Sarson da Saag recipe with lassi makes it a healthy combination as curd makes it easy to digest.

So let’s get started…


  • 2 bunches of mustard greens (chopped with stem)
  • 2 bunches of spinach
  • 1 small bunch of Bathua (pigweed)
  • 1turnip
  • 1 small white radish
  • 11/2 carrots
  • 3-4 florets cauliflower
  • 3-4 green chillies
  • Small piece of jaggery (marble sized)
  • 1 tbs mustard oil
  • 3/4 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 finely chopped onions
  • 2 tomatoes (finely chopped)
  • 1 tbs ginger garlic paste
  • 1tsp red Chilli powder
  • 1 tsp dhania jeera powder
  • 2 tbs fresh cream
  • 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 Keep the water aside and grind them coarse in a mixer.

In the large iron skillet, add 2-4 tbs ghee, chopped onion and stir until they turn golden brown. Then, add the ginger garlic paste and cook for another 5 mins. Now add the crushed tomatoes and let it cook for 4-5 mins. Add the spices and stir nicely. Add the fresh cream and stir ,Once and the masala is ready and starts separating the sides of the pan add the ground vegetable mixture and cook for another 15-20 mins. Add some left over water from boiled veggies.

Then, sprinkle the corn flour all over the veggie add salt to taste, jaggery and slow cook for minimum one hour.

While cooking it might splash so you need to be careful.

While simmering, add some clarified butter to give it some added flavour.

Finally, temper with a dollop of butter, Kashmiri Chilli powder and serve with makai roti.

Ingredients for Makai Roti: 

4 cups corn flour

2 ½ to 3 cups warm

3/4 tsp carom seeds( ajwain)

1/2 tsp turmeric powder

1/4 tsp asafoetida (hing)

Salt to taste

Oil (1tsp)


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

Serve and enjoy!


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