Slow-cooked mustard greens with butter, eaten with maize-flour roti in Punjab's winter.
History
Punjab's winter dish dates to the farming calendar when mustard greens grow in the fields. The Punjabi poet Waris Shah mentions saag. Maize flour roti came with maize in the 1600s.
Why it exists
Mustard grows in winter and the warm, nutritious meal suits the cold.
Ingredients
- Mustard greens
- Spinach
- Bathua
- Maize flour
- Ginger
- Garlic
- Green chilli
- Butter or ghee
- White butter
How it's made
- Boil mustard, spinach and bathua with ginger and chilli
- Mash with a wooden churner
- Temper with garlic and onion in ghee
- Knead maize flour with warm water
- Pat flat rounds and cook on a griddle
- Serve with butter and jaggery
how to eat it
Serve & eat
With white butter and jaggery.
Ratings & notes
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