Sarson ka saag with makke ki roti

Name: Sarson ka saag with makke ki roti
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 5 bunches Fresh mustard leaves (sarson); 1 bunch Fresh spinach leaves (palak); 1 bunch Bhatua; 8 garlic finely chopped; 1 large onion finely chopped; 4 green chilies finely chopped; to taste Salt; 2 tablespoons Cornflour; 1/2 cup ghee; Ingredients for makke ki roti recipe:-; 1 &1/2 cups Cornmeal; 1/4 cup Whole wheat flour (atta); to taste Salt; as required Unsalted butter

Saba Firoz Shaikh @sabaskitchen

Malad (West), Mumbai

#greenleafy
#cookingwithgreenleafy
A winter speciality from the North Indian State of Punjab, this sabzi is made with a mix of wilted mustard and other greens. Traditionally served with makki di roti.
Sarson ka saag and makki di roti is the pride of Punjab. The delicious vegetarian recipe is made with mix of healthy winter greens that are cooked till wilted, then pureed to a coarse mix and eaten with a rustic makki di roti or corn meal flatbread. The saag and roti combo is only complete with a generous amount of desi ghee. This sarson ka saag recipe is the one I have grown up eating so I urge you to try it as soon as you get a chance to and let me know how it turns out.

Saba Firoz Shaikh @sabaskitchen

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Ingredients

45minutes

3 servings

5 bunchesFresh mustard leaves (sarson)
1 bunchFresh spinach leaves (palak)
1 bunchBhatua
8garlic finely chopped
1large onion finely chopped
4green chilies finely chopped
to tasteSalt
2 tablespoonsCornflour
1/2 cupghee
Ingredients for makke ki roti recipe:-
1 &1/2 cupsCornmeal
1/4 cupWhole wheat flour (atta)
to tasteSalt
as requiredUnsalted butter

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Steps

45minutes

1

Take Roughly chop mustard leaves, spinach leaves, bhatua and green chillies in wok and cook it on low flame for 20 to 25minutes.
2

Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste.
3

In other wok heat ghee add garlic, ginger and onion cook till it turn in pink.
4

Add mixture in it and mix well. Add salt and mix well and cook it on low flame for 15minutes in between saute.
5

How to make makke ki roti:-
6

This Punjabi flatbread is made with a mix of cornmeal and whole wheat flour. While it is famous as one part of the makki di roti and sarson ka saag combination it works brilliantly paired with any other sabzi as well. Makki di rotis can be a bit heavy on the stomach so a small sprinkling of carom seeds added to the dough is a good idea to make the rotis easier to digest.
7

Add salt and whole-wheat flour to the cornmeal and mix well. Add warm water and knead to make a medium soft dough. Divide into eight equal portions and shape into balls.
8

Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball between the folds of a greased plastic sheet.
9

Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done. Turn over and spread some white butter over the surface.
10

Turn over and spread some more butter on the other side. Cook till both sides are golden brown. Serve hot with a dollop of white butter.