Traditional Indian Sarson Da Saag with Makki Di Roti
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Experience the authentic taste of Punjab with this classic dish, Sarson Da Saag paired with Makki Di Roti. It’s a staple that brings warmth and comfort during the chilly months. The earthy flavors of mustard greens combined with the rustic corn flatbreads make for a perfect meal that is both satisfying and nourishing.
This recipe is not just about food; it’s about tradition and celebration. Whether you’re preparing it for a family gathering or a cozy dinner at home, this dish captures the essence of Indian culture, making it a beloved choice across generations.
A Heartwarming Punjabi Delight

Sarson Da Saag is a rich and flavorful dish made from mustard greens, spices, and a hint of butter, resulting in a creamy and slightly tangy flavor. The accompanying Makki Di Roti is made from cornmeal, providing a delightful contrast with its slightly gritty texture and warm, comforting taste.
Ingredients
- 500g mustard greens (sarson), washed and chopped
- 250g spinach, washed and chopped
- 1 medium onion, finely chopped
- 2 green chilies, slit
- 1-inch piece of ginger, grated
- 4 cloves of garlic, minced
- 1 tablespoon ghee or butter
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- Salt to taste
- Water as needed
- For Makki Di Roti:
- 2 cups cornmeal (makki ka atta)
- Warm water, as needed for kneading
- Ghee or butter for serving
Instructions
- Prepare the Greens: In a large pot, add the chopped mustard greens and spinach. Pour in enough water to cover them and bring to a boil. Cook until tender, about 20 minutes. Drain and let cool.
- Blend the Greens: Once cooled, blend the greens into a smooth paste, adding a little water if necessary.
- Cook the Saag: In a pan, heat ghee or butter over medium heat. Add cumin seeds and let them sizzle. Add chopped onions, green chilies, garlic, and ginger. Sauté until onions are golden brown.
- Combine: Add the blended greens to the pan. Season with salt and garam masala. Simmer for 10-15 minutes, stirring occasionally. Adjust the consistency with water if needed.
- Make the Roti: In a mixing bowl, combine cornmeal and enough warm water to form a soft dough. Divide the dough into equal balls and flatten them into discs. Cook them on a hot tava or skillet until both sides are golden brown.
- Serve: Serve the Sarson Da Saag hot with Makki Di Roti, topped with a dollop of ghee or butter.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4 plates
- Calories: 310kcal
- Fat: 15g
- Protein: 9g
- Carbohydrates: 40g
Resources:
For more inspiration and creative ideas, check out our article, 15 Delicious Asian Greens Recipes to Try From Different Cultures.
Did you know Asian greens are quite prolific and easy to grow even on a small patio? Check out our How to Grow Asian Greens article to learn how and get started today!
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