Sarson ka saag and makki di roti are signature dishes from the region of Punjab! Mustard greens are slow-cooked in an earthen pot for hours together with lots of ghee! Once ready, they are served with a simple corn flour flatbread cooked over an open flame. The last time I had this delicious meal was when my dad was here 5 years back. I had a lot of greens with me and decided to make a healthy version of the saag in my instant pot. Find both the healthy and the traditional recipes below. 🙂

What you will need:

How to make it:

To Make the Traditional Saag:

• Separate the tender mustard leaves from the hard stem. Wash the spinach and mustard greens thoroughly a couple of times to remove any sand and dirt.
• Cut the greens roughly into large pieces. Transfer the greens with 1 cup of water into a cooker. Cook till one whistle and then set aside to cool.
• In the meantime for the masala, roughly cut tomatoes, ginger, and green chilies. Transfer to a mixer and blend into a fine paste. Set aside.
• Add 1 tablespoon of ghee to a pan. Add the cornflour and saute till it begins to turn light brown. Set aside. Tip: Keep in mind that I am not using corn starch. This is the actual flour obtained from grinding corn. Do not confuse with the thickening agent.
• Heat the remaining ghee in a pot. To the hot ghee, add asafetida and cumin seeds.
• Next, add in the garlic and saute for a few minutes. Add in the finely chopped onion and salt. Saute till the onions begin to turn brown.
• Once the onions turn golden brown, add in the masala paste you made earlier along with turmeric and chili powder. Mix and let the masala cook.
• The masala should cook until the oil begins to separate on top. At this point add a teaspoon of sugar or jaggery.
• While the masala is cooking, transfer the cooled greens into a mixer and pulse a few times. You don’t want a smooth paste, just a rough blend.
• Add this paste to the cooked masala along with the roasted corn flour. Add another cup of water. 
• Mix everything well. Let it cook and reduce on a slow flame. Stir occasionally.
• This dish is usually served with additional ghee or makkhan (fresh butter) on top. (Uff the calories!! You can definitely add them if you please. I will not judge you :))

To Make the Healthy Version of the Saag: 

• Separate the tender mustard and kale leaves from the hard stem. Wash the kale, spinach, and mustard greens thoroughly a couple of times to remove any sand and dirt.
• Finely chop the greens. Transfer the greens along with finely chopped tomatoes, green chilies, and 1/2 cup of water into a cooker or instant pot. If using a cooker, pressure cook for 2 whistles. If using an instant pot, cook on high pressure for 5 minutes. 
• In a tadka pan, add the ghee. Once hot, add the cumin seeds. 
• Next, add the turmeric and red chili powder along with the cornflour. 
• Roast everything well and then add this mixture to the pressure cooker along with the salt. 
• Add 1/2 cup water and pressure cook for another whistle or for another 2 minutes in the instant pot. 
• Enjoy guilt-free!

For the Traditional Makki di Roti:

• Take cornflour in a mixing bowl. Tip: Remember that I am not using corn starch. Corn flour is made from ground corn.
• Add salt, yogurt, and ghee.
• Mix everything well with warm water. 
• Let the flour rest for 15 minutes. 
• Roll it out. Tip: cornflour is gluten-free and may be difficult to roll. If that is the case, you can make smaller rotis or replace 1/4 amount of the cornflour with regular wheat flour. 
• Roast it on a tawa and when it is 3/4 way done, on an open flame.

To Make Healthy Makki di Roti:

• In a bowl add cold water with salt.
• Add the pan cornflour mix. (This is a Colombian flour used to make arepas. You can find it at any South American grocery store.)
• Again, this flour does not have gluten, hence, make small balls of the flour and then roll it.
• Roast on a tawa and cook on both sides until done.