dinner · vegetarian · gluten-free
Sarson da saag & makki di roti
Punjab's slow-cooked mustard greens with spinach and bathua, finished with ghee tadka, served with cornmeal flatbreads.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Blender or food processor.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Cook greens with chilies, ginger and salt until very soft (pressure cook 20 minutes or simmer 1 hour).
-
2
Coarsely blend, then simmer with cornmeal slurry 15 minutes, stirring.
-
3
Make tadka of garlic, onion and tomato in ghee and stir in.
-
4
Knead cornmeal with warm water; pat rounds by hand and cook on a griddle with ghee.
-
5
Serve saag topped with butter alongside the rotis.
