Sarson ka Saag Makki ki Roti

Winter season is the time for indulgence. So, armed with a variety of greens, I gave in to one of my favourite winter specialities. I made sarson ka saag with makki ki roti a few days back.

The combination of the mustard, bathua, spinach and methi leaves is just unbelievable. I usually cook the sarson ka saag in pressure cooker and keep the tadka or the tempering simple. That way the flavours of the greens remain prominent.

Of course it has to be desi ghee for the tadka and to top it all a dollop of homemade butter on the hot saag.

There are several recipes to make this dish…in this video I take you to my kitchen and show you how I make it. I am sure you will be cooking it soon.

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Sarson ka Saag Makki ki Roti                              Serves 6

Ingredients:

For pressure cooking

Mustard greens/Sarson ka saag – 500g

Spinach/Palak – 150 to 200g

Bathua leaves – 75 g

Fenugreek/ Methi greens – 75 g

Garlic paste – 1 tsp

Ginger paste – 1 tsp

Green chilies chopped – 1 or 2

Salt – ½ tsp

For tempering

Onions (finely chopped) – 1 large or 2 medium

Garlic grated – 1 tsp

Ginger grated – 1 tsp

Desi ghee – 2 tblsp

Turmeric pdr – a pinch

Red chili pdr – 1 tsp or according to preference

Dry mango/Amchur pdr – 1 tsp

Salt – to taste

Corn meal – 1 ½ to 2 tblsp

Garam masala pdr – ½ tsp

For the makki ki roti

Corn meal – 2 cups

Salt – ½ tsp

Hot Water – as required to form dough

Method:

1.    Clean the greens thoroughly, wash and trim them to remove the roots and thick stems if any. Chop up the greens as finely as you can and put them in a pressure cooker. Add a cup of water, salt, ginger garlic paste and cook for 2 whistles. Check and cook for longer if needed.

2.    Mash up the cooked greens with a masher or the back of a ladle till smooth and pulpy.

3.    Heat the ghee in a pan, add in the onions and cook till light golden. Add in the ginger and garlic, cook briefly on low heat.

4.    Add in the turmeric and chili pdrs. Cook on low till the oil starts separating.

5.    Add in the cooked greens or saag. Add in some amchur pdr and salt to taste. Mix it up. Bring that to a boil.

6.    Add in the corn meal and mix it up thoroughly. Use the masher to mash the saag as it cooks, breaking up any lumps of cornmeal that may have formed.

7.    Cook for a few minutes on low heat till it thickens up. Add a little water to adjust the consistency. Sprinkle garam masala pdr on top and mix it well. Turn off the heat.

8.    To the corn meal add the salt and mix to combine. Add hot water a little at a time and mix with a spoon. Once the dough comes together, knead it till it becomes smooth and less grainy.

9.    Divide the dough into 4 parts for large roti or 6 for medium sized ones. Wet the palms with water and shape the dough into thick rounds or rotis by pressing with your palms and fingers.

10.  Smear some ghee on a hot tawa or griddle. Cook the roti for 3 mins on each side on low heat till brown spots appear on it. Next, cook it on the flame flipping sides till it becomes charred at the edges.

11. Serve the hot saag with a dollop of homemade butter and makki ki roti. Don’t forget to have some onions and green chilies on the plate.

© Rinki’s Kitchen