Winters are almost there and this is the season when you can buy fresh sarson (mustard greens) from grocery store or grow your own. This was the only time my mom would make sarson ka saag and makke ki roti with some jaggery on the side. A perfect combination on those cold winter nights.
This dish has its origin in the state of Punjab. Sarson ka saag and makki ki roti is a very popular dish from the state of Punjab.
Sarson Ka Saag
Ingredients for saag
Saron ka saag (Mustard greens) - 4 cups
Spinach - 2 cups
Bathua (optional) - 1 cup
Green pepper - 2, chopped
Red onions - 2, chopped
Ginger - 2 tbsp, chopped
Garlic - 2 tbsp , choped
Ghee - 3-4 tbsp
Cornmeal - 1-2 tbsp
Salt - to taste
Corriander powder (optional) - 1/4 tsp
Garam Mmasala (optional) - 1/4 tsp
- Lightly blanch chopped green leafy vegetable in minimum water. Either microwave or use a steamer. Don't discard the water.
- Heat ghee, and saute ginger, garlic, green peppers followed by onions. Fry onions till they are slightly pink.
- Add all the spices and salt.
- Add blanched leavfy greens and cook on medium heat for 10-12 minutes.
- Add cornmeal and mix well.
- Use a hand blender to slightly blend the mixture (you can also use regular blender. Remember to cool the mixture before blending in a blender for safety).
- Fry the ground mixture in ghee. Top it with a pat of butter before serving.
- This dish goes well with makki ki roti.
Makki Ki Roti
Cornmeal - 1.5 cups
Whole wheat flour - 1/4 cup
Salt - to taste
Ghee - as needed.
Warm water - as needed
- Mix everything and make a soft dough. Keep in mind the consistency of the dough will not be the same as regular wheat flour dough.
- Pinch 6-8 dough balls..
- Pat each ball with wet hands or roll it between greased plastic sheet.
- Put the rolled roti on hot griddle and cook both sides on medium heat.
- Smear ghee on both sides while cooking. this is an optional step but add flavor to the roti.
- Serve with sarson ka saag and jaggery.
Recipes are adapted from chef Sanjeev kapoor's website.