A wholesome and flavorful Punjabi dish made with tender turnips and fresh spinach, cooked in a simple onion-tomato masala. It's a perfect everyday sabzi that pairs beautifully with roti or paratha.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
164cal
4gprotein
20gcarbs
8g
Ingredients
500 g Turnip (Peeled and diced into 1/2-inch cubes)
250 g Spinach (Washed and roughly chopped)
2 tbsp Mustard Oil (Can substitute with any vegetable oil)
A classic Punjabi flatbread made from maize flour, with a rustic texture and slightly sweet corn flavor. Traditionally served hot with Sarson ka Saag and a generous dollop of butter, it's a winter staple in North India.
Iron-boosting Shalgam Palak Sabzi with rustic Makki di Roti. A fiber-rich, perfectly spiced homestyle comfort food!
This punjabi dish is perfect for dinner. With 640.2 calories and 13.670000000000002g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to taste, gives good color)
1.5 tsp Coriander Powder
1 tsp Salt (Adjust to taste)
1 tsp Jaggery (Optional, to balance the bitterness of turnips)
0.5 cup Water (As needed)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking, then reduce the heat. Add cumin seeds and let them splutter for about 30 seconds. Add the asafoetida and stir for a few seconds.
2
Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it turns soft and light golden brown.
3
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
4
Add the tomato puree, turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook the masala for 5-7 minutes, until it thickens and you see oil separating from the sides. If the masala starts to stick, you can add a splash of water.
5
Add the diced turnips and optional jaggery to the pan. Stir everything together for 2 minutes to coat the turnips well with the masala.
6
Pour in 1/2 cup of water, bring it to a simmer, then cover the pan. Reduce the heat to low and cook for 12-15 minutes, or until the turnips are fork-tender but not mushy. Stir once or twice in between.
7
Add the chopped spinach to the pan (in batches if needed). Mix it in and cook uncovered over medium heat for 5-7 minutes. The spinach will wilt and release water; continue to cook until most of the excess moisture has evaporated, resulting in a semi-dry consistency.
8
Sprinkle the garam masala over the sabzi and give it a final mix. Turn off the heat, garnish with fresh coriander leaves, and let it rest for 5 minutes before serving hot with roti or paratha.
477cal
9gprotein
69gcarbs
18gfat
Ingredients
2 cup Makki ka Atta (Also known as yellow maize flour)
1 tsp Ajwain (Also known as carom seeds)
0.75 tsp Salt (Adjust to taste)
1.5 cup Hot Water (Use as needed for kneading)
4 tbsp Ghee (For cooking and serving)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine the makki ka atta, ajwain, and salt. Mix well.
Gradually pour in hot water, a little at a time, using a spoon to mix the flour until it forms a crumbly mixture.
Once the mixture is cool enough to touch, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes until it becomes smooth, soft, and pliable. If it feels dry, add a teaspoon of hot water.
Cover the dough with a damp cloth and let it rest for 15 minutes. This helps the flour absorb the water properly.
2
Shape the Rotis
After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
Take one ball and flatten it slightly. Place it on a piece of parchment paper or a greased plastic sheet.
Using your fingertips and palm, gently pat and press the dough outwards to form a circle about 5-6 inches in diameter and about 1/4 inch thick. Alternatively, cover with another sheet of plastic and use a rolling pin very lightly.
Don't worry about perfectly round shapes or cracked edges; this rustic appearance is characteristic of Makki di Roti.
3
Cook the Rotis
Heat a tawa (flat griddle) over medium heat. A cast-iron tawa works best.
Carefully lift the shaped roti from the parchment paper and place it onto the hot tawa.
Cook for about 1-2 minutes on the first side, until you see the color change slightly and small bubbles appear.
Flip the roti. Apply about 1/2 teaspoon of ghee on the semi-cooked side.
After another minute, flip it again. Apply ghee to the other side.
Gently press the roti with a spatula, especially around the edges, and cook for another 2-3 minutes, flipping occasionally, until both sides have golden-brown spots and it's cooked through.
Repeat the process for all the remaining dough balls.
4
Serve Immediately
Serve the Makki di Roti hot, straight from the tawa. Top with a dollop of white butter (makhan) or more ghee.
It pairs perfectly with Sarson ka Saag and a side of jaggery (gur) and onions.
