Sarson ka Saag and Makki ki Roti are certainly some of the quintessential Punjab dishes that bring out the quintessential flavours of North Indian cuisine. Essentially, it consists of Carson ka, a radiant green curry made out of mustard greens and makki ki, the flatbread made from cornmeal. When eaten together, it indeed becomes a wholesome meal for the winter season. Sarson ka Saag is the preliminary process of cooking fresh mustard greens with several spices, including ginger, garlic, green chillies, and even garam masala. The leaves are cooked until tender and then pureed to form a thick, rustic paste. Usually dripping with a dollop of ghee, this dish is full of rich, earthy flavour that is filling and yet nutritious. A slight bitterness from the mustard greens is well balanced by the spices. Makki ki Roti blended perfectly with the saag. Made from corn flour, it had a distinctive, gently sweetish flavour and a rather coarse texture that matched quite aptly to the smooth saag. It was traditionally cooked on a tava or griddle until it got a nice golden crust. The bread could be smeared with ghee or butter before service to add further depth of richness. It is not just about taste but brings loads of cultural significance and nutrition. It is often found at the time of harvest; in fact, it becomes synonymous in Punjab during the time of winter festivals. With some pickles on the side and lassi, Sarson ka Saag and Makki ki Roti provide a tasty treat that shows both simplicity and richness. Both to the palate and to tradition-in-practice, it's a feast. It is a celebration of simple cooking and seasonal ingredients.

• 500 gms mustard greens
• 200 gms spinach
• Salt
• White butter
• 2-3 green chillli
• 1 tbsp ginger
• 1 tsp red chilli powder
• 1 large onion
• 1 tsp garam masala
• 4 tbsp ghee
• 1 tsp coriander powder
• Cornmeal

• To prepare this authentic Sarson ka saag and makki ki roti recipe, start with proper cleaning and washing of mustard greens and spinach, and bath to remove all dirt and grit. Use a mix of 500 gms of mustard greens, 200 gms of spinach, and 100 gms of bathua for authentic flavour. This mixture of greens is necessary to produce the lusty, traditional flavour of the Sarson ka saag and makki ki roti recipe. This enhances the flavours and texture, which adds depth to the recipe of Sarson ka saag and makki ki roti.
• Rinse mustard greens, Sarson, spinach, palak bathua, and chenopodium thoroughly for dirt and grit. Throwing three of them together gives an authentic flavour: 500g of mustard greens, 200g of spinach, and 100g of bathua. These three greens give out the combined flavour and texture.
• Put the greens washed into the pressure cooker, add a pinch of salt with 1 cup of water, and cook over low heat for about 1 to 1.5 hours. This slow cooking develops flavours and softens the greens.
• Once the greens are cooked, remove them carefully from the pressure cooker and reserve the liquid in a separate bowl. Coarsely mash the greens with the help of a wooden spoon or even a masher in the cooker itself. They should be well-mashed but retain some texture.
• To thicken the saag, add 2 tablespoons of makki ka atta (cornmeal) to the mashed greens. Let it stiffly mix well, incorporating the flour, which gives it more thickness and a subtle corn flavour to the saag.
• Return the reserved cooking liquid (saag water) and some fresh water to the cooker. Stir it properly and simmer at low heat for about 15 to 20 minutes. Stir now and then so that the mixture does not stick at the bottom.
• Add 2-3 chopped green chillies and a tablespoon of finely chopped ginger when the saag is simmering. This will add a little heat and sharpness. Let it cook until it attains the right thick consistency.
• Heat 2 Tbsp ghee over medium in another pan. Add a finely chopped onion and 1 Tbsp ginger-garlic paste, and saut till the onions turn brown. Add 1 Tsp red chilli powder, 1 Tsp garam masala, and 1 Tsp coriander powder (dhania). Stir well, toast and enhance the aroma.
• Now is the time to add the tadka mixture to the saag as the onions have turned pale brown and the spices have released their aroma.
• Toss the dish with the flavours blended for another 10 minutes so that the flavours are infused.
• Garnish with the fried juliennes of ginger for added richness and crunch.
• For the base, mix 2 cups of makki ka atta, which is nothing but cornmeal, with a pinch of salt in a mixing bowl.
• Gradually add warm water and knead the dough until it forms a smooth ball, though it will be a bit coarse. If too sticky, add a little wheat flour (atta).
• Cut the dough into equal portions, flatten them, and shift to a hot, greased tava. Fry the roti for 2-3 minutes on either side.
• Serve hot with Sarson ka Saag white butter and jaggery (gur).