Punjabi Mustard Greens Curry with Cornmeal Flatbread

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A rustic winter specialty from Punjab in northern India, this slow-cooked mustard greens curry has a deep, earthy flavor and a velvety texture that pairs perfectly with golden cornmeal flatbreads. Traditionally finished with a generous dollop of white butter, it is hearty, wholesome, and deeply comforting.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 18 gFat
• 8 gSaturated Fat
• 55 gCarbs
• 8 gFiber
• 5 gSugar
• 10 gProtein
• 520 mgSodium
• 900 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 35 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the mustard greens curry (saag)

• 500 g fresh mustard greens, washed and roughly chopped
• 250 g fresh spinach, washed and roughly chopped
• 100 g bathua (chenopodium) leaves or extra spinach
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1.5 inch piece fresh ginger, grated
• 5 cloves garlic, crushed
• 2-3 green chilies, slit lengthwise
• 3 tablespoons ghee (or mustard oil)
• 1 teaspoon cumin seeds
• 1.5 teaspoons coriander powder
• 1 teaspoon red chili powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1.5 teaspoons salt, or to taste
• 0.5 cup warm water for cooking

For the cornmeal flatbread (makki ki roti)

• 2 cups yellow cornmeal (makki ka atta)
• 0.5 teaspoon salt
• 0.75 cup warm water, as needed
• 2 tablespoons ghee, for serving
• Optional: 2 tablespoons whole wheat flour for easier handling

To finish and serve

• 4 tablespoons white butter (makkhan) or ghee
• 1 onion, sliced into rings
• 1 lemon, cut into wedges

Directions

1. Combine the chopped mustard greens, spinach, and bathua in a large pot or pressure cooker. Add ginger, garlic, green chilies, salt, and 0.5 cup water. Pressure cook for 4-5 whistles (about 20 minutes) or simmer covered for 45-50 minutes until the greens are completely tender.
2. Drain any excess liquid (reserve it), then mash the greens thoroughly using a traditional wooden churner (madhani), a potato masher, or pulse briefly in a blender to a coarse, thick puree. Set aside.
3. Heat 3 tablespoons ghee in a heavy pan over medium heat. Add cumin seeds and let them sizzle for 20 seconds, then add the chopped onion and sauté until golden brown, about 6-8 minutes.
4. Stir in the tomatoes, coriander powder, red chili powder, and turmeric. Cook for 8-10 minutes, pressing with the back of a spoon, until the tomatoes break down and the ghee begins to separate at the edges.
5. Add the mashed greens to the pan along with a little of the reserved cooking liquid if needed to reach a thick, spoonable consistency. Simmer uncovered for 15-20 minutes, stirring occasionally, until the curry is rich and thick. Stir in the garam masala and finish with a tablespoon of ghee. Keep warm.
6. Meanwhile, prepare the flatbread dough: mix the cornmeal, salt, and wheat flour (if using) in a bowl. Gradually add warm water and knead into a soft, pliable dough. Cover and rest for 10 minutes.
7. Divide the dough into 8 equal balls. Pat each ball between two sheets of parchment or plastic into a round about 5-6 inches in diameter (cornmeal dough is harder to roll, so patting by hand works best).
8. Heat a cast-iron tawa or heavy skillet over medium-high heat. Place a flatbread on the hot surface and cook for about 90 seconds per side, pressing gently with a spatula, until golden-brown spots appear. Optionally hold it briefly over an open flame to puff. Keep warm in a cloth-lined basket.
9. Serve the hot mustard greens curry in bowls, topped with a generous spoonful of white butter or ghee. Accompany with the warm cornmeal flatbreads, sliced onion rings, and a wedge of lemon.

Cook’s Notes

• Mustard greens have a naturally pungent, slightly bitter flavor; blending them with spinach and bathua tames the sharpness and adds sweetness and earthiness.
• Slow cooking is essential for authentic flavor; do not rush the greens, as the deep, mellow taste only develops after long, gentle simmering.
• If the cornmeal dough cracks while shaping, wet your fingertips with warm water and smooth the edges; a little whole wheat flour also helps bind it.
• Traditional accompaniments include a glass of lassi and jaggery, which balance the greens' slight bitterness with creamy sweetness.
• Leftover saag tastes even better the next day once the spices have melded; store refrigerated for up to 3 days or freeze for up to a month.

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