Recipe of Punjabi Sarson Da Saag Aur Makki Ki Roti

punjabi sarson ds saag

Punjabi Sarson Da saag

Punjabi sarson da saag (Sarson ka saag, in Hindi, Urdu) is a popular vegetable dish in the Punjab regions of India and Pakistan made from mustard greens (sarson) and spices.

The dish is regarded as the traditional way to prepare saag and is usually served with makki di roti (literally “unleavened corn bread”.It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee (clarified butter). Some spinach (called palak in Punjabi) may be added to enhance color and thicken the dish, though this may alter the flavor.

History of Sarson da Saag

Sarson ka saag is an earthy dish that is rich in flavor, nutrients, and color, reflecting the culture of the region. Mustard has been cultivated in the Himalayas for more than 5000 years. The dish is a rural one, and was prepared by farmers to provide energy to working in the fields, and maintain health.

Mustard is a winter and spring delicacy, and its relative abundance in Punjab and Kashmir has made it one of the most popular dishes in those regions.

Punjabi Sarson da Saag Aur Makki Ki Roti

How to Make Sarson Ka Saag Aur Makki Ki Roti

For the saag:

  • Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.
  • Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir.
  • Put back saag water and a little fresh water & boil over slow fire.
  • Add green chillies & ginger & cook till saag gets thick.
  • For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.
  • Mix into saag & garnish with julienne of ginger fried in ghee.

sarson ks saag

For makki ki roti:

  • Knead the makki atta until it becomes a ball, add atta to dry it & knead.
  • Heat the tava and add a little ghee so that it does not stick.
  • Make round shapes of makki roti on chakla & carefully transfer to the tava.
  • Cook with ghee till golden brown.
  • Serve with hot sarson da saag and gur and white butter.


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