Recipe for Sindhi Sai Bhaji | Sindhi Saag & Makki Di Roti

Name: Recipe for Sindhi Sai Bhaji | Sindhi Saag & Makki Di Roti
Prep time: 1 h 10 min
Cook time: 1 h 50 min
Total time: 1 h 60 min
Yield: 3
Cuisine: Sindh

Published: 03/08/2025

Sindhi Saag (Spinach) is a flavorful and healthy dish made from mustard greens. It’s a staple in Sindhi cuisine and is often served with makki di roti (corn flatbread). This dish is rich in nutrients and incredibly comforting, especially in colder weather.

Ingredients

To make Sindhi sai bhaji, you’ll need the following ingredients:

Mustard Greens (Sarson) – 4 cups (washed and chopped)
Spinach – 2 cups (washed and chopped)
Fenugreek Leaves (Methi) – 1 cup (optional but adds a nice flavor)
Onion – 1 large, finely chopped
Tomatoes – 2 medium, chopped
Ginger – 1-inch piece, finely chopped or grated
Garlic – 4 cloves, finely chopped or minced
Green Chilies – 2, chopped (adjust based on your spice preference)
Red Chili Powder – 1 teaspoon
Turmeric Powder – ½ teaspoon
Cumin Seeds – 1 teaspoon
Salt – to taste
Ghee or Oil – 2 tablespoons
Water – as needed
Makki Di Roti (for serving, optional)

Cooking Guidelines

Prepare the Greens:
- Wash and chop the mustard greens, spinach, and fenugreek leaves thoroughly. It’s essential to remove any dirt or grit from the leaves.
- For best results, chop the greens into small pieces.
Cook the Greens:
- Add the chopped mustard greens, spinach, and fenugreek leaves in a large pot. Add about 1-2 cups of water to the pot.
- Cover and cook on medium heat for 30-40 minutes, stirring occasionally. The greens should soften and break down into a mushy consistency.
Make the Tempering (Tadka):
- While the greens are cooking, heat ghee or oil in a separate pan over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger and garlic and sauté for another minute until fragrant.
- Add chopped tomatoes, green chilies, red chilli powder, and turmeric powder. Cook the mixture until the tomatoes soften, and the oil separates from the masala.
Combine the Tadka with Greens:
- Once the greens are cooked, add the prepared tempering mixture to the greens.
- Mix everything well and let it cook for an additional 5-10 minutes on low heat. Add salt to taste.
Adjust Consistency:
- If the saag is too thick, add water to achieve your desired consistency.
- Stir occasionally, ensuring the saag doesn’t stick to the bottom of the pot.
Serve:
- Once the saag is ready, it should have a thick, creamy texture. It pairs perfectly with makki di roti or any other type of bread.

Complete Cooking Time

Prep Time: 10 minutes
Cook Time: 40-50 minutes
Total Time: 50-60 minutes

Table of Content

Ingredients
Cooking Guidelines
Complete Cooking Time
Tips for Making Perfect Sarson Da Saag Makki Di Roti Recipe:

Tips for Making Perfect Sarson Da Saag Makki Di Roti Recipe:

Make sure the greens are well-cooked, as this helps blend the flavors.
You can skip the fenugreek leaves if you don’t have them, but they add an authentic touch to the dish.
You can use more ghee for a richer taste, especially when tempering the spices.

Enjoy your delicious homemade Sindhi sai bhaji! Whether you eat it with makki di roti or rice, it brings warmth and comfort to any meal.