Sarson ka saag ¦ Makke ki roti

Sarson ka saag is a popular dish of Punjab and North India which is served with Makke ki roti. This is mostly eaten in winter season. This saag is prepared using mustard greens, spinach, wild spinach(bathua) and radish leaves. Its spiced using ginger, garlic and green chilies and seasoned with onions and tomatoes fried in ghee. 

This dish has its own specialty. Its so flavorful even without any masalas. Slowing cooking this dish makes it more delicious. I prefer slow cooking. You can also cook in pressure cooker. This saag is traditionally served with makke ki roti. Serve it with a dollop of white butter . It will be lip smacking.

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Sarson ka saag ¦ Makke ki roti

Yield: 3-4 servings

Author: Namitha Shenoy

Prep time: 15 MinCook time: 1 H & 15 Minactive time: 15 MinTotal time: 1 H & 45 M

A winter delicacy prepared using Mustard greens served with Makke ki roti

Ingredients

Sarson ka saag

• Mustard leaves - 2 bunch
• Palak leaves - 1 bunch
• Bathua leaves/wild spinach - 1 small bunch
• Radish leaves - 1 small bunch
• Coriander leaves - ¼ cup
• Radish (chopped) - ½ cup
• Garlic cloves - 8 to 10
• Green chillies - 2
• Ghee - 2 to 3 tbsp
• Onions (finely chopped) - 1 large 
• Ginger (chopped) - 1 inch
• Tomato (chopped) - 1 large
• Makke ka atta - 4 to 5 tbsp

Makke ki roti

• Makke ka atta - 2 cups
• Salt - 1 tsp
• Lukewarm water - 1.5 cups approx
• Ghee for frying

Instructions

Sarson ka saag

1. Wash well and roughly chop Mustard leaves, Palak leaves, bathua leaves, Radish leaves & coriander leaves. Keep aside. 
2. Heat a kadai on medium flame. .  Add ¾ cup of water. Bring it to boil. 
3. Once boiled, add salt and mix well. 
4. Now add all the washed and roughly chopped leaves. 
5. Add chopped garlic and green chillies. Mix very well. 
6. Add chopped radish. Mash well using a muddler for 5 minutes. 
7. Now close the lid. Don't close fully. Allow the steam to pass. Cook for atleast 45 minutes.. 
8. After 45 minutes, you can see, all the leaves has shrunk and moisture is evaporated. 
9. Switch off the flame and let it cool completely. 
10. Once cooled, transfer to a blender jar and pulse for 30-45 secs adding ¼ cup water. The paste should be coarse. 
11. Seasoning :
12. Heat a iron kadai. Add Ghee. 
13. Once Ghee is hot, add chopped onions and fry until translucent. 
14. Now add Ginger and fry until golden brown. 
15. Add chopped tomato and cook until soft and mushy. 
16. Add the ground paste and mix well. 
17. Once mixed well, add Makke ka atta and mix well. Make sure there are no lumps. 
18. Now add 1 cup of hot water to adjust the consistency. Check for Salt. Add if required. 
19. Cook for 10 minutes stirring continuously. 
20. Sarson ka saag is ready. Serve with a dollop of homemade butter. 

Makke ki roti :

1. In a wide bowl, add Makke ki atta and salt.
2. Mix well. 
3. Knead to a soft dough using lukewarm water. (approx 1.5 cups) 
4. Once the dough is ready, cover and rest for 15 minutes. 
5. After 15 minutes, take a small portion and make balls. 
6. Dust the rolling board with dry makke ka atta and roll into rotis. 
7. Dust off excess atta from the roti and transfer to a hot griddle /tawa. 
8. Flip every 1 minute. Once both sides are half cooked, smear with ghee and cook on both sides until you get brown spots. 
9. Once done, transfer to a plate and serve with sarson ka saag and homemade butter. Consume hot. 

Notes:

Use only leaves. Don't use stem while preparing saag.

You can add more chillies as per your spice preference.

You can pressure cook the greens to 1 whistle. But I prefer slow cooking method.

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