Ingredients with Measurements:
- 1 bunch of mustard greens (sarson), washed and chopped
- 1 bunch of spinach, washed and chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons ghee
- 1 cup cornmeal (makki ka atta)
- Water as needed
- Ghee for cooking
Special equipment needed:
- Pressure cooker
- Tawa or griddle
Step-by-step instructions:
For Sarson Ka Saag:
1. In a pressure cooker, add chopped mustard greens, spinach, onion, tomatoes, green chilies, ginger-garlic paste, cumin seeds, coriander powder, red chili powder, turmeric powder, and salt.
2. Add water as needed and pressure cook for 5-6 whistles or until the greens are cooked.
3. Once the pressure is released, use an immersion blender to blend the mixture until smooth.
4. Heat ghee in a pan and add the blended mixture. Cook for 10-15 minutes or until the saag thickens.
5. Serve hot with makki roti.
For Makki Roti:
1. In a mixing bowl, add cornmeal and salt. Mix well.
2. Add water as needed and knead the dough until it is smooth.
3. Divide the dough into equal portions and roll them into balls.
4. Flatten each ball and roll it out into a circle using a rolling pin.
5. Heat a tawa or griddle and cook the roti on both sides until golden brown.
6. Brush ghee on top of the roti and serve hot with sarson ka saag.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Pressure cook on high heat
- Cook saag on medium heat
- Cook roti on medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Mustard greens can be substituted with kale or collard greens.
- Cornmeal can be substituted with wheat flour or all-purpose flour.
Variations:
- Add paneer or tofu to the saag for a protein boost.
- Add cream or yogurt to the saag for a creamy texture.
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 prevent the roti from breaking.
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 in a bowl and place the roti on a plate next to it.
- Garnish the saag with a dollop of cream and a sprinkle of chopped cilantro.
Garnishes:
- Cream
- Chopped cilantro
Pairings:
- Lassi or buttermilk
Suggested side dishes:
- Raita
- Pickle
Troubleshooting advice:
- If the saag is too thin, cook it for a few more minutes to thicken it.
- If the roti is breaking, knead the dough again and add more water if needed.
Food safety advice:
- Wash all greens thoroughly before using them.
- Cook the saag and roti thoroughly before serving.
Food history:
- Sarson ka saag with makki roti is a traditional Punjabi dish that originated in the northern region of India.
Flavor profiles:
- Sarson ka saag is a slightly bitter and earthy dish with a hint of spice.
- Makki roti is a slightly sweet and nutty flatbread.
Serving suggestions:
- Serve the saag and roti hot with a side of raita and pickle.
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Region: Indian