Everyday KitchenSearch all recipes

Pakistani/Afghan · Dinner

Saag with Makki Roti

VegEasy

Diet: Veg

Saag with Makki Roti is a Pakistani/Afghan dish. Maize dough has no gluten and needs gentle handling.

Prep
35 min
Cook
60 min
Total
95 min
Servings
6
Difficulty
Easy
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Saag with Makki Roti. The photograph shows the shared Punjabi dish served in India; this recipe is grouped with Pakistani and Afghan recipes.
The photograph shows the shared Punjabi dish served in India; this recipe is grouped with Pakistani and Afghan recipes. Representative photograph of Saag with Makki Roti. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Saag

Finish

Roti

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; blender; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Saag · About 45 min

  1. Simmer 700 g mustard greens, chopped, 300 g spinach, chopped, 500 ml water, 20 g ginger, 20 g garlic, 20 g green chili, ¾ tsp salt covered 40–45 minutes until very tender; mash or blend coarsely.

    Check: Look for this result: very tender; mash or blend coarsely.

Finish · About 10 min

  1. Fry onion in butter from 50 g butter, 150 g onion, chopped, 30 g maize flour 8 minutes, add to greens with maize flour and simmer 10 minutes.

Roti · About 4 min

  1. Mix flour, water and salt from 350 g fine maize flour, 300 ml warm water, ½ tsp salt, 30 g butter; pat eight thin rounds between baking paper. Cook on a hot griddle 3–4 minutes per side; brush with butter.

Tips

  • Maize dough has no gluten and needs gentle handling.
  • Judge Saag with Makki Roti by the texture and doneness signs in its steps. Your pan and heat affect how long Saag with Makki Roti takes to cook.

Substitutions

  • Use kale for part of the mustard greens for a milder saag.

Storage

  • Get perishable Saag with Makki Roti into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Saag with Makki Roti within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Saag with Makki Roti to 74°C / 165°F, stirring or turning it for even heating. When Saag with Makki Roti is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Saag with Makki Roti includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Saag with Makki Roti becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Saag with Makki Roti one day ahead. For Saag with Makki Roti, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Saag with Makki Roti on the day of serving.

FAQ

What matters most when making Saag with Makki Roti?

Maize dough has no gluten and needs gentle handling.

What can I substitute in Saag with Makki Roti?

Use kale for part of the mustard greens for a milder saag.

Can I prepare Saag with Makki Roti ahead?

Prepare the measured ingredients for Saag with Makki Roti one day ahead. For Saag with Makki Roti, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Saag with Makki Roti on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes