Sarson ka Saag & Makke di Roti

with Makke di Roti and Gud

This specialty is from the fields of Punjab made from fresh mustard greens and tempered with subtle flavors of other seasonal greens. It is a must to taste in the winter season. Traditionally eaten with Makke di Roti (Maize Flour Flatbread), dairy white fresh butter and jaggery.

Indian Main Course
Rs. 430
2 People


  1. Jeera and Ajwain
  2. Chopped Garlic
  3. Onion Tomato Masala
  4. Sarson ka Saag Mix
  5. Lazeez Spice Powder
  6. Makke di Roti
  7. Jaggery


  1. Heat ghee (1) in a pan. Add jeera and ajwain (2), let it crackle. Add chopped garlic (3) cook for thirty seconds.
  2. Add onion tomato masala (4) cook for a minute.
  3. Add the ginger juliennes and slit green chilly (5) Cook for another minute.
  4. Add chopped tomatoes (6) and continue cooking for a minute.
  5. Add sarson ka saag mix(7) stir well and cook for three to four minutes. Put Lazeez spice powder (8) and cook for two minutes. Add salt (9) to taste. Finish it with a spoon of white butter (10)
  6. Heat a tawa / griddle, add a little white butter (10) and place a makke di roti (11) on it. Cook for thirty to forty seconds on each side. Repeat process for all the rotis.
  7. Serve hot along with white butter (10) and jaggery (12).