Punjabi Sarson Da Saag with Soft Makki Di Roti

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty, slow-cooked mustard greens curry paired with warm cornmeal flatbreads, a classic comfort dish from Punjab’s winter kitchens. This indian-inspired vegetarian (gluten free option) ready in about 105 minutes pairs mustard greens (sarson), spinach, cornmeal (makki atta) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 500 g, washed and chopped mustard greens (sarson)
• 250 g, washed and chopped spinach
• 2 cups cornmeal (makki atta)
• 2 1/2 cups for dough water
• 1 medium, finely chopped onion
• 1 tbsp, grated ginger
• 4, minced garlic cloves
• 1, finely chopped green chili
• for dusting maize flour
• 3 tbsp, divided butter
• 2 tbsp ghee
• 1 1/2 tsp salt
• 3 cups for cooking greens water
• 1 tbsp corn oil

Instructions

1. Step 1: In a large pot, add 500 g chopped mustard greens, 250 g chopped spinach, 3 cups water, and 1 1/2 tsp salt. Bring to a boil and simmer gently for 1 hour until the greens are tender and the water is mostly evaporated.
2. Step 2: Using a hand blender or masher, coarsely mash the cooked greens until slightly chunky; set aside.
3. Step 3: In a skillet, heat 1 tbsp corn oil over medium heat. Add 1 medium finely chopped onion, 1 tbsp grated ginger, 4 minced garlic cloves, and 1 finely chopped green chili. Sauté for 5-6 minutes until fragrant and golden.
4. Step 4: Add the onion-ginger-garlic mix to the mashed greens and stir well. Melt 1 tbsp butter into the saag and cook on low heat for another 10 minutes, stirring occasionally.
5. Step 5: To make makki di roti, place 2 cups cornmeal in a bowl and gradually add 2 1/2 cups warm water, mixing with your hands to form a soft, pliable dough. Cover and rest for 15 minutes.
6. Step 6: Divide the dough into 6 equal balls. Dust a clean surface with maize flour and roll each ball into a 6-inch diameter flatbread, adding more flour as needed to prevent sticking.
7. Step 7: Heat a cast-iron skillet over medium-high heat. Cook each roti for 2-3 minutes per side until golden spots appear, brushing with melted butter on both sides while cooking.
8. Step 8: Serve the hot sarson da saag drizzled with 1 tbsp ghee alongside the soft makki di rotis, garnished with remaining butter for richness.