SARSON KA SAAG WITH MAKKE KI ROTI

SARSON KA SAAG WITH MAKKE KI ROTI, the name itself has warmth in it.

Sarson Ka Saag is a popular vegetarian dish from the northern region of India. It is made from mustard greens and spices such as ginger and garlic. It is often served with makke ki roti. Sarson Ka Saag and makke ki roti with lassi, gur and kacha onion is considered a special dish in North India, especially Punjab.

I tried this entire meal for the first time and i enjoyed it as one should always cook and eat seasonal because the taste of these ingredients when they are in season is so much better than when they are not season.

In India, during winters there are a lot of seasonal dishes like Gajar halwa, Hari lasun ka paratha and this Sarson ka Saag with makke ki roti!

It is a flavorful meal and a must try one.

Recipe:

(Serves 3)

SARSON KA SAAG
Ingredients:

• Chopped mustard leaves/ sarson - 250 gm
• Chopped spinach leaves - 125 gram
• Onion - 1, finely chopped
• Tomato - 2 fine chopped
• Ginger garlic green chilly paste - 1 teaspoon
• Ginger - one inch piece
• Garlic - 8 cloves, chopped
• Green chili - 2 chopped
• Makke ka aata/maize flour - 2 tablespoons
• Dry red chili - 1
• Asafoetida/ hing - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon
• Red chilli powder - 1 teaspoon
• Coriander powder - 1 tablespoon
• Haldi/Turmeric powder - 1 teaspoon
• Salt - to taste
• Oil - 2 tablespoons

Tadka on top:-

• Ghee/ clarified butter - 1 tablespoon
• Garlic - 4 cloves
• Dry red chili - 1
• Butter - as required for serving

MAKKE KI ROTI

Ingredients:

• Makke Ka Atta/Maize flour – 1 cup
• Salt to taste
• Hot Water – enough to knead a soft dough
• Ghee for pan frying

Instructions:

SARSON KA SAAG:

• In a pressure cooker, add chopped leaves (sarson and spinach), salt, ginger piece, 4 cloves chopped garlic, 2 chopped green chiili. Pressure cook it for 2 whistles on a high flame.
• On the other side, heat oil in a pan.
• Add cumin seeds, ginger garlic green chilly paste and saute for a few seconds.
• Then, add chopped onion and saute on a low flame until the onion turns light brown.
• Add chopped tomato and cook it till mushy, then add all dry masala, salt and cook for a min.
• Meanwhile, mash the cooked leafy vegetables with the help of hand beater. Then add maize flour/makki ka aata and keep mixing it till well combined- this will take a good 5-7 mins and then it will look perfect blended.
• Now, once the oil leaves from the sides of the masala which is cooking in the other pan then add these mashed leafy vegetables.
• Mix well and cook on a low flame for 5 mins covered.
• Once you see it is starting to stick at the base of the pan, sarson ki sabji is done- switch off the flame.
• Meanwhile, prepare the tadka. 
• Heat ghee in a pan. Add 4 cloves garlic chopped, hing and dried red chili. Saute for a few seconds till garlic is light brown in color.
• Take a serving bowl and add sarson ka saag. Pour the tadka on it and a dollop of butter.
• Delicious 'Sarso Ka Saag' is ready to be served.

MAKKE KI ROTI:

• Take makke ka aata in a large bowl and add in hot Water, 1 tbsp at a time.
• Knead to make a dough, use the palm of your hand to knead nicely so you are able to make a soft ball.
• Take a small sheet of silver foil/ziploc bag and cut it open.
• Place it on your rolling surface.
• Wet the plastic bag with water.
• Place a small dough ball and add a few more drops of water on top.
• With the help of rolling pin start rolling very softly as it tends to break or can even press the same with fingers and make like a small palm size roti.
• Carefully remove from the plastic and place on a hot tawa/ frying pan.
• Allow it to cook on the bottom.
• After a couple of minutes, put a few drops of ghee on top and flip.
• Cook the other side as well and take it off the flame.
• Repeat the same with other rotis and serve hot!

Notes:

• For the makke ki roti, i personally like cooking a little on direct flame too, so once it is semi cooked both sides i cook on flame for that charcoal effect and then after taking it on a plate apply ghee on top.
• While hand mashing the leafy vegetables do not use an electric beater it will make them into a puree and wont taste good, try mashing nicely with hand beater- i used the authenic wooden hand beater. 
• Mashing the leafy vegetables is important do not skip it.
• Adding makke ka aata in the saag gives a rice thick texture but can be replaced with besan too.