Ingredients with Measurements:
- 500g mustard greens
- 250g spinach
- 1 onion, chopped
- 1 tomato, chopped
- 2 green chilies, chopped
- 1 tbsp ginger garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp ghee
- 2 tbsp butter
- 1 cup maize flour
- Water as required
Special equipment needed:
- Pressure cooker
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
For Sarson Ka Saag:
1. Wash mustard greens and spinach thoroughly and chop them.
2. Add chopped greens, onion, tomato, green chilies, ginger garlic paste, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt to a pressure cooker.
3. Add 1 cup of water and pressure cook for 4-5 whistles.
4. Once the pressure is released, open the cooker and blend the mixture using a hand blender.
5. Heat ghee and butter in a pan and add the blended mixture.
6. Cook on medium flame for 10-15 minutes or until the saag thickens.
7. Serve hot with Makki Ki Roti.
For Makki Ki Roti:
1. In a bowl, add maize flour and salt.
2. Add water gradually and knead the dough until it is soft and pliable.
3. Divide the dough into equal portions and roll them into balls.
4. Flatten the balls using a rolling pin to make rotis.
5. Heat a tawa or griddle and cook the rotis on medium flame until they are golden brown on both sides.
6. Serve hot with Sarson Ka Saag.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium flame
Serving size:
- 4-5 people
Nutritional information:
- Calories: 250 per serving
- Fat: 12g
- Carbohydrates: 30g
- Protein: 8g
Substitutions for ingredients:
- Mustard greens can be substituted with kale or collard greens.
- Spinach can be substituted with fenugreek leaves or chard.
- Ghee can be substituted with oil or butter.
Variations:
- Add paneer or tofu to the saag for a protein boost.
- Add cream or yogurt to the saag for a creamier texture.
- Add chopped garlic to the saag for extra flavor.
Tips and tricks:
- Use fresh greens for the best flavor.
- Add a pinch of sugar to balance the bitterness of the greens.
- Knead the dough well to avoid cracks while rolling the rotis.
- Use a non-stick tawa or griddle to avoid sticking.
Storage instructions:
- Store leftover saag and roti separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the saag and roti in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the saag and roti on a traditional thali or plate.
- Garnish the saag with a dollop of butter or cream.
Garnishes:
- Butter
- Cream
- Chopped cilantro
Pairings:
- Lassi
- Masala chai
Suggested side dishes:
- Raita
- Pickles
Troubleshooting advice:
- If the saag is too thin, cook it on medium flame until it thickens.
- If the roti is too hard, add more water to the dough.
Food safety advice:
- Wash greens thoroughly before using them.
- Cook the saag and roti thoroughly before serving.
Food history:
- Sarson Ka Saag with Makki Ki Roti is a traditional Punjabi dish that originated in the northern region of India.
Flavor profiles:
- The saag is slightly bitter and spicy with a creamy texture.
- The roti is crispy on the outside and soft on the inside with a nutty flavor.
Serving suggestions:
- Serve the saag and roti hot with a dollop of butter or cream.
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Region: Indian