Saag Gosht with Makkai Ki Roti

Name: Saag Gosht with Makkai Ki Roti
Cuisine: Pakistani
Ingredients: 750 Gms Beef Boneless; 1 Onion; 1 Tomato; 1 Tbs Ginger Garlic Paste; 1/2 Tsp Red Chilli Powder; 1/2 tsp Coriander Powder; 5-6 Whole Red Chillies; 1/3 Cup Oil; to taste Salt; 1 Bunch Mastard Green/ Sarson ka saag; 1 bunch Spinach/ Palak; 1/2 Bunch Fenugreek Leaves/ Methi; 1 Cup Chenopodiam/Bathu; 1 Cup Onions finely chopped; 1 Cup Tomato finely chopped; 1 inch Ginger Chopped; 5-6 Garlic Cloves Chopped; 3-4 Green Chillies chopped; 1 Tsp Red Chilli Powder; 1/2 Tsp Turmeric Powder; to taste Salt; 3 Tbs Corn Meal/ Makai ka ataa; 2 Tbs Ghee; 1/4 Cup Onions finely chopped; 3-4 Garlic Cloves smashed; 1 1/2 Cup Makai ka Atta; 1/2 Cup Wheat Flour; 1/2 Tsp Ajwain; 1/2 Tsp Salt; Oil for Spray

Fi Aamir @cook_17366568

#itsculturalrecipe Sarson Ka saag is a very popular "Specialty of Pakistan" with it's traditional punjabi recipe if we add Gosht in. Saag Ghost is seasonal delicacy and best enjoyed with Makki ki Roti ,white homemade makkhan,aachar, Salad in it's typical style and buttermilk (specially in winters). It enhance the taste when tempering of onions and garlic in ghee.😋😋
As it was my Mother's speciality (May ALLAH Grant Her Highest Rank in Jinnah Ameen & please pray for her Maghfarat)..
Culture dish i wanna present is, Saag Ghost with the same typical desi way actually I always like to follow her (kuch yeh dala kuch vo dala or mazadaar saag tyar) which always an absolute no fail one.

Fi Aamir @cook_17366568

Saved

Ingredients

Beef Masala:
750 GmsBeef Boneless
1Onion
1Tomato
1 TbsGinger Garlic Paste
1/2 TspRed Chilli Powder
1/2 tspCoriander Powder
5-6Whole Red Chillies
1/3 CupOil
to tasteSalt
Sarson Ka Saag:
1 BunchMastard Green/ Sarson ka saag
1 bunchSpinach/ Palak
1/2 BunchFenugreek Leaves/ Methi
1 CupChenopodiam/Bathu
1 CupOnions finely chopped
1 CupTomato finely chopped
1 inchGinger Chopped
5-6Garlic Cloves Chopped
3-4Green Chillies chopped
1 TspRed Chilli Powder
1/2 TspTurmeric Powder
to tasteSalt
3 TbsCorn Meal/ Makai ka ataa
For Tempering:
2 TbsGhee
1/4 CupOnions finely chopped
3-4Garlic Cloves smashed
Makai Ki Roti:
1 1/2 CupMakai ka Atta
1/2 CupWheat Flour
1/2 TspAjwain
1/2 TspSalt
Oil for Spray

Saved

Steps

1

In pan add oil and thinly sliced onion. Fry till light brown.
2

Add GGG paste and stir. Break red whole chillies with hand and add in onion.
3

Now add meat snd stir.
4

Add chopped tomatoes and salt, stir till oil separates.
5

Add adequatr water and cook till meat tender completely. Beef masala is ready.
6

For Sarson ka Saag:
Take a big pot put all the Greens with onion, tomatoes, Garlic, Ginger and let it cook in it's own water. Put aside.
7

Once cooled, blend the greens in a blender to make a coarse paste. (Grind the greens till smooth if you want).
8

Now again put it on the stove and add salt, red chilli, turmeric powder and Green chillies, cook the spices in the greens..
9

Take 1/4th cup water add corn meal and mix well till no lumps. Put in the Greens and let it simmer for 10-12 minutes.
10

Assembling:
Now add Beef Masala in prepared saag and leave the heat on for aprox 10-15 minutes. Saag ghost is done.
11

For Tempering:Heat ghee in a pan. Add onion and garlic and fry till golden brown. Pour the tadka over the saag.
12

For Dough of Makkai Ki Roti: Knead with warm water a soft dough. Soft enough that if you press it softly your fingers are engraved on it.
13

Now take 1 big paira, grease a ziplock bag (cut it from 2 sides and open it) place the dough ball within and using a rolling pin roll a medium size Roti/ Flat Bread.
14

Then i cut it with round cutter and put it on non-stick pan, apply desi ghee on both sides.