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Gluten Free, Indian, Mains, Recipes, Vegan  /  July 24, 2022

Sarson ka Saag and Makki ki Roti

The most indulgent way to eat those leafy greens. Sarson ka saag is a Punjabi dish with a creamy, deeply flavorful gravy of mustard greens and spinach. It is traditionally paired with makki ki roti, which is a roti made of corn.

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Sarson ka saag is a Punjabi dish with a creamy gravy of mustard greens and spinach. It is paired with makki ki roti, which is made of corn.

Indian cuisine has plenty of indulgent ways to eat a whole field of greens, so it was never really a problem for my mom to get me to eat my greens. Even though this is an intense shade of green and not the most gorgeous thing ever, I have always reached for more. It masters the art of carrying levels of flavor while still preserving the flavor inherent in the leafy vegetables.

If you’ve had palak paneer or chana saag, sarson ka saag belongs to the same family. Sarson ka saag uses mustard greens, spinach, and bathua (wild spinach) to create a unique flavor profile that distinguishes it from palak paneer and spinach saag. And makki ki roti is a roti made with corn flour, much like a tortilla, but it’s cooked on a tawa (metal pan for cooking flatbreads) with ghee, but I used vegan butter.

This isn’t a quick recipe, but the steps themselves are not too bad. If you have the time to tend to your greens, it will be worth it.

How to Make Sarson ka Saag and Makki ki Roti

Gather your greens.

Sarson ka saag typically uses mustard greens, spinach, and bathua (wild spinach). I didn’t have bathua, so I just doubled the spinach. You can make this with just spinach if that’s the only one you have access to, but don’t called it sarson ka saag since “sarson” means mustard greens!

To prepare your greens, you’ll need a pressure cooker or electric cooker like an Instant Pot. Chop the greens and cook until they are soft and naturally creamy.

Tadka it up.

A tadka is a tempering of spices. You’ll start with hing (asafetida), cumin seeds, garlic, ginger, and green chilis. Then onion and kasoori methi (dried fenugreek leaves). You can’t really skip the kasoori methi because it is key to the flavor profile of this dish!

Make the makki ki roti.

Combine corn flour, whole wheat flour, and hot water as needed to form a pliable, mildly sticky dough that comes together easily. The whole wheat flour is not totally necessary, but it helps with binding the rotis, which makes the process easier.

Sarson ka saag is a Punjabi dish with a creamy gravy of mustard greens and spinach. It is paired with makki ki roti, which is made of corn.

Sarson ka Saag and Makki ki Roti

The most indulgent way to eat those leafy greens. Sarson ka saag is a Punjabi dish with a creamy, deeply flavorful gravy of mustard greens and spinach. It is traditionally paired with makki ki roti, which is a roti made of corn.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 10 mins
Servings 4

Ingredients
  

Sarson ka Saag

  • 250 g mustard greens
  • 500 g spinach if you have bathua, then use 250g spinach and 250g bathua
  • 1 cup water
  • 12 garlic cloves, divided (6 whole, 6 minced)
  • ½ tsp salt
  • 1 tbsp corn flour
  • 2 tbsp avocado oil or another neutral oil
  • pinch of hing (asafetida)
  • ⅓ tsp cumin seeds
  • 1 inch knob of ginger
  • 3 serrano chilis, minced
  • 1 red onion, finely chopped
  • 1 tbsp kasoori methi (dried fenugreek leaves)
  • salt to taste
  • 1 tbsp vegan butter

Makki ki Roti

  • 2 cups corn flour
  • ½ cup whole wheat flour
  • hot water as needed (about 1-1.5 cups)
  • 2 tsp vegan butter

Instructions
 

Sarson ka Saag

  • Wash your greens and roughly chop them. Chopping them will help make the gravy naturally creamier.
  • In an Instant Pot, add the greens, garlic, and water. Pressure cook on high pressure for 10 minutes and allow for natural pressure release.
    I didn't test the instructions for a regular pressure cooker, but you can pressure cook on medium heat for 4 whistles.
  • In the mean time, prepare the base of the sarson ka saag. In a medium pan, heat tbsp avocado oil over medium heat. Add a pinch of hing and allow it to bloom for a few seconds. Add cumin seeds. Stir for 30 seconds to a minute, making sure the seeds don't burn.
  • Add garlic, ginger, and chilis. Stir for 2 minutes. Add the red onion. Cook until translucent. Add kasoori methi and salt to taste. Finish for a few minutes.
  • Turn on the Instant Pot sauté function or leave your pressure cooker open over medium heat. Add 1 tbsp corn flour, a little bit at a time, and as you add it, use a potato masher to further break down the greens and incorporate the corn flour. (If you don't have a potato masher, try mashing and stirring with a ladle.) Continue to simmer for 10 minutes. Reduce heat if it starts to bubble aggressively.
  • Melt some vegan butter in and serve!

Makki ki Roti

  • Add corn flour and whole wheat flour to a mixing bowl. In a well in the center, add hot water as needed to mold the dough into a mildly sticky and pliable ball.
  • Break off a golf-ball-sized piece of dough and roll in between two pieces of parchment paper until it is around 1/4 inch thick.
  • Heat a tawa on medium heat. If you don't have a tawa, a cast iron pan should work. Place the roti on the tawa. When bubbles arise on the surface of the roti and the side that sat on the tava is golden with brown spots, flip it.
  • Cook for 1-2 minutes on the other side before adding a small amount (1/2 tsp or so) of vegan butter on the top. Immediately flip. Smoke will erupt from the tawa but that is a-ok. Continue flipping a few times for the next 1-2 minutes. It should be slightly crisp, but still a bit flexible.

For more indulgent ways to eat your veggies, try…

Chickpea Zucchini Kofta Curry

Vegan Palak Paneer with Tofu

Tags

  • Indian
  • indian food

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4 comments

  • SAAG: Nutrition, Culture, Recipe And More  – Exploring World Food
    June 30, 2024

    […] https://upbeetanisha.com/sarson-ka-saag-and-makki-ki-roti/ […]

  • Step into Punjabi Paradise: Amazing Makki di Roti, Sarson da Saag, and Lassi—A Match Made in Culinary Heaven!2 - CASTLEBAR NEWS
    December 23, 2023

    […] Makki di Roti is a traditional Punjabi flatbread made from cornmeal, water, and a pinch of salt. It holds cultural significance in Punjab and is a staple in Punjabi cuisine. […]

  • Anisha Chandra
    September 13, 2022

    Thanks for the feedback Sonia! Makki ki roti is no simple feat. Glad you enjoyed it and chickpeas sound like a lovely addition.

  • Sonia M
    September 10, 2022

    This was delicious! I didn’t have a pressure cooker so I steamed in a pot and it worked well, just a bit more time intensive. Added tomatoes because I some that needed to use up and chickpeas for protein. I was nervous about making the roti but they turned out great.

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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