Dinner · 60 min · indian

Sarson ka Saag with Makki Roti

Indian flavors, weeknight effort. Mustard greens meets spinach in a 60-minute dinner worth keeping in rotation. The macros do the talking: 12g protein, 46g carbs, and 12g fat in every 375-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Mustard greens
• 1 lb Spinach
• 1 Onion
• 6 cloves Garlic
• 1 tbsp Fresh ginger
• 2 Green chilies
• 3 tbsp Ghee
• 1.5 cups Makki atta cornmeal

Steps

1. Wash the greens thoroughly — grit hides in mustard leaves — then chop coarse and boil 25 minutes until completely wilted.
2. Drain and mash the greens with a wooden masher or blitz coarse; saag should be rustic, never baby-smooth.
3. Heat half the ghee, brown the onion, garlic, ginger, and chilies 8 minutes until golden and sweet.
4. Fold in the greens with a pinch of salt and simmer 20 minutes, stirring often, until thick enough to hold a spoon upright.
5. Knead the makki atta with warm water into a soft dough — it cracks easily, so handle it gently and quickly.
6. Press each ball between damp palms or plastic into thick discs and griddle 3 minutes per side until speckled brown.
7. Serve the saag with a melting spoon of ghee on top and the hot makki rotis alongside.

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