A bit of Punjab stepped into my kitchen as I cooked the renowned Sarso Ka Saag… Cooked from the Mustard leaves and spices, this dish does score high on the taste buds of most Indians. I cannot refuse that it failed to impress me too. The simple yet spicy fish is quite a delight to have with its equally renowned counterpart, Makke di Roti. Makke di roti made out of corn flour, adds a dash to the simple dish. But health concious people be aware. This dish could best be relished wit loads of ghee and butter. So a helping of this food would actually add to days of workout on the treadmill. But for foodies like me it would just add a lasting taste to the taste buds.
- 2 bunches of mustard leaves (sarson leaves)
- 1 bunch of spinach (palak)
- 1 inch of ginger grated
- 4-5 cloves of garlic crushed
- 2 medium sized onion finely chopped
- 4-5 green chilies
- 1/2 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 3-5 tsp red chili powder
- 2 tbsp ghee
- Salt to taste
For makki ki roti:
2 cups of maize flour (makki ki atta)
1 tsp of ajwain (optional)
Hot water as required
Salt to taste
For sarson ka saag:
- Wash mustard & spinach leaves, remove leaves from stems.
- Pressure cook mustard & spincah leaves up to 5-6 whistle with a little salt.
- Grind it in a grinder but make sure not to puree the mixture. The roughness of leaves & stalks should be there.
- Heat ghee in a pan
- Thereafter add ginger, garlic, stir for few seconds.
- Add chopped onions & cook till they become a little translucent, add green chilis & stir for some time.
- Now add red chili powder, coriander powder, cumin powder, garam masala & stir.
- Mix mustard & spinach mixture to this, salt & cook for 8-10 mins on low flame. You can add water if required.
- Garnish with a dollop of butter, sarson ka saag is ready to serve.
For makki ki roti:
- Mix all the dry ingredients in a bowl.
- Make a soft dough with hot water, knead for a few minutes.
- Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a circle approx 5″ in diameter (1/4″ thick)
- Now heat tava/griddle & place roti very carefully on it.
- Flip & cook from other side till you see red-brown marks & get that distinct aroma.
- Serve hot makki ki roti glazed with butter on top & piping hot sarson ka saag.