Ingredients with Measurements:
- 500g sarson ka saag (mustard greens)
- 250g palak ka saag (spinach)
- 100g bathua ka saag (goosefoot)
- 2 green chilies, chopped
- 1 onion, chopped
- 1 tomato, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp ghee
For Makki Ki Roti:
- 2 cups makki ka atta (cornmeal)
- 1 cup water
- Salt to taste
- Ghee for cooking
Special equipment needed:
- Tawa or griddle
Step-by-step instructions:
For Sarson Ka Saag:
1. Clean and wash the mustard greens, spinach, and goosefoot.
2. Boil them in a pressure cooker with 1 cup of water, salt, and turmeric powder for 3-4 whistles.
3. Once cooled, blend them into a fine paste.
4. Heat ghee in a pan and add chopped onions and green chilies. Saute until onions turn golden brown.
5. Add ginger-garlic paste and saute for a minute.
6. Add chopped tomatoes and cook until they turn mushy.
7. Add red chili powder, coriander powder, and salt. Mix well.
8. Add the blended saag and cook for 15-20 minutes on medium flame.
9. Serve hot with makki ki roti and ghee.
For Makki Ki Roti:
1. In a mixing bowl, add makki ka atta, salt, and water. Mix well to form a dough.
2. Divide the dough into equal portions and roll them into balls.
3. Take a ball and flatten it with your palms.
4. Place it on a greased tawa or griddle and cook on low flame.
5. Flip the roti and cook on the other side.
6. Apply ghee on both sides and cook until golden brown.
7. Serve hot with sarson ka saag and ghee.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
5. Temperature:
- Sarson ka saag: Medium flame
- Makki ki roti: Low flame
Serving size:
- 4-5 people
Nutritional information:
- Sarson ka saag: Calories - 150, Fat - 8g, Carbohydrates - 15g, Protein - 6g
- Makki ki roti: Calories - 100, Fat - 2g, Carbohydrates - 20g, Protein - 3g
Substitutions for ingredients:
- Mustard greens can be substituted with collard greens or kale.
- Spinach can be substituted with fenugreek leaves.
- Goosefoot can be substituted with radish leaves.
Variations:
- Add paneer or cream to the saag for a richer taste.
- Add chopped garlic for a garlicky flavor.
- Add chopped onions and green chilies to the makki ki roti dough for a spicy twist.
Tips and tricks:
- Use fresh and tender greens for the saag.
- Blend the saag into a fine paste for a smooth texture.
- Apply ghee generously on the roti for a crispy texture.
Storage instructions:
- Sarson ka saag can be stored in an airtight container in the refrigerator for up to 3 days.
- Makki ki roti can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Reheat the saag in a pan on low flame.
- Reheat the roti on a tawa or griddle on low flame.
Presentation ideas:
- Serve the saag in a bowl and place the roti on a plate.
- Garnish the saag with a dollop of ghee and chopped onions.
Garnishes:
- Chopped onions
- Chopped green chilies
- Ghee
Pairings:
- Lassi
- Chaas
- Buttermilk
Suggested side dishes:
- Pickle
- Papad
- Raita
Troubleshooting advice:
- If the saag is too thick, add water to adjust the consistency.
- If the roti is breaking, add more water to the dough.
Food safety advice:
- Wash the greens thoroughly before cooking.
- Use fresh ingredients.
Food history:
- Sarson ka saag with makki ki roti is a popular dish from the state of Punjab in India.
Flavor profiles:
- Sarson ka saag: Earthy, bitter, and slightly spicy.
- Makki ki roti: Nutty and slightly sweet.
Serving suggestions:
- Serve hot with ghee and pickle.
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Region: Indian