Sarson Ka Saag and Makki Di Roti

Name: Sarson Ka Saag and Makki Di Roti
Ingredients: 8 3/4 oz mustard greens (250 grams); 5 1/4 oz spinach (150 grams); 3 1/2 oz bathua greens (100 grams); 1 3/4 oz fenugreek leaves (50 grams); Paste of 3 tomatoes; 7-8 garlic cloves; 1 small piece ginger; 1/4 teaspoon turmeric powder; 1/2 teaspoon chili powder; 2 tablespoons mustard oil; 1 pinch asafoetida; 1/4 teaspoon cumin seeds; 2 bowls cornmeal (makki ka atta); 1 cup hot water (about 240 ml); Salt to taste

Neha Vishal @cook_17876400

chhindwara M.P.

Sarson Ka Saag and Makki Di Roti

Neha Vishal @cook_17876400

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Ingredients

8 3/4 ozmustard greens (250 grams)
5 1/4 ozspinach (150 grams)
3 1/2 ozbathua greens (100 grams)
1 3/4 ozfenugreek leaves (50 grams)
Paste of 3 tomatoes
7-8garlic cloves
1small piece ginger
1/4 teaspoonturmeric powder
1/2 teaspoonchili powder
2 tablespoonsmustard oil
1 pinchasafoetida
1/4 teaspooncumin seeds
2 bowlscornmeal (makki ka atta)
1 cuphot water (about 240 ml)
Salt to taste

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Steps

1

Wash all the greens thoroughly, chop finely, and boil them.
2

In a bowl, make a paste with 2 tablespoons of cornmeal and add it to the boiling greens. Mash and mix the greens for 8-10 minutes as they cook uncovered. If needed, blend the mixture in a blender.
3

Heat oil in a pan. Add asafoetida, cumin seeds, crushed ginger, and crushed garlic. Add the tomato paste, turmeric, chili powder, salt, and coriander powder. Cook the masala, then mix it into the cooked mustard greens.
4

For the cornmeal flatbread, add a little salt to the cornmeal and knead it into a soft dough using warm water.
5

Shape the dough into flatbreads by hand, then cook them on a griddle. Spread ghee on top.
6

Serve the hot mustard greens and cornmeal flatbread together. Top with ghee or butter before serving.