Makki ki Roti with Sarson ka Saag

I never had sarson ka saag until my marriage. It is only after a year and half of my marriage, i first tasted this amazing dish at a relative's marriage.This is a must have in winters. It is prepared all over Punjab, Haryana atleast once a week. I never saw sarson/mustard greens or should i say i never knew how it looked even if it was in front of me. But my MIL showed me and taught me how to cook this. Since mustard greens has a bitter taste, usually spinach or bathua is added to balance the flavors. I was able to get my hand on spinach hence used it. Even you dont stay in North, I think you should try this recipe atleast once as the combination of Mustard greens and Maize is awesome. So here is the recipe.... Happy cooking...

Ingredients:

For sarson ka saag:

Mustard leaves - 2 bunches
Spinach/Bathua - 1 bunch
Ginger - 1 tbsp(grated)
Onion - 1 medium
Tomato - 1
Cumin seeds - 1 tsp
Red chilli powder - 1 tbsp
Ghee - 2 tbsp
Salt to taste

For makki ki roti:

Maize flour/Makki ka atta - 2 cups
Warm water as required
Salt to taste

Method:

For sarson ka saag:

Wash mustard & spinach leaves, remove leaves from stems. Chop them.

Pressure cook mustard & spinach leaves up to 5-6 whistle(for about 25 - 30 minutes) .

Once the steam is released, grind the mixture to a puree(not a fine one though, let the mixture be little coarse).

 In the meantime, chop tomatoes, ginger and onion( i did it in food processor).

Heat a kadhai and add ghee. Now add cumin seeds, once they splutter, add the chopped tomato mixture. Cook till oil leaves the end. Now add red chilli powder and cook for another minute.

Now add mustard and spinach mixture. Mix well. Add salt to taste.  Cook for 8 - 10 minutes on low flame. You can add water if required but saag should not be runny though. 

Garnish with a dollop of butter(mine got melted though) and ginger julienne, sarson ka saag is ready to serve.

Wash mustard & spinach leaves, remove leaves from stems. Chop them.
Pressure cook mustard & spinach leaves up to 5-6 whistle(for about 25 - 30 minutes) .
Once the steam is released, grind the mixture to a puree(not a fine one though, let the mixture be little coarse). In the meantime, chop tomatoes, ginger and onion( i did it in food processor). Heat a kadhai and add ghee. Now add cumin seeds, once they splutter, add the chopped tomato mixture. Cook till oil leaves the end. Now add red chilli powder and cook for another minute. Now add mustard and spinach mixture. Mix well. Add salt to taste.  Cook for 8 - 10 minutes on low flame. You can add water if required but saag should not be runny though. 
Garnish with a dollop of butter and ginger julienne, sarson ka saag is ready to serve.

For makki ki roti:

Take maize flour in a bowl. Make a soft dough with warm water, knead for a few minutes. Make sure you knead it thoroughly otherwise you wont get soft rotis. Knead for atleast 5 - 10 minutes.

Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a circle with your palm. If you are able to make it with rolling pin, then nothing like it however i was able to do with my hands.

Now heat tava/griddle & place roti very carefully on it. Flip & cook on both the sides till you see red-brown marks & get that distinct aroma(u get pop corn aroma).

Serve hot makki ki roti glazed with piece of jaggery & piping hot sarson ka saag. 


Take maize flour in a bowl. Make a soft dough with warm water, knead for a few minutes. Make sure you knead it thoroughly otherwise you wont get soft rotis. Knead for atleast 5 - 10 minutes. Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a circle with your palm. If you are able to make it with rolling pin, then nothing like it however i was able to do with my hands. Now heat tava/griddle & place roti very carefully on it. Flip & cook on both the sides till you see red-brown marks & get that distinct aroma(i got pop corn smell). Serve hot makki ki roti glazed with piece of jaggery & piping hot sarson ka saag. 

Note:

• While making rotis, make sure you knead the flour as and when you are making them otherwise you won't get it soft.
• You can also add a bit of jaggery while making Sarson ka saag as it can give a well rounded taste because of bitterness in mustard greens. 
• Also you can add garlic and asafoetida in the the tempering( since it is not used in my MIL's place we did not add it).  

This recipe is off to CC Challenge # 5 Week 1



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