Dinner · North Indian
Sarson da saag with makki di roti
Winter Punjab in a bowl - mustard greens slow-cooked with makki, finished with a vegan ghee tadka.
Method
- 1
Pressure cook washed greens with ginger, chillies and 1/2 cup water for 4-5 whistles.
- 2
Blend roughly (leave some texture). Return to pot, whisk in makki flour slurry. Simmer 20 minutes on low, stirring.
- 3
Make dough for makki roti with warm water; pat between two greased sheets of parchment and cook on a tava.
- 4
For tadka: heat vegan ghee, fry onion till golden, add garlic and dry chillies. Pour over saag.
- 5
Serve saag with hot makki di roti and sliced onion.
Related recipes
Cashew cream for gravies
The single most useful vegan swap for makhani, korma and shahi anything. Blitz, add, done.
Tofu paneer (marinated & pan-fried)
Firm tofu behaves exactly like paneer in bhurji, tikka and matar. The secret is pressing and a 10-minute marinade.
Masala tofu bhurji
The vegan version of Sunday morning paneer bhurji - protein-packed, punchy with spice, ready in 15 minutes.