Sarson Ka Saag with Makki Ki Roti

Name: Sarson Ka Saag with Makki Ki Roti
Ingredients: 4 cups chopped mustard greens (about 300 grams); 2 cups chopped spinach (about 150 grams); 1 cup chopped bathua leaves (about 1/2 bunch, 75 grams); 1 small tomato, chopped; 2 green chilies (1 chopped, 1 sliced lengthwise); 3-4 garlic cloves, chopped; 1 -inch piece ginger, chopped; 2 tablespoons cornmeal (makki ka atta); 1 medium onion, sliced lengthwise; Salt, to taste; 1 1/2 tablespoons ghee; 1 1/2 tablespoons homemade white butter; 1/2 cup water (120 ml); For Makki Ki Roti:; 14 ounces cornmeal (makki ka atta) (about 400 grams); Salt, to taste (optional); 1-2 cups hot water (240-480 ml); 2 tablespoons butter

Sadhana Mohindra @cook_12095969

Sarson Ka Saag with Makki Ki Roti

Sadhana Mohindra @cook_12095969

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Ingredients

4 cupschopped mustard greens (about 300 grams)
2 cupschopped spinach (about 150 grams)
1 cupchopped bathua leaves (about 1/2 bunch, 75 grams)
1small tomato, chopped
2green chilies (1 chopped, 1 sliced lengthwise)
3-4garlic cloves, chopped
1-inch piece ginger, chopped
2 tablespoonscornmeal (makki ka atta)
1medium onion, sliced lengthwise
Salt, to taste
1 1/2 tablespoonsghee
1 1/2 tablespoonshomemade white butter
1/2 cupwater (120 ml)
For Makki Ki Roti:
14 ouncescornmeal (makki ka atta) (about 400 grams)
Salt, to taste (optional)
1-2 cupshot water (240-480 ml)
2 tablespoonsbutter

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Steps

1

Wash the mustard greens, spinach, and bathua leaves 2-3 times in water. Place them in a large colander to drain excess water. Chop them into coarse pieces.
2

In a pressure cooker or large pan, add all the greens (mustard, spinach, and bathua), tomato, 1 chopped green chili, garlic, ginger, salt, and 1/2 cup water (120 ml).
3

If using a pressure cooker, cook on medium heat for 15 minutes. If using a pan, cook until the greens are soft.
4

Turn off the heat. Once the pressure releases, open the lid. Let the mixture cool to room temperature for a few minutes.
5

Blend the mixture with a hand blender. Add the cornmeal and cook on low heat for 20 minutes, stirring occasionally.
6

Meanwhile, prepare the tempering. Heat ghee in a small pan over medium heat. Add the sliced onion and the lengthwise sliced green chili. Sauté until the onion turns light brown.
7

Pour the tempering over the cooked saag and turn off the heat. Add homemade white butter and serve the hot saag with warm makki ki roti.
8

For makki ki roti, place the cornmeal in a bowl. Just before making the rotis, add salt and knead the dough using hot water. Let the dough rest for 15-20 minutes to allow it to set and become soft.
9

Heat a griddle (tawa) on the stove. Take a small portion of dough and knead it well with your hands until soft. Take a small ball of dough and flatten it with your palms to form a disc.
10

Place the roti on the hot griddle. When the bottom side is cooked, flip it with a spatula. Once the other side is cooked, lift the roti with the spatula and cook directly over low flame, rotating until both sides have brown spots.
Spread butter or ghee on the hot roti. Sarson ka saag tastes especially delicious with makki ki roti. You can also enjoy makki ki roti with any vegetable of your choice. For extra flavor, serve the roti with saag, jaggery, and butter.