Sarson Ka Saag Aur Makki Ki RotiJump to recipe
Here’s presenting a Punjabi Thali with winters best produce- Sarson Ka Saag Aur Makki Ki Roti
A Thaali is a 3 course(and above) Indian meal which features a combination of dishes that are wholesome, mix and match with each other in terms of texture and flavour, and are balanced. India being a country with a huge food culture and heritage there are a great number of thaalis which can be cooked, either within a single cuisine, or a mixture of cuisines that match well.
This is an attempt by me to bring here as many Thaali ideas as possible for you all to create. We all want an balanced meal which takes very little time to create, and this is just that. The Thaalis in this series will range from simple to complex, and festive to on the go thaali’s
Finally posting the recipe before winter is gone, and the Mustard greens are still available.
Sarson ka Saag and Makki ki Roti represent a traditional Punjabi winter duo. The Mustard greens symbolize the onset of winter, but in my location, winter is rather mild—just a pleasant shift with a break from humidity. Fortunately, with some effort, I can locate Mustard greens at specialty stores. Every winter, I make it a tradition to visit the store, ensuring I can prepare this dish that holds sentimental value from my years in North India.
In households throughout Punjab, Makki ki Roti is accompanied by a generous serving of white butter and jaggery, paired with Sarson ka Saag. This rustic dish, bursting with flavors, serves as a delightful meal enjoyed by everyone at home.
A traditional Sarson ka Saag combines Mustard greens (Sarson), Spinach (Palak), and White Goosefoot (Bathua) to balance the bitterness of Sarson. Radish and Knol Khol are also included. As Bathua is unavailable where I live, my version uses only Mustard and Spinach greens, resulting in a delicious dish. While not entirely traditional, it still yields a delightful taste. Would you like the recipe details?
In today’s Thali, I have paired the Makki Ki Roti and Sarson Ka Saag with Airfried Pepper Paneer and Lassi ( Buttermilk)
Elements of this Thaali
Sarson Ka Saag, Makki Ki Roti, Air Fried Pepper Paneer, Chaach ( Buttermilk).
All the vegetables were chopped the previous day. ( Cut, rinse and drain the Mustard greens, Palak, ( and Bathua if using). You can also cook and store the puree in the fridge). Chop the onions and tomato. Peel garlic, chop ginger and make a paste .
Prep & cook
STEP 1 : Add a cup of water to a pan, transfer the chopped and rinsed greens, add salt and a pinch of turmeric powder and cook.
STEP 2: While the greens are cooking start making the dough for the Makki ki Roti.
STEP 3- Drain water from the cooked greens, reserve it. Now cool the greens by pouring cold water from the fridge or add a few ice cubes. ( Takes about 5-7 mins)
STEP 4- While the greens are cooling Marinate the Paneer. and also churn the curd/ yogurt to make Buttermilk. Put the buttermilk in the fridge if you like in warm climes.
STEP 5- Start Making the Sarson Ka Saag. While the Saag is simmering, we shall make the Roti, and put the paneer in the airfrier.
Sarson Ka Saag
250 gm Mustard Greens
100 gm Spinach/ Palak
1 large onion finely chopped
2 tomatoes finely chopped ( pick a tart variety)
Ginger- garlic paste 1 tsp
Salt as required
Red chilli powder 1 tsp
Coriander powder 1 tsp
Amchur / dry mango powder ( optional) 1/2 tsp
Garam masala powder 1/2 tsp
Maize flour 2 tsp mixed in a little water
Oil/ butter for sauteing
White butter to garnish
Method – Wash and drain the greens. Cook them until soft. Reserve the cooked water and add ice cubes plus cold water to cool the greens. Blend it to a puree. Now take oil/ butter in a pan and heat it. Add finely chopped onions and the ginger garlic paste. Fry until the onions just begin to brown. Now add the tomatoes and sauteed. Add salt,stir and cook covered for few minutes. Now lightly mash the tomatoes, and add the Mustard and spinach puree. Stir everything nicely. Add red chilli powder, coriander powder and Amchur powder ( if using). Stir and cook covered over low flame for a few minutes. Now remove lid and cook for a few more minutes. Check and adjust spices. Pour the maize flour mixed in 2 tbsp water, and stir. Cook for another 2 minutes for the gravy to come together. Add Garam masala powder and turn off the flame. Serve with a dollop of white butter.
Makki Ki Roti
2 cups Maize flour / Makki ka Atta
1/2 cup whole wheat flour
Salt to taste
1 tsp oil
Water to knead the dough
Method – Take both the flours in a mixing bowl. Add salt and oil. Using your fingers mix the flours, oil and salt evenly. Now adding a little water at a time, knead to form a smooth dough. The dough should be pliable, neither too stiff, not too soft. Allow to rest 15 minutes. Now divide the dough into equal sized balls. Dusting a little wheat flour,roll them gently into Rotis. Try not to roll them too thin or thick. Heat a Tava/ pan. Now place a Roti on the Tava and cook one side, flip over and cook the other side. You can now transfer it to direct flame and cook on both sides for black spots to form. Take care not to burn the Rotis.
Airfried Pepper Paneer
100 gm Paneer/ Cottage cheese cut to cubes
1/4 cup Besan/ Gram flour
1 tbsp Cornflour
2 tbsp Curd/ yogurt
Salt to taste
1/2 tsp Red Chilli powder
1 tsp Black pepper powder ( reserve 1/4 tsp for later)
Chaat Masala 1/4 tsp
Water if required
Oil for brushing
Method- take the Besan, cornflour, curd, salt, spices in a bowl and mix to form a paste. If the paste is too thick, sprinkle a little water and mix. Marinate the Paneer cubes for atleast 30 minutes. Now place the marinated Paneer Cubes directly into the Air fryer basket, in a single layer. Brush with a little oil. Now turn on the Airfrier at 180° C and cook for 7-10 minutes ( depending on the model of your Airfrier), flipping once in between.
Remove from the Airfrier basket. Sprinkle with the remaining black Pepper powder, and Chaat masala powder. Enjoy with some green chutney on the side. Or pair it with a main dish.
2 onions sliced into thin strips
1 green chilli finely chopped
Salt to taste
1/4 tsp Chaat masala
Few drops of lemon juice
Method – Chop the onions into thin strips. Add finely chopped green chilli. Add some salt, chaat masala, and lemon juice. Toss and serve immediately.
100 gm thick curd
Salt as required
1.5 cups water
Buttermilk masal ( recipe in notes section)
Method – Take the curd in a bowl. Whisk lightly. Add salt and buttermilk masala, pour water and stir. Chill before serving.
- Planning goes a long way in creating a wholesome, and delicious meal. Please go though all recipes to check if you have all ingredients mentioned.
- All vegetables can be chopped and washed and stored the previous day itself.
- You can find the Buttermilk masala recipe here https://youtube.com/shorts/g80EdC6kJSw?si=tICf8Ui4YDqaLHjw
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