North Indian · Lunch, Dinner

Sarson da saag with makki roti

Slow-cooked mustard and spinach greens finished with butter, served with corn flatbread, a Punjabi winter classic.

Calories

530 kcal

Protein

18 g

Carbs

88 g

Fat

12 g

Prep

15 min

Cook

35 min

Per serving, for one person.

• Vegetarian
• Eggetarian
• Pescatarian

Contains: dairy, gluten.

Ingredients

• 150 g Kale
• 150 g Spinach
• 2 cloves Garlic
• 5 g Ginger
• ½ chilli Green chillies
• 70 g Cornmeal
• 15 g Wholewheat flour (atta)
• ¾ tbsp Butter
• ½ tsp Salt

Method

1. Cook the kale and spinach with garlic, ginger, chilli and a splash of water, covered, for 20 minutes until very soft.
2. Blend roughly (keeping some texture) and return to the pan, season with salt and simmer 5 minutes to thicken.
3. Knead the cornmeal with the atta and warm water into a soft dough, then pat or roll into a roti between sheets of plastic.
4. Cook the roti on a hot tawa until browned in spots on both sides.
5. Swirl butter into the saag and serve with the warm makki roti.

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