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Sarson Da Saag And Makki Di Roti

srividya76's picture
Saag is a Spinach and Mustard Leaves based curry dish eaten in India and Pakistan with bread such as roti or naan. Saag can be made from spinach, mustard leaves, or other greens, along with added spices and sometimes other ingredients.
Ingredients
  Mustard leaves 1 Bunch (100 gm) (sarson)
  Palak 1 Bunch (100 gm)
  Tomatoes 2 Medium
  Onion 1
  Oil 3 Teaspoon
  Cumin seeds 1 Teaspoon
  Salt To Taste
  Turmeric powder To Taste
  Chili powder To Taste
  Ghee 1 Tablespoon
  Ginger garlic paste 1 Teaspoon
  Cheese cube 1
  Lemon 1 , juiced
  Flour 1 Cup (16 tbs) (for Makke Di Roti)
  Wheat flour 1⁄3 Cup (5.33 tbs) (for Makke Di Roti)
  Salt 1 Teaspoon (for Makke Di Roti)
  Oil 2 Teaspoon (for Makke Di Roti)
Directions

Preparation of Sarson ka Saag :-

Wash both the leaves of Mustard and Spinach nicely in water.
Blanch the greens in boiling water , after 3-4 minutes of blanching the greens, remove them from hot water and immediately wash them with cold water (this will helps in retaining the green color).
Puree the onions and tomatoes and keep it aside.
Puree the cooked greens and keep it aside.
Heat oil in a pan and add cumin seeds to it. Once the cumin seeds starts spluttering add the ginger-garlic paste to it.
Once the paste loses the raw smell, add the onion and tomato puree and cook for 4-5 minutes.
Now add the pureed greens. Add salt, turmeric powder and chilli powder to it and cook for 5-8 minutes.
Remove the cooked greens from the flame and add a dollop of ghee and then add lemon juice and keep it aside.
Add 1 cube of cheese and serve hot with Makke Di Roti.

Preparation of Makke Di Roti :-
Mix all the ingredients with water and knead it into a dough.
Cover the dough and set aside the for 1 hour.
Make balls of the dough of size equivalent to 2-3 lemons put together.
Take a plastic cover or greased paper for making the rotis.
Grease the plastic cover with oil and keep the maize flour ball on it.
Slightly wet your hands and pat the balls flat to a desired size.
Heat a tava and gently place the makke di roti on the tava with the help of the plastic sheet and cover.
Cook the rotis on both sides and set aside on a plate.
Serve hot with Sarson ka Saag

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Punjabi
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
3
Story
This is a popular variety made from mustard leaves (Sarson) only. It is regarded as the traditional way of making saag and is traditionally served with makki di roti, which literally means (unraised) corn bread. It can be topped with either butter or more traditionally with ghee.
Subtitle: 
Mustard Leaves Curry with Unraised Corn bread

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