Ingredients with Measurements:
- 500g mustard greens
- 250g spinach
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tsp ginger, grated
- 1 tsp garlic, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 2 tbsp ghee
- Salt to taste
- Water as needed
For Makki Ki Roti:
- 2 cups maize flour
- 1 tsp salt
- 1 cup water
- Ghee for cooking
For Chutney:
- 1 cup mint leaves
- 1 cup coriander leaves
- 2 green chilies
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp salt
- 1 lemon, juiced
Special equipment needed:
- Pressure cooker
- Tawa or griddle
Step-by-step instructions:
1. Wash and chop the mustard greens and spinach. Add them to a pressure cooker along with chopped onion, tomatoes, green chilies, ginger, garlic, cumin seeds, coriander powder, garam masala, red chili powder, ghee, and salt. Add enough water to cover the ingredients.
2. Pressure cook for 4-5 whistles or until the greens are cooked through.
3. Once the pressure has released, use a hand blender or a masher to blend the greens until smooth. Adjust the consistency with water if needed.
4. To make the Makki Ki Roti, mix maize flour and salt in a bowl. Add water gradually and knead into a soft dough.
5. Divide the dough into equal-sized balls. Flatten each ball into a disc using your palms.
6. Heat a tawa or griddle over medium heat. Place the roti on the tawa and cook until brown spots appear on both sides. Brush with ghee and cook until crispy.
7. To make the chutney, blend mint leaves, coriander leaves, green chilies, ginger, cumin seeds, salt, and lemon juice in a blender until smooth.
8. Serve the Sarson Ka Saag hot with Makki Ki Roti and Chutney on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Pressure cook on high heat
- Cook roti on medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 35g
- Protein: 8g
Substitutions for ingredients:
- Mustard greens can be substituted with kale or collard greens.
- Spinach can be substituted with any leafy green.
- Ghee can be substituted with oil or butter.
- Maize flour can be substituted with cornmeal.
Variations:
- Add paneer or tofu for a vegetarian protein source.
- Add cream or yogurt for a creamier texture.
- Add chopped garlic for extra flavor.
Tips and tricks:
- Use a hand blender or masher to blend the greens for a smoother texture.
- Add water gradually to the maize flour while kneading to avoid a dry dough.
- Brush the roti with ghee for a crispy texture.
Storage instructions:
- Store the Sarson Ka Saag in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Sarson Ka Saag in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Sarson Ka Saag in a bowl with a dollop of butter on top.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of yogurt or raita.
- Pair with a cold beer or lassi.
Suggested side dishes:
- Aloo Gobi
- Chana Masala
- Baingan Bharta
Troubleshooting advice:
- If the dough for the Makki Ki Roti is too dry, add more water.
- If the roti is sticking to the tawa, sprinkle some flour on the surface.
Food safety advice:
- Wash all vegetables thoroughly before use.
- Cook the Sarson Ka Saag until it reaches an internal temperature of 165°F.
Food history:
- Sarson Ka Saag is a traditional Punjabi dish made with mustard greens and spinach.
- Makki Ki Roti is a popular flatbread made with maize flour in Northern India.
Flavor profiles:
- Sarson Ka Saag has a slightly bitter and earthy flavor with a hint of spice.
- Makki Ki Roti has a nutty and slightly sweet flavor.
Serving suggestions:
- Serve the Sarson Ka Saag with Makki Ki Roti and Chutney for a complete meal.
- Add a side of rice or naan for a heartier meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian