Traditional Punjabi
Traditional Makki Di Roti & Sarson Da Saag
The crown jewel of winter Punjabi cuisine. Slow-cooked mustard greens, spinach, and bathua seasoned with garlic, ginger, and green chillies served with fresh maize flatbreads and white butter.
📋 ਲੋੜੀਂਦੀ ਸਮੱਗਰੀ (Ingredients)
- 500g fresh mustard leaves (sarson)
- 250g spinach (palak) and 100g bathua
- 2 tbsp maize flour (makki atta for thickening)
- 2 tbsp crushed garlic and fresh ginger
- 3 chopped green chillies
- 3 tbsp pure desi cow ghee
- Pinch of asafoetida (hing) and rock salt to taste
👨🍳 ਬਣਾਉਣ ਦੀ ਵਿਧੀ (Cooking Instructions)
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1. Wash and finely shred mustard, spinach, and bathua leaves.
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2. Pressure cook on low heat for 35 minutes with ginger, garlic, green chillies, and salt.
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3. Whisk with a wooden masher (madhani), gradually blending in maize flour to achieve a silky consistency.
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4. In a skillet, heat desi ghee, splutter chopped garlic and dry red chillies, and pour over the simmering saag. Serve warm with homemade white butter.
🌿 ਸਿਹਤ ਲਾਭ (Health & Ayurvedic Benefits)
- Excellent source of dietary iron, folic acid, calcium, and Vitamin K
- High natural dietary fiber promotes healthy gut flora and sustained satiety
- Rich in glucosinolates and antioxidants that support cardiovascular vitality
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