A classic Punjabi winter delicacy made from a blend of fresh mustard greens, spinach, and bathua. This rustic, slow-cooked dish is creamy, flavorful, and best enjoyed with Makki ki Roti.
A rustic, gluten-free flatbread from Punjab made with maize flour. Its slightly sweet, earthy flavor and crumbly texture pair perfectly with Sarson ka Saag and a dollop of white butter.
Creamy, fresh homemade butter made the traditional Indian way. This unsalted white butter, or 'safed makkhan', is rich, pure, and perfect on parathas or rotis. Made by churning full-fat cream, it separates into glorious butter and nutritious buttermilk.
A warm, comforting Indian tea sweetened with earthy jaggery instead of sugar. Spiced with ginger and cardamom, it's the perfect cozy beverage for a chilly day, but be careful not to curdle the milk!
About Sarson ka Saag, Makki ki Roti, White Butter and Gur ki Chai
Iron-boosting, fiber-rich Sarson ka Saag with Makki ki Roti – a soul-satisfying, homestyle winter delight!
This punjabi and north_indian dish is perfect for lunch or dinner. With 1151.82 calories and 23.18g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 tbsp Ghee (For tempering)
0.25 tsp Asafoetida (Also known as Hing)
0.5 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Salt (Adjust to taste)
1 cup Water (For cooking the greens)
4 tbsp White Butter (For serving)
Instructions
1
Prepare and Cook the Greens
Wash the mustard greens, spinach, and bathua leaves thoroughly in several changes of water to remove all grit. Roughly chop them.
In a large pressure cooker, combine the chopped greens, 1 chopped onion, half of the chopped ginger, half of the chopped garlic, green chillies, and the chopped tomato.
Add 1 cup of water and 1.5 tsp of salt. Mix everything well.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15-20 minutes until the greens are completely tender.
Allow the pressure to release naturally before opening the lid.
2
Blend and Thicken the Saag
Once the pressure has released, open the cooker. The greens will have cooked down significantly.
Using a traditional wooden churner (madhani) or an immersion blender, coarsely blend the cooked greens. Avoid making a smooth puree; a rustic, slightly coarse texture is key to authentic Sarson ka Saag.
In a small bowl, mix the maize flour with 1/4 cup of water to form a smooth, lump-free slurry.
Pour this slurry into the blended greens and mix well.
3
Slow-Cook the Saag (Ghotna)
Place the cooker (without the lid) back on the stove over low heat.
Bring the saag to a gentle simmer. Cook for 30-40 minutes, stirring every few minutes to prevent it from sticking to the bottom. This slow-cooking process, known as 'ghotna', is crucial for developing the deep, creamy flavor.
The saag will thicken considerably and its color will deepen. If it becomes too thick, add a splash of hot water to reach your desired consistency.
4
Prepare the Tempering (Tadka)
While the saag is simmering, heat ghee in a separate small pan (tadka pan) over medium heat.
Once the ghee is hot, add the asafoetida. Then add the remaining chopped onion and sauté for 4-5 minutes until it turns translucent.
Add the remaining chopped ginger and garlic. Continue to sauté for another 3-4 minutes until the onions are golden brown and the raw smell of ginger and garlic disappears.
Turn off the heat, add the red chili powder, and stir for 10 seconds.
5
Combine and Serve
Pour the hot tempering directly over the simmering saag. Be careful as it will sizzle.
Mix everything thoroughly and let it cook for a final 5 minutes for the flavors to meld together beautifully.
Taste and adjust the salt if necessary.
Serve Sarson ka Saag hot, topped with a generous dollop of white butter, alongside warm Makki ki Roti and a side of jaggery or sliced onions.
447cal
9gprotein
69gcarbs
15gfat
Ingredients
2 cup Maize Flour (Also known as Makki ka Atta)
1 tsp Carom Seeds (Also known as Ajwain)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed for kneading)
3 tbsp Ghee (1 tbsp for the dough and 2 tbsp for cooking)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine the maize flour, carom seeds, and salt. Mix well.
Add 1 tablespoon of ghee to the flour and rub it in with your fingertips until it resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and start gathering the flour to form a dough.
Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding. The dough should be smooth, soft, and pliable with no cracks. Do not make the dough too soft or too stiff.
2
Divide and Shape
Divide the dough into 8 equal-sized portions.
Roll each portion between your palms to form a smooth, crack-free ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
3
Roll the Roti
Take one dough ball. If the dough feels dry, knead it again for 30 seconds with a few drops of water.
Place the ball on a rolling board or between two sheets of parchment paper/plastic.
Gently flatten it with your fingers and then use a rolling pin to roll it into a 5-6 inch circle, about 1/4 inch thick. Alternatively, use the traditional method of patting the dough between your moist palms to flatten it into a circle.
Don't worry about perfect edges; the rustic, slightly cracked edges are characteristic of this roti.
4
Cook the Roti
Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 1-1.5 minutes, or until the top surface changes color slightly and small bubbles appear.
Flip the roti using a spatula. Apply about 1/4 teaspoon of ghee on the semi-cooked side.
Cook the second side for another 1-1.5 minutes until golden-brown spots appear.
Flip again and apply ghee to the other side. Gently press the roti with the spatula to ensure it cooks evenly from the inside.
For a puffed roti, you can carefully place it on a wire rack over a direct flame for a few seconds until it puffs up. This is optional.
5
Serve
Remove the roti from the tawa and place it in a casserole or on a plate.
Repeat the rolling and cooking process for the remaining dough balls.
Serve the Makki ki Roti immediately, topped with a generous dollop of white butter (makhan) or more ghee, alongside Sarson ka Saag and jaggery.
Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
Place the chilled malai into the cold bowl.
2
Begin Churning
Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3
Watch for Separation
Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4
Consolidate the Butter
Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5
Wash the Butter
Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6
Shape and Store
Once washed, press the butter firmly to squeeze out any remaining water.
Shape the butter into a block, log, or small balls as desired.
Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.
2 cup Whole Milk (Full-fat milk provides the best creamy texture.)
4 tbsp Jaggery (Use powdered or finely grated jaggery for best results.)
4 tsp Black Tea Leaves (Assam or CTC (Crush, Tear, Curl) tea works best.)
1.5 inch Ginger (Freshly grated or crushed.)
4 pcs Green Cardamom Pods (Lightly crushed to release flavor.)
1 inch Cinnamon Stick
4 pcs Cloves
Instructions
1
In a medium saucepan, combine 2 cups of water, grated ginger, crushed cardamom pods, cinnamon stick, and cloves. Bring the mixture to a rolling boil over medium-high heat and let it boil for 2-3 minutes to infuse the water with the spices.
2
Add the black tea leaves to the boiling spice water. Reduce the heat to low and simmer for 2 minutes. This step develops the color and flavor of the tea.
3
Pour in 2 cups of milk and increase the heat to medium. Allow the chai to come to a boil, watching it closely to prevent it from overflowing. As soon as it starts to rise, reduce the heat to low and simmer for another 1-2 minutes to thicken slightly.
4
Turn off the heat completely. Let the saucepan sit for 60-90 seconds until it stops bubbling. This is the most critical step to prevent the milk from curdling when jaggery is added.
5
Add the grated or powdered jaggery to the saucepan. Stir gently with a spoon until the jaggery is fully dissolved.
6
Using a fine-mesh tea strainer, pour the hot chai into serving cups. Serve immediately and enjoy.
