Winter's Treat With Sarson Da Saag Te Makki Di Roti

About

Sarson Da Saag (Sarson ka saag, in Hindi, Urdu) is a popular curry in the Punjab region of India and Pakistan made from mustard leaves (sarson) and spices.

It is regarded as the traditional way of making saag and is traditionally served with makki di roti, which literally means (unraised) corn bread. It can be topped with either butter (unprocessed white) or more traditionally with ghee (clarified butter).

Serves 4 (Punjabi Style)

Ingredients

• For Saag:

• 1 bunch spinach washed and chopped coarsely (approx 500 gms)
• 1 bunch mustard greens washed and chopped coarsely (approx 500 gms) 
• 1 small bunch of Chenopodium album (bathua) leaves (optional) (approx 100 gms) 
• 1 medium turnip (shaljum) (optional) cut into pieces 
• 2 green chillies 
• 2 tbsp grated ginger (or paste) and some ginger jullienes for garnishing 
• 2 tbsp grated garlic (or paste) 
• Tomato Puree 100 gms (optional) 
• Salt to taste 
• 2-3 tbsps ghee (clarified butter) 
• 1 large onion finely chopped (Optional) 
• 1 tsp cumin powder 
• 2 tbsp makki ka aata for saag preparation.
• For Makki Ki Roti:

• Makki Ka Aata 
• 1 Raddish (Mooli Grated) 
• Warm water to kneed it to dough

Preparation:

·  Mix the mustard, spinach, bathua, turnip (shaljum) and salt to taste and boil in 1 cup of water till cooked (in open pan) or pressure cook. 

·  Mash the mix well with churn (madhani) to make a course paste. Add some makki ka aata and mix well again. 

·  In another pan, heat the ghee on a medium flame. When hot add the chopped onion and fry till golden brown. Add grated ginger and garlic and fry for some more time till it start leaving oil. 

·  Add the course paste of mustard with the prepared masala and mix well and cook it untill water is reduced and saag becomes thick. 

·  Garnish with a dollop of butter or ghee.

Makki Di Roti:

Add salt to the Makki flour and water drained grated raddish. Knead into a dough  by
adding warm water. Take small amount of dough round it to Roti between your palms,

or make rotis by patting on a flat surface like using aluminium foil with some buttering,
make sure that the Roti is not too thin or thick.Cook on a hot griddle brushing oil on

both sides.Top with a spoonful of butter. 

For variation try adding fresh green Methi (fenugreek) leaves and chopped green chillies
to the Makki dough. It tastes even better.

Ghee Shakkar:

Heat some ghee add powdered jaggery (gud) heat well and serve along with Sarson da

saag and makki di roti.