Punjabi Mustard Greens with Cornmeal Flatbread

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A slow-simmered winter classic from the Punjab, this vibrant mustard green curry is paired with rustic cornmeal flatbread. The saag develops deep flavor from a long cook with tomatoes, ginger, and greens, finished with a sizzling tempering of ghee and cumin.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 52 gCarbs
• 9 gFiber
• 6 gSugar
• 12 gProtein
• 620 mgSodium
• 980 mgPotassium
• 285 mgCalcium
• 6.5 mgIron
• 58 mgVitamin C
• 640 mcgVitamin A

Ingredients

For the Greens Curry (Saag)

• 500 g fresh mustard greens (sarson), tough stems removed, chopped
• 250 g fresh spinach (palak), chopped
• 100 g fresh fenugreek leaves (methi), optional, chopped
• 2 medium tomatoes, finely chopped
• 1 medium onion, finely chopped
• 1 inch ginger, grated
• 4 garlic cloves, minced
• 2 green chilies, slit
• 3 tbsp mustard oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• Salt to taste
• 2 cups water

For the Tempering (Tadka)

• 2 tbsp ghee
• 1 small onion, finely chopped
• 1 tsp cumin seeds
• 2 garlic cloves, sliced
• 1 tbsp grated ginger

For the Cornmeal Flatbread (Makki Roti)

• 2 cups yellow cornmeal (makki ka atta)
• 1/2 tsp salt
• 3/4 cup warm water (as needed)
• Ghee for brushing

Directions

1. Pressure-cook or boil the mustard greens, spinach, and fenugreek with 2 cups water and 1/2 tsp salt for 6-8 minutes until completely tender, then drain and coarsely blend or mash with a wooden madhani to keep texture rustic.
2. Heat mustard oil in a heavy-bottomed kadhai until smoking, lower heat, then add cumin seeds and asafoetida. Once fragrant, add chopped onion, garlic, ginger, and green chilies; sauté for 6-7 minutes until golden.
3. Add tomatoes, turmeric, red chili powder, and coriander powder. Cook uncovered for 8-10 minutes, stirring often, until the mixture reduces to a thick, oil-splitting masala.
4. Stir in the mashed greens along with any reserved cooking liquid. Simmer on low for 35-40 minutes, stirring occasionally, until the saag darkens and thickens to a spoon-coating consistency.
5. Meanwhile prepare the roti dough: mix cornmeal with salt, drizzle warm water gradually, and knead into a soft, pliable dough (cover with a damp cloth – it dries quickly). Divide into 8 balls, flatten each between greased parchment into 5-inch rounds.
6. For the tempering, heat ghee in a small pan, add cumin seeds, then sliced garlic, ginger, and chopped onion; cook until onion turns deep golden and pour over the finished saag along with garam masala. Cover for 2 minutes to merge flavors.
7. Cook each roti on a hot tawa for 2 minutes per side until golden spots appear, finishing directly over a low flame for puffed edges. Brush with ghee and stack in a cloth.
8. Serve the saag in a kathal or bowl with the hot cornmeal flatbread, topped with a generous spoonful of white butter (makhan) and sliced raw onion on the side.

Cook’s Notes

• Traditional saag is mashed rather than pureed to keep its rustic character; do not over-blend or it becomes gluey.
• Make-ahead tip: the saag tastes even better the next day as flavors deepen; reheat with a splash of water.
• If cornmeal dough feels crumbly, wet your palms while shaping each roti to prevent cracking during rolling.
• Substitute mustard oil with ghee for a milder flavor, but mustard oil gives the authentic Punjabi pungency.
• Serve with a wedge of jaggery on the side – the sweet contrast is the classic Punjabi pairing.

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