A healthy, delicious winter classic: sarson ka saag with makki ki roti!
Ingredients for the sarson ka saag
- Chopped mustard leaves (sarson): 1 cup (1 bunch)
- Chopped bathua leaves: 1 cup (1 bunch)
- Chopped spinach: 1 cup (1 bunch)
- Chopped onion: 1 cup
- Chopped tomatoes: 1/2 cup
- Chopped garlic: 1 tbsp
- Chopped ginger: 1/2 tsp
- Chopped green chilli: 1 tsp, or to taste
- Garam masala: 1 1/2 tsp
- Red chilli powder: 1/2 tsp
- Salt: 1 tsp, or to taste
- Sugar: 1/2 tsp
- Vegetable oil: 2 tsp
- Cumin seeds: 1 tsp
- Coriander powder: 1 tsp
- Water: 1 1/2 cups
- Makki ka atta (maize flour): 2 tsp
- Fresh cream: 4 tsp
- Butter: 2 tsp
Method for the saag
- Put the mustard, bathua and spinach leaves in a pressure cooker with the water. Add 3/4 cup of the onion, the tomatoes, garlic, green chilli, ginger, red chilli powder, garam masala, coriander powder, cumin, salt and sugar. Keep 1/4 cup of onion aside.
- Pressure cook for 3 whistles and let it cool. Grind to a fine paste in a mixer, adding the makki ka atta.
- Transfer this mixture to a heavy-bottomed pan and let it simmer for up to 30 minutes.
- In another pan, heat the oil and 1 tsp of butter. Add the remaining onion and sauté until brown.
- Add this onion to the saag, keeping a little aside for garnishing.
- Mix well and cook for 2–3 minutes. Turn off the heat.
- Add the fresh cream and mix.
- Garnish with green chilli, onion and the remaining butter.
- Serve hot.
Enjoy this healthy and delicious saag with hot makki ki roti.
Ingredients for the makki ki roti
- Maize flour (makki ka atta): 1 1/2 cups
- Whole wheat flour: 1/2 cup
- Chopped coriander leaves: 2 tsp
- Finely chopped onion: 2 tsp
- Ajwain (carom seeds): 1 tsp
- Salt: 1/2 tsp
- Water: as needed
- Butter, to spread on the rotis
Method for the rotis
Mix all the ingredients and knead the flours with the salt and water into a dough. Make the rotis and serve hot with a dollop of butter.
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