Sarson Ka Saag & Makki Ki Roti Recipe with Desi Ghee and Butter

Sarson ka saag is a slow-cooked Punjabi dish made from mustard greens, spinach and bathua, thickened with maize flour and finished with a desi ghee tarka. It is served hot with makki ki roti and a cube of butter on top. Below is the complete home recipe for 4–5 people, with simple tips to get that real village-kitchen taste.

When winter arrives in Punjab, fresh sarson fills every sabzi mandi. It is the best time of year to make this classic dish. What makes saag truly special is the fat you cook it in: pure Moloko Desi Ghee for the tarka and creamy Moloko Butter melting on top.

Ingredients for Sarson Ka Saag (Serves 4–5)

For the saag

• Sarson (mustard greens) – 1 kg
• Palak (spinach) – 250 g
• Bathua – 250 g (optional)
• Green chillies – 4 to 5
• Ginger – 2-inch piece
• Garlic – 8 to 10 cloves
• Makki ka atta (maize flour) – 2 to 3 tbsp
• Salt – to taste
• Water – 1 to 1½ cups

For the desi ghee tarka

• Moloko Desi Ghee – 3 tbsp
• 1 medium onion, finely chopped
• 1 tbsp chopped garlic
• 1 tsp chopped ginger
• 1 to 2 dried red chillies (optional)

To serve

• Moloko Salted Butter – 1 cube per plate
• Makki ki roti, sliced onions, green chillies and lassi

How to Make Sarson Ka Saag – Step by Step

1. Clean and chop the greens. Remove the thick stems from the sarson. Wash the sarson, palak and bathua 2 to 3 times in plenty of water to remove all mud, then chop roughly.
2. Boil the greens. Put the greens in a large pot with ginger, garlic, green chillies, salt and about 1 cup of water. Cover and cook on low-medium heat for 45 to 60 minutes, until very soft.
3. Mash the saag. Use a wooden ghotni or a hand blender. Keep some texture. Saag should not be a smooth paste.
4. Add makki ka atta. Sprinkle 2 to 3 tbsp of maize flour slowly while stirring, so no lumps form. Cook on low heat for 15 to 20 minutes more, stirring often.
5. Make the desi ghee tarka. Heat 3 tbsp of Moloko Desi Ghee in a pan. Fry the onion until golden. Add garlic, ginger and red chillies and cook for one more minute. Pour the hot tarka over the saag and mix well.
6. Serve with butter. Serve the saag hot with a cube of Moloko Salted Butter on top and let it melt just before eating.

How to Make Makki Ki Roti

Ingredients

• Makki ka atta – 2 cups
• Salt – a pinch
• Warm water – as needed
• Moloko Desi Ghee – for cooking

Method

1. Mix the maize flour and salt. Add warm water little by little and knead into a soft dough.
2. Take a ball of dough, knead it once more, and press it gently between your palms into a thick roti.
3. Cook on a hot tawa for 1 to 2 minutes on each side.
4. Spread a little desi ghee on both sides and cook until golden spots appear.

Tip: Maize flour has no gluten, so the dough breaks easily. Keep your hands slightly wet and knead each portion just before shaping to stop the edges from cracking.

Desi Ghee or Butter – Which One Should You Use in Saag?

Use both, at different steps:

• Desi ghee for the tarka and roti. Desi ghee is clarified butter. Its milk solids and water are removed, so it handles high heat without burning and gives a rich, nutty aroma.
• Butter for serving. Butter still contains milk solids, which can burn at high heat. Added at the end, it melts into hot saag and gives a fresh, creamy taste.

Want the full comparison? Read our guide on desi ghee vs butter for Pakistani cooking.

Tips for the Perfect Sarson Ka Saag

• Use fresh, young sarson. Older leaves taste more bitter.
• Add palak to balance the sharp taste of mustard greens.
• Cook it slowly. Slow cooking makes the taste deeper.
• Saag tastes better the next day. Reheat it and add a fresh desi ghee tarka.
• Use pure desi ghee. Vegetable or mixed ghee will not give the same aroma. Learn how to identify pure desi ghee with 5 easy tests.

Looking for more winter ideas? See why desi ghee is a winter kitchen favourite.

Order Moloko Desi Ghee and Butter Online

Moloko is a brand of GMP Foods, a PSQCA-approved dairy company with over 25 years in Pakistan. Get everything you need for this recipe at GMP eMart:

• Moloko Desi Ghee 1kg
• Moloko Desi Ghee ½kg
• Moloko Butter

We deliver to Lahore, Karachi, Islamabad, Rawalpindi, Gujranwala and Quetta.

Frequently Asked Questions

How long does sarson ka saag take to cook?

About 1 to 1½ hours in total: 45 to 60 minutes to boil the greens and 15 to 20 minutes after adding makki ka atta.

Why is makki ka atta added to saag?

Maize flour thickens the saag, absorbs extra water and gives it its traditional texture and taste.

Should I use desi ghee or butter in saag?

Use desi ghee for the tarka because it handles high heat well. Add butter on top when serving for a creamy finish.

Why is my saag bitter?

Saag can taste bitter if the mustard leaves are old or there is too much sarson. Add more palak and cook it longer to reduce the bitterness.

Can I freeze sarson ka saag?

Yes. Cool it fully and freeze it in airtight boxes. Add a fresh desi ghee tarka when you reheat it.

Why does my makki ki roti break?

Maize flour has no gluten. Use warm water, knead each portion again just before shaping and keep your hands slightly wet.