Sarson ka saag is a typically Punjabi dish.It tastes really nice with Makki Ki Roti.
Traditionally, saag is prepared in large quantities to be consumed over a few days.
The tadka is added only to the portion that is being served.
1 kg Sarson (green mustard)
3 Garlic cloves
1 inch Ginger
2 Green chilli
2 Onions, sliced
4 Green chillies
5 tablespoons Olive oil
2 tbs Cornmeal (makki ka atta
2 tbs Desi Ghee
Salt to taste
Wash, clean and chop the mustard, spinach leaves and Bathuwa.
Roughly chop mustard leaves, Pressure cook all the leaves.
Add to pan and stir. Break the green chillies and add to the pan.
Add salt to taste and stir well. Let it cook till the greens turn soft.
Remove from fire and cool. Grind the spinach to a rough paste.
Add makki ka atta and cook for 15 minutes on low heat.
For tadka heat three tablespoons olive oil in a pan, add ginger, garlic and onion.
sauté for two to three minutes.Add the cooked greens and salt, simmer for 10-15 minutes.
Garnish with a dollop of butter or deshi ghee. serve with Makki Ki Roti.
Maaki ki Roti
Makki flour: 1 cup (Corn Meal)
Methi : 1/2 cup (Fenugreek Leaves)
Aloo: 1-2 (Potatoes)
Water : 1/2 cup
Ajwain :1/2 tsp
Salt to taste
Sieve the Makki flour (Corn meal) and add grated aloo (Potatoes), finely chopped methi (fenugreek leaves), salt and ajwain.
Mix these ingredients thoroughly. Now add few drops of warm water to knead the dough. Keep on mashing and mixing the contents to make smooth dough. Now make small round balls flatten slightly and put it on moistened plastic sheet. Sprinkle some water on top of ball and put another moistened plastic sheet.
Now press the two with a plate to make perfect round parantha. Another alternative is to use a Tortilla press to press round dough ball into a parantha.
Now put it gently on hot tava/skillet and cook on both sides by applying little oil till it gives brownish color. In 5 minutes soft paranthas are ready. Add some desi ghee on top of roti. In traditional way serve Sarson ka saag, Maaki ki Roti, Your favorite pickle, pyaz and lassi.