When it comes to hearty and comforting dishes of Punjabi food then sarson ka saag, makki ki roti, has its own unique specialty. This rustic dish is a staple of Punjab which is being passed on from generations. People used to grow it in their fields and love its dishes which are still prevalent. Sarson ka saag with makki ki roti is a perfect combination of its texture, flavour and aromas. The vibrant green color of sarson ka saag and the golden warmth of makki ki roti gives an amazing and delicious experience.
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This dish is mostly made in winters. It is a meal that combines the culture, history, festivals and the joy of home cooked food of the region of Punjab. So today in this post we learned to make Punjab’s popular dish sarson ka saag, makki ki roti. This is an authentic and flavorful dish for everyone.
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INGREDIENTS
For Mustard Greens (Sarson Ka Saag):
- 500g mustard greens (sarson ke patte)
- 250g spinach (palak ke patte)
- 1-2 green chilly(hara mirch) chopped
- 1onion (pyaaz) chopped
- 2 tomato (tamatar) chopped)
- 1 ginger-garlic (adrak-lehsun) chopped/ paste
- 1 oil/gee tsp (tel)
- ½ turmeric tsp. (haldi powder)
- 1 red chilly tsp (lal mirch powder)
- 1 garam masala tsp
- Salt (Namak) to taste
- 2-3 maize flour tsp (optional, to thicken the saag)
- water(Pani) as you need
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Cornmeal Flatbread (Makki Ki Roti):
- 2 cups maize flour (makki ka atta)
- 1 carom seeds tsp ajwain)
- Salt (Namak)
- Water (Pani) as you need
- Liquid butter (Ghee) butter for the bread
Method to Make Sarson ka Saag
Step 1: Preparation of Mustard Greens(sarson ka saag)
1. Wash the Greens: First of all clean the mustard and spinach well. Then take water in a big pan and wash it well, as it has a lot of soil in it, so wash it carefully 3-4 times. After that chop it finely and keep it on one side.
2. Boil the Greens: To boil the greens, we will take a big pan and add water in it, which is enough to soak the leaves well. After keeping it boiling, boil it on medium heat for 15-20 minutes. When the leaves become soft, turn off the gas and remove excess water from the greens.
3. Make Puree: When the boiled leaves cool down a bit, put them in the blender and blend them a little rough not to make a smooth paste.
4. Add onion, ginger-garlic: For adding a good tadka to it, take a pan and add oil/ghee to it and heat it. Then add chopped onion to it and sauté it until the color of the onion turns golden brown. Next, add chopped ginger-garlic (paste) to it. Keep sautéing it for 2 minutes.
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4. Add onion, ginger-garlic: For tempering we will use a pan, add oil/ghee in it and heat it. Then add chopped onion in it and sauté it until the color of the onion becomes golden brown. Next we will add chopped ginger-garlic (paste) in it. Keep sautéing it for 2 minutes.
5. Add tomato : When the masala is cooked, the raw smell of garlic will go away. Then add chopped tomato and cook for 2 minutes. When tomatoes become soft, after that now its turn to add spices in it. Keep mixing red chilli powder, turmeric, salt and all other things well till the masala and oil separate.
6. Combine masala and mustard greens : The masala is completely prepared and ready. Now we will add the blended mustard greens to it. Keep mixing the greens well and cook for 10 minutes on low heat so that the flavor of the spices gets mixed with the mustard greens.
7. Checking the consistency: If you find the mustard greens too thick, you can thin out its consistency by adding water to it. If you find the consistency to be thin, you can add corn flour into it and blend it well to get a creamy texture. This way the flavour of mustard greens becomes even more rich and delicious.
8. Garnish: In the last, add chopped coriander leaves for garnish and mix it with the mustard greens. Coriander add spiciness and freshness to the greens. Just looking at the mustard greens makes one’s mouth water.
Step 2:Preparation Of Maize Flour(Makki ki Roti)
1. Making Dough: Take corn flour in a large bowl, add salt and ajwain to it and mix it well. Slowly add water to it and start kneading the dough. Corn flour should be kneaded in lukewarm water so that the dough doesn’t become crumbly and remains soft.
2. Making Roti: After kneading the dough make it into small pieces of balls. Now flatten it and roll it and make roti. Apply ghee on the roti and make it soft. Then put the roti on the tawa and keep baking it on medium heat. Roti should be baked well so that it does not remain raw.
3. Serving the roti: When the roti turns golden in color and crispy, place it in a flour plate from the tawa and spread ghee in it, which will keep the roti soft. By repeating this process, you can make as many roti as you want.
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Step 3: Serving Mustard Greens And Corn Bread (Sarson Ka Saag Makki Ki Roti)
So your makki ki roti(corn bread ) and sarson ka saag( Mustard greens)is ready. To serve it, put sarson ka saag in a bowl and add ghee/butter to it and serve hot with makki ki roti. Definitely taste the raw onion/syrup Wala pyaaz with it. This dish is very tasty. Some people also enjoy jaggery or pickle with this dish so that they get a perfect balance of flavors. The combination of the soft and creamy texture of the saag and the crispiness of the roti gives a perfect taste harmony in every bite.
Some Tips For The Perfect Mustard Greens And Corn Bread (Sarson Ka Saag Makki Ki Roti):
• Freshness and cleanliness: Whenever you wish to eat Sarson Ka Saag, always use fresh greens. Fresh greens have a different flavour. Keep in mind that the greens should be washed 3-4 times in water so that the dirt is removed well.
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• Slow Cooking: By cooking the greens slowly on low heat, its flavours blend well. It becomes more tasty. If you have a stove, cook the greens on a stove, it will be better than on gas.
• Handling the Roti: Use warm water while making the corn dough, it kneads well and becomes soft. The roti does not break while kneading. You can also use ghee for making the roti.
• Adjust the spices: You can adjust red chilli, green chillies, salt and garam masala (optional) according to your taste.
Why Sarson Ka Saag Makki Ki Roti Is Most Popular ?
Sarson ka saag and makki ki roti are considered delicious and comfort food. This dish also carries the essence of Punjabi region. Sarson ka saag is mostly made in winters because mustard saag is mostly cultivated in winters and is available fresh. Greens contain calcium, iron, magnetism and essential nutrients in abundance. Sarson ka saag is served with maize roti, which is a perfect combination of creamy texture of the greens and crispy roti. Greens nourishes both body and soul and gives you a rustic, satisfying and healthy experience.
This is not just a dish but it brings people together. Everyone enjoys this flavour together. And new dishes are made. Vegetables are made on festivals and occasions. This is such a meal which gives warmth, enjoyment, nourishment and happiness. Whenever you feel like eating something healthy and delicious, then do try this classic dish. The recipe has been explained to you step by step above.