Mustard Greens and Corn Flatbread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender mustard greens cooked with aromatic spices, paired with freshly made corn flatbreads for a wholesome Punjabi tradition. This indian-inspired vegetarian ready in about 50 minutes pairs vegetable oil, large, finely diced (1 cup) onion, ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 Indian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: For the makki di roti: In a bowl, mix 1 cup corn flour and 1/4 tsp salt. Add 1 tbsp vegetable oil and 1 cup warm water, mixing until smooth dough forms. Cover and rest 15 minutes. Divide into 8 portions, roll each into 6-inch circles. Heat a griddle over medium-high heat. Cook each roti 2-3 minutes per side until golden with light char marks.
  2. Step 2: For the saag: Heat 1 tbsp vegetable oil in a pot over medium heat. Add 1 large onion, finely diced (1 cup), and cook until golden (5-7 minutes). Stir in 1 tbsp ginger paste and cook 2 minutes. Add 1 tsp cumin seeds, 1 tsp turmeric powder, and 1 tsp garam masala, stirring 1 minute. Add 10 oz chopped mustard greens, 1/2 cup water, and 1/2 tsp salt. Simmer uncovered 20 minutes until greens are tender.
  3. Step 3: Serve the saag hot with freshly cooked corn flatbreads.

Frequently asked questions

How long does Mustard Greens and Corn Flatbread take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mustard Greens and Corn Flatbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Mustard Greens and Corn Flatbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mustard Greens and Corn Flatbread for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mustard Greens and Corn Flatbread vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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