Published on: Jan 13, 2026
There is perhaps no dish that represents the soul of North India better than Sarson da Saag paired with golden Makke di Roti. As the winter chill sets in, the aroma of slow-cooked mustard greens tempered with ghee and spices wafts through every Punjabi household. At Jivana, we believe that the true essence of this harvest classic lies in the purity of the ingredients and the patience of the cook.
This iconic duo originated in the fertile plains of the Punjab region. Historically, it was a rustic meal prepared by farmers using freshly harvested mustard leaves and maize from their own fields. To maintain that traditional deep yellow hue and earthy flavor in your kitchen today, many home chefs look for pure Haldi online to ensure their spices are as authentic as the ones used in rural hearths centuries ago.
1) A Harvest Celebration: Sarson da Saag is the definitive dish for the festival of Lohri and Makar Sankranti, celebrating the abundance of the winter crop.
2) Nutritional Powerhouse: Packed with iron and vitamins from the greens and complex carbs from the cornmeal, it was designed to keep hard-working farmers energized and warm during the freezing winters.
3) Tradition in Every Bite: The ritual of slow-cooking the saag in a 'handi' (clay pot) and mashing it with a wooden 'mathani' is a cherished family tradition passed down through generations.
1) Pressure Cook the Greens: Combine the chopped mustard greens, spinach, and bathua in a cooker with ginger, garlic, green chillies, and a pinch of salt. Cook until soft.
2) The Mash:Once cooled, blend or mash the greens into a coarse paste. Whisk in two tablespoons of maize flour to give the saag its signature thick, velvety texture.
3) The Tadka: Heat ghee in a pan and add chopped onions and garlic. When you buy chilli powder online from a trusted source, you can be sure that even a small amount will provide that perfect, vibrant kick and smoky depth to your tempering.
4) Simmer: Add the mashed greens to the tadka and let it simmer on low heat for 15-20 minutes, allowing the flavours to meld beautifully.
5) Making the Roti: Knead the maize flour with warm water into a soft dough. Pat them into flat discs and roast on a hot tawa with ghee until golden brown and crispy on the edges.
| Sarson (Mustard Greens) - 500 grams (chopped) |
| Palak (Spinach) & Bathua - 250 grams each |
| Makke ka Atta (Maize Flour) - 2 cups (for roti) + 2 tbsp (for saag) |
| Ginger & Garlic - 2 tablespoons (finely chopped) |
| Green Chillies - 3-4 (slit) |
| Jivana Red Chilli Powder - 1 teaspoon |
| Jivana Coriander Powder - 1 teaspoon |
| Jivana Turmeric - 1/2 tablespoons |
| White Butter or Ghee - For serving |
While the traditional recipe is timeless, many modern health-conscious cooks now skip the heavy cream and opt for a dollop of fresh white butter to keep the flavours authentic yet lighter. Additionally, for those with busy schedules, it has become easier to buy dhania powder online and other essential spices, ensuring that even a quick weekday version of this meal doesn't lose its aromatic, traditional profile.
Sarson da Saag & Makke di Roti is more than just a recipe; it’s a celebration of heritage, family, and the changing seasons. At Jivana, we are committed to providing you with the purest, chemical-free ingredients to make your holiday celebrations truly special. We hope you enjoy bringing this beautiful piece of Indian culture to your table using the natural goodness found at Jivana.
If you loved this Sarson da Saag & Makke di Roti recipe, try making it at home and don’t forget to tag us on social media. We’d love to see your hearty, winter-perfect Punjabi creations!
For easy appetiser recipes and authentic Indian flavours, explore more on Jivana Store. Happy cooking!
