Sarso da Saag aur Makki di Roti

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Here's the recipe for the classic North Indian dish, Sarso Ka Saag, along with its perfect companion, Makki Ki Roti.

Sarso Ka Saag: 


Ingredients:

  • 1 bunch mustard greens (sarso)
  • 1 bunch spinach
  • 1/2 bunch bathua (optional)
  • 2-3 green chilies, chopped
  • 1 inch ginger, grated
  • 4-5 cloves garlic, minced
  • 1 large onion, finely chopped
  • 2 medium tomatoes, chopped
  • 1/2 cup maize flour (makki ka atta)
  • 1/4 cup ghee (clarified butter)
  • Salt to taste
  • Red chili powder to taste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala

Instructions:

  1. Preparation:
    • Clean and wash mustard greens, spinach, and bathua thoroughly. Chop them finely.
    • In a large pot, boil the greens with salt until tender. Drain the excess water and keep the greens aside. 

  2. Cooking the Greens:
    • Heat a tablespoon of ghee in a pan. Add chopped onions and sauté until golden brown.
    • Add green chilies, minced garlic, and grated ginger. Sauté for another minute.
    • Add chopped tomatoes and cook until they become soft and oil starts to separate.
    • Now, add the boiled greens to the pan and mix well.
    • Mash the greens using a wooden spoon or a potato masher.
  3. Adding Spices:
    • Add salt, red chili powder, turmeric powder, and coriander powder. Mix thoroughly.
    • Sprinkle maize flour (makki ka atta) over the greens and stir continuously to avoid lumps.
  4. Simmering:
    • Cook the saag on low flame, stirring occasionally. Add ghee intermittently to enhance the flavor.
    • Continue cooking until the saag thickens and attains a rich, aromatic consistency.
    • Sprinkle garam masala and mix well.
  5. Finishing Touch: 

    • Serve hot, garnished with a dollop of ghee on top.

Makki Ki Roti: 


Ingredients:

  • 2 cups maize flour (makki ka atta)
  • Warm water for kneading
  • Salt to taste
  • Ghee for cooking

Instructions:

  1. Kneading the Dough: 

    • In a mixing bowl, combine maize flour, a pinch of salt, and warm water. Knead into a soft, pliable dough. Let it rest for 15-20 minutes.
  2. Making Rotis: 

    • Divide the dough into small balls. Take one ball, flatten it between your palms, and place it on a rolling surface.
    • Roll out the dough into a round roti, using dry maize flour to prevent sticking.
  3. Cooking Rotis: 

    • Heat a griddle (tawa) over medium heat. Place the rolled roti on the hot tawa.
    • Cook until small bubbles appear on the surface. Flip the roti and cook the other side. Apply ghee on both sides and cook until golden brown.
  4. Serve Hot: 

    • Serve hot Makke ki Roti with a generous serving of Sarso ka Saag. Don't forget an extra dollop of ghee on top of the saag for that authentic, homely flavor.

 

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