Sarson Aur Mooli Ka Saag with Makki Ki Roti

It’s winter in Germany, and supermarkets are full of winter vegetables. In German supermarkets, you can get lovely pumpkins, radishes, etc; in Turkish shops, you will get turnips, radishes, mustard and broccoli leaves; and in Indian shops, you will find mustard leaves, red carrots and turnips.

On my recent visit to an Indian shop near my place, I found absolutely fresh mustard leaves. I picked two big bunches and then headed to a local supermarket to pick a white radish and a pack of baby spinach. I also bought some maize flour (called Maismehl in German) and came home to make this delicious winter recipe- Sarson aur Mooli Ka Saag.

Saag is a mash of vegetables. It is most commonly made with mustard leaves, and the dish is called Sarson ka Saag ( Sarson in mustard). However, the less commonly known Shalgam Ka Bharta (a mash made with Turnips) and Gobi Ka Saag (made with broccoli leaves) are also delicious. Saag is usually paired with roti. While whole wheat roti works, Makki Ki Roti ( Roti made with Maize Flour) is a perfect combination and takes the dish to a different level.

In this recipe, I have combined mustard leaves, spinach and radish to make a mash. There is very little use of spices ( I have just used green and red chillies), and the taste primarily comes from ginger, garlic, salt and ghee. The dish tastes mild but is very tasty.

So, let’s start with the recipe:

Equipment Needed:

• Wide-bottomed pan: https://amzn.to/3QNqJAk
• Spatula: https://amzn.to/40nJnCd
• Cutting Board: https://amzn.to/3n9IXjM
• Knife Set: https://amzn.to/3FDcojG
• Small Pan for tempering: https://amzn.to/3QnUMNP
• Saucepan: https://amzn.to/3QpqaLJ
• Mixing bowl: https://amzn.to/42dy3YD
• Pan: https://amzn.to/3MsPnDV
• Rolling pin and board: https://amzn.to/3Qkh8zH
• Grater: https://amzn.to/3FMO1A5
• Grill: https://amzn.to/3soMayv

Ingredients needed to make Sarson Aur Mooli Ka Saag with Makki Ki Roti:

Sarson Aur Mooli Ka Saag

Ingredients for Preparing Saag

• 600 gm Mustard Leaves
• 100 gm Spinach Leaves
• 1 Medium-Sized Radish
• 3-4 Green Chillies
• 2 Big Cloves Garlic
• 2 inch piece Ginger
• 4 tbsp Maize Flour ( Makki Ka Atta)
• Salt; to taste
• 1 Cup Water; to adjust the consistency

Ingredients for first tempering

• 1 tbsp Ghee
• 1 tbsp Oil
• 1 Big Onion; finely chopped
• 1 tsp Cumin Seeds
• 2 Green Chillies; chopped

Ingredients for second tempering

• 2 tbsp Ghee
• 2-3 Dry Red Chillies
• 1 tbsp Finely Chopped Ginger
• 1 tbsp Finely Chopped Garlic
• ⅓ tsp Asafoetida

Makki Ki Roti:

• 4 Cups Maize Flour (Makki Ka Atta)
• 3 Cups Water; and additional amount if needed
• 1 tsp Salt
• 1 tbsp Oil

Method to make Sarson Aur Mooli Ka Saag with Makki Ki Roti:

Method to make Sarson aur Mooli Ka Saag:

• Wash the mustard leaves. Separate the leaves from the stems.
  
  
  
• Discard the stems and finely chop the leaves.
  
  
  
• Wash the spinach leaves.
  
  
  
• Finely chop them.
  
  
  
• Wash and peel the radish. Grate it.
  
  
  
• In a wide-bottomed pan, put the chopped mustard leaves, spinach and grated radish.
  
  
  
• Make a coarse paste of ginger, garlic and green chillies.
  
  
  
• Add it to the greens. Cook on high heat for about 15 minutes. Mix from time to time.
  
  
  
• Now, add maize flour and salt and mix it.
  
  
  
• Using a masher, mash the leaves and flour well. Add water and mash well. Reduce the heat to medium. Cover with a lid and cook for another 10-12 minutes. Mix from time to time so that it doesn’t stick to the base.
  
  
  
• Prepare the first tempering by heating oil and ghee in a pan. Add cumin seeds and green chillies. Fry them on medium heat for about 30 seconds.
  
  
  
• Then, add finely chopped onion. Fry on medium heat till the onion turns slightly brown.
  
  
  
• Add this to the mashed greens. Mix well. Taste and adjust the salt.
  
  
  
• Prepare the second tempering by heating ghee in a pan. Add asafoetida, ginger, and garlic. Fry till they turn slightly brown. Add dry red chillies. Fry on medium heat.
  
  
  
• Put this tempering on the saag and serve it hot with whole wheat roti/Makki Ki roti.
  
  
  

Sarson Aur Mooli Ka Saag is ready!

Method to make Makki Ki Roti:

• Heat water in a pot. Let it come to a boil.
  
  
  
• Add the maize Flour. Mix. Turn off the heat. Cover with the lid and let it rest for 5-7 minutes.
  
  
  
• Open the lid and give it a good mix.
  
  
  
• Knead it with your hands. Add extra water, if needed and knead a smooth dough.
  
  
  
• Add oil. Wet your hands and knead once again.
  
  
  
• Cover and rest the dough for 10 minutes. Check if it is coming together.
  
  
  
• Heat a tawa/Pan. Also, heat a grill rack.
• Take a small portion of the dough.
  
  
  
• Roll it. Use dry flour so that it doesn’t stick. Flatten it. It should neither be too thick nor too big.
  
  
  
• Transfer to the hot pan. Cook on one side for about 15 seconds.
  
  
  
• Turn and cook the other side for 15 seconds.
  
  
  
• Then transfer to the grill rack and let the roti puff up.
  
  
  
• Take it out and serve it hot.
  
  

Here is the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Check out other recipes from my kitchen here.

• Instagram
• Facebook
• Goodreads
• Google
• YouTube