Sarso Ka saag with makki ki Roti

Name: Sarso Ka saag with makki ki Roti
Cuisine: Indian
Ingredients: 4 cups chopped Mustard Leaves (or 2 bunch); 2 cups chopped Spinach Leaves (1 bunch); 1 cup chopped Bathua Leaves (1/2 bunch), optional; 1 small Tomato chopped, optional; 2 Green Chillies (1-chopped and 1-cut lengthwise); 3-4 cloves Garlic, chopped; 1" piece of Ginger, chopped; 2 tablespoons Makki ka Atta; 1 medium Onion, sliced lengthwise; to taste Salt; 1 1/2 tablespoons Ghee or Oil; 1/2 cup Water; to taste Butter

Sadhana Mohindra @cook_12095969

#Rc
#PunjabiCuisine

Sadhana Mohindra @cook_12095969

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Ingredients

4 cupschopped Mustard Leaves (or 2 bunch)
2 cupschopped Spinach Leaves (1 bunch)
1 cupchopped Bathua Leaves (1/2 bunch), optional
1small Tomato chopped, optional
2Green Chillies (1-chopped and 1-cut lengthwise)
3-4 clovesGarlic, chopped
1"piece of Ginger, chopped
2 tablespoonsMakki ka Atta
1medium Onion, sliced lengthwise
to tasteSalt
1 1/2 tablespoonsGhee or Oil
1/2 cupWater
to tasteButter

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Steps

1

Wash and clean mustard leaves, spinach and bathua leaves in running water. Drain excess water and chop them roughly.
2

Take all greens (mustard leaves, spinach and bathua), tomato, 1 chopped green chilli, garlic, ginger, salt and 1/2 cup water in a large pan or a pressure cooker.
3

You are using pressure cooker then pressure cook it for 1-whistle over medium flame. If you are cooking in a pan then cook it until turns soft for around 8-10 minutes.
4

Turn off the flame after a whistle. Remove the pressure cooker lid after pressure comes down naturally. Let the mixture cool for few minutes at room temperature.
5

Transfer mixture to a large jar of a mixture grinder or a blender. Add corn meal flour.
Blend the mixture.
6

Let it cook for 10-12 minutes over low flame. Stir occasionally in between to prevent sticking.
7

Meanwhile, let’s prepare the tempering. Heat ghee in a small pan over medium flame. Add sliced onion and lengthwise cut green chilli and stir fry until onion turns light brown.
8

Pour the tempering mixture over cooked saag and turn off the flame. Add butter.Sarson da saag is ready to serve with hot makki di roti.
9

Serve with Jaggery powder,ghee and Gur.