Sarson ka Saag & Makke Ki Roti

Mustard leaves cooked with two more greens for the authentic Punjabi taste.

Preparation Time: 40 Minutes
Cooking Time: 30 Minutess
Serves: 4-6
500g Mustard leaves
200g spinach leaves
200g bathua leaves
7-8 cloves garlic
1” piece ginger
2 large onions
2 large tomatoes
3-4 green chilies
2 tbsp desi ghee (clarified butter)
1tsp red chili powder (or less as per taste)
1 tsp garam masala powder
1 tsp dry mango powder
Salt to taste
1 tbsp makke ka atta (unrefined corn flour)
Wash and de stem all the leaves. The thicker stems of the mustard leaves need to be peeled and chopped.
Wash well in plenty of water and drain.
Finely chop 1 onion, the garlic and the ginger.
Boil 5 cups of water in a pan. Blanch all the leaves for 3-4 minutes and remove. Refresh in cold water. Squeeze the water and chop finely. Blitz in the blender to a coarse paste.
Finely chop the onions, ginger, garlic and the tomatoes. Slit the green chilies. Heat the ghee in a pan and add the onions. Saute for 2-3 minutes till lighlty golden in color. Add the garlic, ginger and saute for another 30 seconds.
Add the red chili powder, garam masala, raw mango powder and saute for 30 seconds.
Add the tomatoes and salt and cook on medium flame till oil seperates from the masala. Add the finely chopped greens and the slit green chilies and mix well. Allow to simer for 4-5 minutes. Keep mashing all the while as it cooks.
Mix  makke ka atta in a quarter cup water and add to the saag and mix well.  Simmer further for 10 minutes.
Remove from fire and serve hot with a dollop of white butter and the makke ki roti with some jaggery on the side.
Makke Ki Roti
Thick flatbread made from coarse maize flour
Preparation Time: 15 minutes
Cooking Tme: 4-5 minutes per roti
Serves: 4
3 cups Makke ka Atta (coarse yellow maize flour)
½ tsp Salt
hot water as required
Butter as required
Mix in the salt in the flour.
Use moderately hot water to knead a soft smooth dough.
Divide the dough into lemon sized balls and roll out each ball to a disc of about ¼” thickness.
Cook the rotis on a medium hot griddle from both sides till the roti is well cooked.
Remove from heat and smear butter on the rotis and serve hot with Sarson KA saag.




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Author of the Recipe: reetika varshney

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Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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