


My love for everything Punjabi is not a secret, and if we talk about food, then I can say that I was Punjabi at my last birth since I love everything about their food.
My favorite is Makki ki roti and Sarson ka Saag. My husband and I both love the variety of textures and taste that comes through it.
When you dip these char-grilled, crunchy Makka roti in the silky smoothness of Sarson ka saag, it's just a party in your mouth. Combined with onions and jaggery, this is hands down one of the best meals ever.
Sarson ka saag is seasonal, and in India, it is available only in winter, so this winter delicacy is everyone's favorite during the season.
The combined effect of this combo is warming the soul on those chilly nights in winter.
Normally whenever I cook this combo at home I have to cook something separately for my kids. They never liked it and I never forced it.
But this time when I was going to make I asked them if they would like to taste it this time to see if their taste buds have evolved and they agreed. I was so happy.
So this time, I entered the kitchen with double enthusiasm, but with a backup plan in mind. Lady luck was smiling upon me, so this time when I served it to them, they just loved it.
Let's start the process of making Sarson ka saag!!!!
Mustard greens /Sarson ka saag- 2 cups washed and chopped nicely.
Spinach /palak ka saag- 1 cup washed and chopped nicely
Bathua /goosefoot greens 1 cup, chopped. (if you don't have this, don't worry we can still make the saag, just like I did. Here in my part of the world, it's difficult to get bathua, which is one of the main ingredients in authentic Punjabi Sarson ka Saag. Don't worry though, the Saag will still taste fabulous!)
Radish- 1 /2 cup radish chopped roughly.
Onion -1 medium, chopped
Green Chillies-1, chopped
Garlic cloves-4-5
Ginger grated -1 tablespoon
Cumin seeds-1 teaspoon.
Dried red chilies -2
Makki ka atta or corn meal-2 tablespoons.
Hing or asafoetida- a pinch
Ghee- 2 tablespoons.
Salt- according to taste.
Method-
In a pressure cooker or instant pot, pour ghee.
Add red chili, hing, and cumin seeds.
Add everything else.
Saute for one minute.
Then add 1 cup of water.
Pressure cook till two whistles or if using an instant pot, pressure cook for 5 minutes.
Release the steam naturally.
Now with a blender make a puree out of it. If you are using a traditional blender let it cool first, otherwise, it can give you burn.
Open the lid. If you find it more liquidy then cook for 5 minutes more or to your desired consistency. I like it a little runny.
Now we will temper it.
In a tadka pan take 1 tablespoon of ghee or butter.
Add 1 dried chili broken into two pieces, hing, and cumin seeds.
Just before pouring it over the saag, add one teaspoon of Kashmiri Mirch. Make sure it doesnt burn, or it will ruin the taste.
Check the seasoning and serve.

Spicy Stir-fried Long Beans.
Sharing is caring!!! Super easy, needs only a handful of ingredients, and takes under 20 minutes. This spicy stir-fried long beans recipe is so delicious that you will make it repeatedly. Spicy with a perfect texture, these long beans are a garlic, chili-flavored fun dish which goes well with rice, roti, or both. Vegan and…
Gochujang Noodles
Sharing is caring!! Spicy, slurpy Korean-inspired noodles.Simple, need just a few ingredients, and requires only 15 minutes of your time.Vegan and just delicious. If you are like me, I am sure you love all kinds of noodles. Trust me. I can have them for all my meals. Recently when I tried this noodle at home,…
Air Fryer Cabbage Wedges
Sharing is caring!!! Air Fryer Cabbage Wedges.Crispy from the outside and melt-in-mouth texture from the inside. Served with creamy black-eyed peas hummus, this is a great vegan side. Perfect for any grilling or weekend barbecue, it's great with any salad. Easy and healthy. This recipe is perfect recipe for cabbage lovers. If you prefer to…
- Spicy Stir-fried Long Beans.
- Gochujang Noodles
- Air Fryer Cabbage Wedges
- Jeera Aloo
- Easy Hot & Sour Dumpling
Making of Makke ki Roti/Corn flatbread-
Makki ka aata or corn meal-2 cups.
whole wheat flour-½ cup.
Turmeric-1 teaspoon
Salt -according to taste.
Red chili powder -½ teaspoon.
Water -1 cup
Mix dry ingredients together, and knead the dough with water. Use some elbow grease and knead the dough for around 5-6 minutes. The dough should be soft and supple after kneading.
Now make equal size balls of this dough.
Roll it in a round shape. You can decide the size.
On a hot griddle, cook it.
Cook on both sides till brown spots appear. It should be on low/medium flame.
Now -the last step- with help of a tong, char it lightly on direct flame. Do it on both sides.
Brush pure ghee or butter and you are ready to serve.
Serve with a side of jaggery and salad greens.


Leave a Reply