Sarson Ka Saag and Makke Ki Roti is a Punjabi specialty. Growing up in Mumbai, we had Punjabi neighbours who introduced us to this awesome preparation.
This preparation is made from the tender leaves of the mustard plant - the leaves have the characteristic 'bite' of mustard. They are cooked together with spinach and fenugreek leaves.
You can find mustard greens in our grocery stores in Canada and US - under the name Rapini. Make sure you pick the tender ones. We use maize flour to thicken this dish. Maize is basically a different name for corn but please do not use corn flour. You get maize/corn flour which will be yellow in colour and coarser than cornflour in the Indian grocery store. Ask for Makke ka Atta.
For the Sarson Ka Saag
2 bunches mustard greens - pick the leaves and discard the thick stems if any and wash thoroughly
3 cups chopped mustard greens
2 cups of chopped baby spinach
1 cup chopped fenugreek (methi) leaves
1 cup chopped tomatoes
1 cup chopped yellow onion
1 TBS ginger paste
1 TBS garlic paste
3 TBS maize flour
4-5 green chillies
1/2 tsp whole cumin
1/2 tsp asafoetida
salt
4-5 TBS ghee
Cook the greens (mustard, spinach and fenugreek) with 2-3 green chillies in a pressure cooker with 2 cups of water. Alternately you can slow cook them on the stove top - but this does take a lot of time and the vegetables lose nutrients and the lovely green colour.
In a separate pan, heat the ghee and temper with cumin seeds and asafoetida (hing).
Add the onions and saute till translucent. Add the chopped tomatoes, ginger paste and garlic paste and fry till the ghee separates.
Add 2-3 chopped green chillies and the cooked greens. Add salt to taste. Saute for a few minutes till the onion/tomato is totally mixed with the greens. Simmer on a low flame for about 10 minutes. Add the maize flour and cook for another 20 minutes or so. The maize will thicken the sauce.
For the Makke Ki Roti
2 cups of maize flour
1/4 tsp salt
water
ghee
Mix the flour, salt and water to make a dough. Take a ball of dough and flatten it to a round roti with your hands. Lift the roti and place topside down on a hot griddle. Cook on both sides till done.
Serve hot with ghee on top
Tadka for the Saag - This is completely optional
3-4 TBS ghee
1 tsp red chili powder
Melt the ghee in a shallow pan, add the chili powder. Let it heat up to smoking point, and then pour the ghee into the prepared Sarson Ka Saag.
Serve the Sarson Ka Saag with the Makke ki Roti and sliced onions.
This preparation is made from the tender leaves of the mustard plant - the leaves have the characteristic 'bite' of mustard. They are cooked together with spinach and fenugreek leaves.
You can find mustard greens in our grocery stores in Canada and US - under the name Rapini. Make sure you pick the tender ones. We use maize flour to thicken this dish. Maize is basically a different name for corn but please do not use corn flour. You get maize/corn flour which will be yellow in colour and coarser than cornflour in the Indian grocery store. Ask for Makke ka Atta.
For the Sarson Ka Saag
2 bunches mustard greens - pick the leaves and discard the thick stems if any and wash thoroughly
3 cups chopped mustard greens
2 cups of chopped baby spinach
1 cup chopped fenugreek (methi) leaves
1 cup chopped tomatoes
1 cup chopped yellow onion
1 TBS ginger paste
1 TBS garlic paste
3 TBS maize flour
4-5 green chillies
1/2 tsp whole cumin
1/2 tsp asafoetida
salt
4-5 TBS ghee
Cook the greens (mustard, spinach and fenugreek) with 2-3 green chillies in a pressure cooker with 2 cups of water. Alternately you can slow cook them on the stove top - but this does take a lot of time and the vegetables lose nutrients and the lovely green colour.
In a separate pan, heat the ghee and temper with cumin seeds and asafoetida (hing).
Add the onions and saute till translucent. Add the chopped tomatoes, ginger paste and garlic paste and fry till the ghee separates.
Add 2-3 chopped green chillies and the cooked greens. Add salt to taste. Saute for a few minutes till the onion/tomato is totally mixed with the greens. Simmer on a low flame for about 10 minutes. Add the maize flour and cook for another 20 minutes or so. The maize will thicken the sauce.
For the Makke Ki Roti
2 cups of maize flour
1/4 tsp salt
water
ghee
Mix the flour, salt and water to make a dough. Take a ball of dough and flatten it to a round roti with your hands. Lift the roti and place topside down on a hot griddle. Cook on both sides till done.
Serve hot with ghee on top
Tadka for the Saag - This is completely optional
3-4 TBS ghee
1 tsp red chili powder
Melt the ghee in a shallow pan, add the chili powder. Let it heat up to smoking point, and then pour the ghee into the prepared Sarson Ka Saag.
Serve the Sarson Ka Saag with the Makke ki Roti and sliced onions.
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