There is a chill in the air, indicating the annual spell of the last season is upon us. And with winter comes our craving for greens. The onset of winter invites you to tantalise your palate with the classic sarson ka saag and makkai ki roti. In whichever part of the land you are, a gastronomic treat of these with dollops of homemade butter, and Patiala lassi or chaach is always comforting. Truly, sarson ka saag and makkai ki roti are winter treasures that offer warmth, flavour, and unparalleled nourishment.
Punjab’s connect
As we reach out for the nourishing duo of energising sarson ka saag and hearty makkai di roti, can you imagine anything else to be more quintessentially Punjab than this iconic duo. Their names per se evoke visuals of the rustic land of plenty with relentless fields of swaying yellow flowers, towering corn fields and the loving generosity of the people. The fertile plains of Punjab, nursed by alluvial soil deposits by Indus river, produces several high quality grains like wheat and maize.
The robust culinary gems are compelling, vigorous and more than a mere meal – it sums up the spirit of bucolic life, celebrates bountiful harvest and the resourcefulness of conventional cooking methods of North India.
Health & tasty
This traditional winter delight is not just delicious but also packed with health benefits. Let’s uncover why it deserves a spot on your plate. Sarson ka saag is a cherished winter delicacy, much like how Gujaratis celebrate the season with Undhiyu. “Made with nutrient-rich greens like mustard leaves, spinach, and bathua, along with ingredients such as ghee, soya, and maize flour, it is a powerhouse of antioxidants, vitamins, and minerals,” says Chef Virendra Rawat from Good Food Concept which believes in delivering healthy food options.
Makkai ki roti, made from maize flour, is a perfect and nourishing partner to saag. Besides being a rich source of magnesium, fibre, and vitamins, maize is gluten-free. Lower in calories than roti prepared with wheat flour, the brittle, crumbly and dense texture creates a unique flavour profile when combined with sarson ka saag.
Known to boost immunity, aid digestion, and promote detoxification, sarson ka saag supports skin, eye, liver, and lung health. It helps reduce cholesterol, supports weight loss, acts as an anti-inflammatory, and even lowers the risk of cancer. Asthmatic patients also find relief from its healing properties. Abarna Mathivanan, Founder – Dietrifit, expounds reasons to savour sarson ka saag and why it deserves a spot on your plate:
Boosts Iron Levels
Sarson ka saag is an excellent source of iron, which plays a crucial role in maintaining healthy haemoglobin levels. Adequate iron intake can help combat fatigue and reduce the risk of anaemia, making this green leafy vegetable especially beneficial for women.
Enhances Metabolism
It’s common to feel sluggish during the cold season. Sarson ka saag can give your metabolism a much-needed push. Rich in essential minerals, mustard greens support the body’s metabolic functions, helping you stay active and energized through the winter.
Natural Energy Booster
Winter often drains us of energy, but sarson ka saag can work as a natural pick-me-up. Pair it with ghee, butter, or jaggery for an energy-packed meal that warms you from the inside out and keeps you going all day.
Aids Digestive Health
Loaded with dietary fibre, it promotes better gut health, ensures smoother digestion and can effectively relieve constipation, a common winter woe, by supporting healthy bowel movements.
Reduces Bloating
Struggling with bloating or water retention? Mustard greens are rich in potassium, which helps regulate fluid balance in the body. Including sarson ka saag in your meals can help reduce bloating and make you feel lighter.
New age twist
In keeping with the trend of progressive Indian cuisine, chefs like Virendra Rawat have come up with unique and nutritious dishes like Saag Fondue – sarson ka saag cooked with grated cheese (like Gruyere and Cheddar) which is served with makai roti rolls topped with makhan. Chef Rawat also makes a fusion version of Paneer kofta saagwala with makai roti, and Saag with makai roti tortillas.
This winter, make sarson ka saag and makkai roti a regular feature on your dining table and enjoy its wholesome benefits while savouring its earthy flavour!
Sarson Ka Saag Recipe courtesy Punjab Grill
Ingredients (serves two)
For saag:
3 bunch Mustard leaves
1 bunch Spinach
1 bunch Bathua (pigweed)
½ bunch Methi leaves (optional)
1½ tbsp Makki ka Atta
1 inch piece Ginger
You can also add one medium sized turnip, it gives the saag a sweet note.
For tempering:
2 tbsp Desi ghee
A pinch Asafoetida
1 medium sized Onion
8-10 cloves Garlic
2 Green chillies
2 Tomatoes finely chopped
Salt to taste
1 tsp Cumin
1 tsp Coriander powder
½ tsp Degi chilli powder
For garnishing: Ginger, julienne
Prepare the Saag
Clean and wash the mustard leaves, spinach and bathua separately in running water. Roughly shred leaves and finely slice stems. Discard the hard stems. Remove and discard the stems and wash green chillies and chop them finely. Scrape, wash and roughly cut half of the ginger, cut the rest into very fine juliennes. Peel, wash and chop onions and garlic finely. Put the mustard leaves, spinach, bathua and green chillies in a heavy bottomed pan, add chopped ginger, salt and water. Bring to a boil and simmer until tender (do not cover). Remove, drain and reserve the excess liquid if any. Put the drained leaves in a blender and make a coarse puree. Transfer the puree to the heavy bottomed pan add makki-ka -atta, red chilli powder, remaining chopped green chillies and grated jaggery. Mix well. Return to heat and add the reserved liquid. Simmer, stirring occasionally, for 30 minutes. Adjust the seasoning.
Prepare tempering:
Heat ghee, add asafoetida along with chopped onion and fry till translucent. Sauté garlic till light golden brown, add green chillies, coriander and desi chilli powder. Sauté over medium heat add tomato sauté till ghee oozes out. Bring the simmering sarson ka saag to a boil and pour on the tempering, Stir to serve. Remove to a bowl, garnish with juliennes of ginger and sprinkle garam masala powder. Serve Sarson Ka Saag hot with Makke Ki Roti along with bits of jaggery and white butter.
