Mustard Greens and Corn Flatbread
Tender mustard greens cooked with aromatic spices, paired with freshly made corn flatbreads for a wholesome Punjabi tradition. This indian-inspired vegetarian (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.
Ingredients
- 10 oz, stems removed and chopped (2 cups) mustard greens
- 1 tbsp vegetable oil
- 1 large, finely diced (1 cup) onion
- 1 tbsp ginger paste
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 cup water
- 1/2 tsp salt
- 1 cup corn flour
- 1/4 tsp salt
- 1 cup warm water
- 1 tbsp vegetable oil
Instructions
- 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.
- 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.
- Step 3: Serve the saag hot with freshly cooked corn flatbreads.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Love how the Indian come through in every bite.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
