Sarson ka Saag with Makki di Roti

Name: Sarson ka Saag with Makki di Roti
Total time: 3600 s
Yield: Serves 4-5 servings
Ingredients: 500 grams mustard greens (about 1.1 lbs); 1 kilogram spinach (about 2.2 lbs); 250 grams fenugreek leaves (about 9 oz); 250 grams bathua (lamb's quarters) leaves (about 9 oz); 1 turnip or 1 daikon radish; 7-8 green chilies; 5-7 tomatoes; 1/2 cup ginger (about 60 grams); 1/2 cup finely chopped garlic (about 60 grams); 2 large onions, finely chopped; 2 tablespoons salt, or to taste; 1 teaspoon red chili powder; 1-2 pieces jaggery; 1/2 teaspoon turmeric; 1 pat of butter; 2 tablespoons ghee (clarified butter); 2 cups cornmeal (makki ka atta) (about 250 grams); 1/4 teaspoon salt

Arvinder kaur @cookanshu1977

During winter, fresh greens are abundant and healthy, and Sarson ka Saag with Makki di Roti is a favorite Punjabi dish. Today, let's enjoy this classic winter meal: mustard greens cooked with other leafy greens, served with cornmeal flatbread and a side of jaggery.

Arvinder kaur @cookanshu1977

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Ingredients

1 hour

Serves 4-5 servings

500 gramsmustard greens (about 1.1 lbs)
1 kilogramspinach (about 2.2 lbs)
250 gramsfenugreek leaves (about 9 oz)
250 gramsbathua (lamb's quarters) leaves (about 9 oz)
1turnip or 1 daikon radish
7-8green chilies
5-7tomatoes
1/2 cupginger (about 60 grams)
1/2 cupfinely chopped garlic (about 60 grams)
2large onions, finely chopped
2 tablespoonssalt, or to taste
1 teaspoonred chili powder
1-2 piecesjaggery
1/2 teaspoonturmeric
1pat of butter
2 tablespoonsghee (clarified butter)
2 cupscornmeal (makki ka atta) (about 250 grams)
1/4 teaspoonsalt

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Steps

1 hour

1

First, gather all the ingredients for the saag. Wash and chop all the leafy greens thoroughly.
2

Squeeze out excess water from the washed greens and place them in a pressure cooker. Add chopped tomatoes, green chilies, and turnip (or radish) to the cooker as well. Cook for 2-3 whistles.
3

Let the cooked greens cool. Then, coarsely blend them in a blender or mash them by hand. While blending, add 1 tablespoon of cornmeal to the mixture.
4

Now the saag is ready for tempering. Heat a pan and add both ghee and butter. Add the finely chopped garlic, ginger, and onions, and sauté well.
5

Once the garlic, ginger, and onions are fried, add the spices and mix. Then add the blended saag and cook thoroughly.
6

Butter and ghee add great flavor to the saag, so add more if desired. In a bowl, mix cornmeal and salt, then knead with water to make a dough. You can shape the dough by hand or roll it out to make cornmeal flatbreads (makki di roti).
7

Serve the hot saag with makki di roti, along with jaggery, radish salad, and, if you like, lassi and butter.