Sarson da Saag with Makki di Roti

Ingredients

• 500g (1.1 lb) mustard greens, washed and finely chopped 500g (1.1 lb) mustard greens, washed and finely chopped
• 200g (7 oz) spinach leaves, washed and finely chopped 200g (7 oz) spinach leaves, washed and finely chopped
• 1 tablespoon ghee (clarified butter) or oil 1 tablespoon ghee (clarified butter) or oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt to taste Salt to taste
• For Makki di Roti: For Makki di Roti:
• 250g (8.8 oz) cornmeal (makki ka atta) 250g (8.8 oz) cornmeal (makki ka atta)
• Water, as needed Water, as needed
• Ghee or oil, for cooking Ghee or oil, for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 9g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Heat ghee in a large pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and green chilies. Cook for a minute.
4. 4.
   Add chopped tomatoes and cook until they turn soft and mushy.
5. 5.
   Add turmeric powder, red chili powder, and salt. Mix well.
6. 6.
   Add mustard greens and spinach. Stir to combine.
7. 7.
   Cover the pan and let the greens cook on low heat for about 30-40 minutes, stirring occasionally.
8. 8.
   Once the greens are cooked and tender, use a hand blender or a masher to blend them into a smooth consistency.
9. 9.
   For Makki di Roti:
10. 10.
    - In a mixing bowl, combine cornmeal and water to form a soft dough.
11. 11.
    - Divide the dough into small portions and shape them into balls.
12. 12.
    - Flatten each ball and roll it into a round roti using a rolling pin.
13. 13.
    - Heat a tawa or griddle over medium heat and cook the roti on both sides until golden brown spots appear.
14. 14.
    - Brush with ghee or oil while cooking.
15. 15.
    Serve the Sarson da Saag hot with Makki di Roti and a dollop of ghee.

Treat your ingredients with care...

• Mustard greens — Make sure to wash the greens thoroughly to remove any dirt or grit. Trim off any tough stems before chopping.
• Cornmeal — Use fine cornmeal for a smoother texture in the roti.

Tips & Tricks

• To enhance the flavor, add a pinch of asafoetida (hing) while tempering the onions.
• For a spicier version, increase the amount of green chilies or add a dash of garam masala.
• Serve the saag with a dollop of butter or ghee for added richness.
• If you prefer a chunkier texture, blend the saag partially instead of making it completely smooth.
• Leftover saag can be refrigerated and enjoyed the next day, as the flavors intensify.

Serving advice

Serve Sarson da Saag with Makki di Roti hot, garnished with a drizzle of ghee and a side of pickles or yogurt. It pairs well with a glass of lassi (yogurt-based drink) to balance the flavors.

Presentation advice

Present the Sarson da Saag in a deep bowl, allowing the vibrant green color to shine through. Place the Makki di Roti on a traditional Indian thali (plate) or a wooden platter for an authentic touch. Garnish with a sprinkle of chopped coriander leaves for a pop of freshness.