Sarson da Saag and Makki di Roti

This iconic Punjabi delicacy is a winter favorite. Sarson da Saag is a wholesome curry made from mustard greens, spinach, and bathua, simmered with simple spices. It pairs perfectly with Makki di Roti, a rustic, hearty flatbread made from cornmeal. Topped with butter, this dish is a celebration of traditional Indian flavors.

Ingredients:

For Sarson da Saag (Mustard Greens Curry):

• 4 cups mustard greens (sarson)
• 2 cups spinach
• 1 cup bathua (optional)
• 1 medium onion (chopped)
• 2 green chilies (chopped)
• 1 tbsp ginger-garlic paste
• 2 tbsp cornmeal (makki ka atta)
• 2 tbsp ghee (clarified butter)
• Salt to taste

For Makki di Roti (Cornmeal Bread):

• 2 cups cornmeal (makki ka atta)
• Warm water (for kneading)
• Ghee (for cooking and serving)

Instructions:

1. Prepare the greens: Wash and boil mustard greens, spinach, and bathua with green chilies until soft. Drain and blend coarsely.
2. Cook the saag: Heat ghee in a pan, sauté onions until golden. Add ginger-garlic paste and cook for a minute. Add blended greens, cornmeal, and salt. Simmer for 15–20 minutes, stirring occasionally.
3. Make the roti: Knead cornmeal with warm water into a soft dough. Roll out small portions into thick discs. Cook on a hot tawa (griddle) with ghee until golden.
4. Serve: Pair the saag with hot makki di roti and a dollop of butter.