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There are a few winterfood that have almost a universal liking – one of the most famous being sarson saag with makki roti (sarson da saag makki di roti as they say in Punjab or mustard green gravy with maize chapatti/flatbread)

This is an essential food in winters made fondly and loved truly by most Indian households. When the oodles of fresh white butter swims in the hot saag (curry) that’s simmered well with roasted or fried garlic with a dash of dry red chili, meets the hot maize chapati together with some pickle and jiggery – you know you are in a food heaven!

Singapore has been truly enjoyable for the past month or so with everyone enjoying the “wintery” Singapore, well as cold as it can get! And it was this weather that colluded with our cravings to create the most authentic recipe coming from Punjab state of India

Fun fact: In Singapore and other parts of Asia, one can easily find sarson leaves. They go by the name of Chye Sim or Cai Xin (easily available at @fair price)

Check out our recipe in the link in bio and while the weather gods are still being nice to us, why not just make it now!

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Ingredients:

Sarson ka saag:

• 3-4 bunches of mustard green / around 250 gm
• 1 bunch of spinach / 80 gm
• 1 onion chopped
• 1.5-2 green chilies
• 5 cloves of finely chopped garlic
• 1 clove garlic thinly sliced for roasting
• 2 medium sized tomato
• Ginger (optional)
• ½-1 tsp red chili powder
• Salt to taste
• Water, as needed
• Ghee/Oil
• ½ tsp mustard seeds
• 2 dry red chillies
• White butter

Makki ki roti:

• Maize flour
• A pinch of salt
• Warm water

Procedure:

Sarson ka saag:

• Wash the greens a few times (usually they are very soiled so need multiple washing) and steam them / put in pressure cooker for boiling
• Let it cool and then coarsely blend the greens (do not add too much water). Adding spinach reduces bitterness a bit. If mustard greens are not too bitter, one can skip this spinach addition
• Meanwhile prepare the gravy in a pan using 2 tbsp ghee. Add 1 tsp cumin seeds when it is hot, followed by chopped garlic to it. When garlic turns golden, add onion and sauté for 3-4 min
• Add tomato to it and cook for 2-3 min
• Now add the green blended paste and set the flame to low. Let it cook for 15-20 minutes or longer on simmer and turn off the flame as it starts to thicken
• Prepare the tempering using 1 tsp ghee/oil, mustard seeds, sliced garlic and red chillies and sprinkle on top
• Serve the saag with a spoon or two of white butter, jaggery (if you like!) and onion slices and of course with hot makki ki roti!

Makki ki roti:

• Prepare the dough instantly using maize flour, a pinch of salt and warm water. The dough should be soft, so adjust water accordingly
• Now roll the dough into chapatti/flatbread using the palm and preferably on a plastic sheet. Wet your hands before you do this. You can also roll into a chapatti between your hands
• Make sure the chapati is not too thin or thick
• Cook the rolled chapatti on a pre-heated skillet on a low flame on both the sides. Leave it slightly uncooked and then give the charred effect by flipping directly on the flame
• When done (when you can see black patches starting to form), take out and spread a spoon of butter/ghee all over it
• Serve it hot with garnished sarson ka saag