Sarson Ka Saag and Makki Ki Roti

Name: Sarson Ka Saag and Makki Ki Roti
Ingredients: 4 1/2 lbs mustard greens (about 2 kg); 1 lb spinach (about 450 grams); 1 lb bathua greens (about 450 grams, or substitute with more spinach if unavailable); 1/4 cup whole wheat flour (about 30 grams); 12 green chilies; 2 -inch piece fresh ginger, divided; 12 cloves garlic; 2 onions; 1 green onion; 2 tomatoes; 1/2 teaspoon garam masala; 1 -inch piece jaggery (or 1 tablespoon brown sugar); as needed Butter,; Salt, to taste; Oil, as needed for tempering; For Makki Ki Roti:; 1 lb cornmeal (makki ka atta, about 450 grams); 1/2 teaspoon salt

Kavita Verma @KavitaVerma1971

Women are busy with work all day and often don't pay enough attention to their health. That's why it's important to include green vegetables in their diet to stay healthy. Saag contains many nutrients that are essential for good health. Wishing all women good health, here is my recipe for Sarson Ka Saag and Makki Ki Roti 🥰🥰🥰

Kavita Verma @KavitaVerma1971

Saved

Ingredients

4 1/2 lbsmustard greens (about 2 kg)
1 lbspinach (about 450 grams)
1 lbbathua greens (about 450 grams, or substitute with more spinach if unavailable)
1/4 cupwhole wheat flour (about 30 grams)
12green chilies
2-inch piece fresh ginger, divided
12 clovesgarlic
2onions
1green onion
2tomatoes
1/2 teaspoongaram masala
1-inch piece jaggery (or 1 tablespoon brown sugar)
as neededButter,
Salt, to taste
Oil, as needed for tempering
For Makki Ki Roti:
1 lbcornmeal (makki ka atta, about 450 grams)
1/2 teaspoonsalt

Saved

Steps

1

First, clean the mustard greens, spinach, and bathua. Wash them thoroughly and chop them finely.
2

Place a pressure cooker on the stove, add 2 cups (about 480 ml) of water, and add the chopped greens. Add salt, half the ginger (grated), and green chilies. Cook on low heat for 2 hours. The longer you cook the greens, the tastier the saag will be. Once cooked, blend the greens until smooth.
3

Add the whole wheat flour to the saag and blend again. Close the pressure cooker and cook for 3 whistles.
4

For the tempering, finely chop the onions, garlic, ginger, and green onion. Make a slit in the green chilies. Heat mustard oil in a pan, then add the onions, garlic, green onion, ginger, and green chilies. Sauté until golden. Add tomato puree and cook the masala until oil separates. Then add the blended saag. Add garam masala and jaggery (or brown sugar).
5

Cook for a few more minutes. The saag is now ready. Add butter when serving.
6

To make Makki Ki Roti, knead the cornmeal with hot water to make a soft dough. Take a portion of dough and shape it into a ball, then flatten it into a disc.
7

Heat a griddle (tawa) and cook the roti on both sides until golden brown. Serve hot with the saag.
8